Pork Neckbone Soup with Lotus Root (莲藕猪骨汤)

For 4


  • 4 pieces of chopped pork neck bones (palm-sized)
  • 1 lotus root (2 sections)
  • 1 tsp of canola oil
  • salt


  1. Heat up approximately 2.5 quarts of water inside a CLAY POT
  2. Cut or Slice the lotus root into little chunks, horizontally or vertically
  3. While waiting for the claypot water to come to a boil, put the neckbones in a separate pot and fill with water just enough to cover all the bones. Boil the bones for about 3 minutes.
  4. Take out the bones, rinse and cleanse off any suds. Pet them dry with paper towel.
  5. Heat up the canola oil in a fry pan and “mix/stir fry” the neckbones for about 4 minutes
  6. Dump the neckbones and the lotus roots into the boiling clay pot, turn heat down to low but make sure it’s till quietly bubbling, let it simmer for about 2 hours.
  7. Right before the time is up, add in salt to season to your own liking.
  8. Bon appétit! ;)

Serving suggestions:  The soup can be served alone or you can cook in it – noodle/glass noodle/chunks of sourdough bread/bits of flour doughs …

NOTES: Clay or stone pots are highly recommended and remember not to add water during the 2-hour simmering process, as it will make the soup far less tasty. This recipe is the most basic version of the neckbone & lotus soup, feel free to bring a twist to it by adding Chinese herbs, mushrooms, other dried seafood… Definitely my go-to easy-to-do comfort soup 🙂

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Filed under Chinese, Soup

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