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.
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We are lining up new suppliers, so the listings are down while that happens. The guides are all still here, and they will tell you which cut to ask for and what to check on the pack, wherever you end up shopping in the meantime.
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