-
Preparation
1 hour
-
Difficulty
Easy
The jackfruit is a fruit that is widely grown in the Southwestern region, has high nutritional value, and is processed into many dishes. Let’s cook with TasteVN to learn how to make jackfruit soup with bones that is really simple yet still delicious.
Ingredients for Jackfruit Soup with Bones For 3 people
Jackfruit 1 fruit (about 700g) Pork bones 500 g Green onions 3 stalks Cilantro 2 stalks Minced garlic 1 tablespoon Minced shallots 1 tablespoon Salt/ Seasoning 1 teaspoon Fish sauce 1 tablespoon Cooking oil 2 tablespoons
How to choose fresh ingredients
How to choose good sake
- A good fruit is one that is still firm, has fully bloomed thorns, is greenish-yellow in color, and when cut open, the flesh is off-white or light yellow, weighing at least 700g per fruit or more.
- Small fruits are those that are still immature, weighing only from 500g to 600g per fruit, have a lot of sap, taste bitter, lack the characteristic creaminess and chewiness, and have no sweetness.
- For soups, it is best to choose larger fruits (weighing over 700g per fruit), as they will provide a gentle sweetness and creaminess when eaten.
How to choose good pork bones
- Good pork bones usually have a fresh color, are not pale, and do not have any strange smell.
- The temperature of the bones when buying also affects their freshness; do not choose bones that are cold as they may have been frozen and are no longer fresh.
- Large bones should be about 2 – 3 finger joints in size or larger if they are from a sow, as they are tastier.
- Do not choose small bones as they come from younger pigs, which may have been sick and slaughtered early for sale. This type of bone should be avoided for safety reasons.
How to prepare Sake bone soup
-
Prepare the ingredients
Peel the sake clean, cut it into quarters, remove the core inside, then soak it in a basin of diluted salt water for about 5 minutes before cutting the sake into bite-sized pieces.
To keep the sake cleaner, place the cut sake in a basin of water with a squeeze of lemon juice, let it sit for another 5 – 10 minutes, then remove and drain.
Wash the green onions and coriander, then chop them finely.
Clean the pork bones, rinse them with salt water, then rinse again with clean water and let them drain.
Tip: You should wash the pork bones thoroughly with diluted salt water before blanching them to completely remove any impurities. If not cleaned properly, the impurities will cling to the bones during blanching, making the soup less delicious.
-
Blanch the bones
Put the pork bones in a bowl, then add 1 teaspoon of salt along with boiling water to blanch for about 5 minutes to remove the smell of the meat.
Tip: Blanch the bones with boiling water to remove impurities in the bones and clotted blood, helping the soup to be clearer when finished cooking.
-
Sauté the bones
Place a pan on the stove, heat the oil, then sauté the onion. Next, add the ribs and stir for a few minutes until the meat is cooked.
-
Cook the bones
Then you add water to the pot with an appropriate amount, and let it simmer. Season the pot with 1 teaspoon of salt, 1 teaspoon of seasoning powder, and 1 tablespoon of good fish sauce.
-
Simmer the bones and sake
Boil for about 30 minutes until the meat is cooked, making sure to skim off the foam for a clear broth.
When the meat is cooked, add the sato and cook for another 15 minutes until the sato pieces are translucent and cooked. Adjust the seasoning to taste, add green onions and turn off the heat.
-
Final product
The sake bone stew has a sweet and rich flavor from the bones, with soft and fragrant sato pieces. It promises to bring a delicious meal for the family.
See more:
With just a few simple steps, you can immediately have a dish of braised bone sake with the right flavor. TasteVN wishes you success in making it!
*Refer to images and recipes from YouTube channels Wife’s Kitchen
