Pork Bone

Pork bone is the base for a slow soup: bak kut teh, ABC soup, or a plain stock for noodles. The bone still carries some meat and marrow, which is what gives the broth its body after a few hours of simmering. Look for a mix of bone sizes in the pack, since smaller pieces release flavour faster and larger ones hold up through a long simmer. Blanch the bones first in boiling water for a few minutes to clear the scum before you start the real pot.