Old Cucumber and Pork Bone Soup Chinese Cooking Stove Top Version | BIG Bites MY

Old Cucumber and Pork Bone Soup (Stove Top Version)

This is another soup that is regularly served during meals as I was growing up. Although cooking it in the instant pot / pressure cooker is fast and easy, I always prefer to boil my soups for 2 hours on the stove top. So much tastier!

Preparation takes about 15 minutes but fuss free cooking time takes about 2 hours, so this is a really SO EASY LAH recipe! The recipe shown here feeds two, just double up accordingly if you are cooking for more. A bowl of hot, steaming old cucumber soup goes so well with rice on cold, rainy nights.

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 15 minutes

Cooking time: 2 hours

Serving: 2 (increase portions accordingly if you are cooking for more)

Ingredients:

• 100g pork shoulder cubes
• 200g - 300g pork bones / soup bones
• 1 old cucumber (small size)
• 1 piece pork stock cube
• 8 dried Chinese dates
• 1 teaspoon salt
• 2 small pieces dried cuttlefish
• 1/2 teaspoon white peppercorns
• 3000ml water

Method:

1. Pork:
• Add 1000ml water to a saucepan. Add pork bones and pork cubes. Bring to a boil over MEDIUM LOW heat. Boil for 2 minutes. 
• The scum and impurities will float to the top. 
• Pour away the liquid and rinse the pork cubes and pork bones under running water to wash away the scum. Set aside.
2. Rinse white peppercorns. Dry it. Crush the peppercorns and set aside. 
3. Peel old cucumber. I like to have striped peel. Cut into 2cm thick discs. Then split each disc into halves and remove seeds. 
4. Rinse red dates and dried cuttlefish
5. Bring 2000ml water to a boil over MEDIUM LOW heat
6. Add peppercorns, red dates, dried cuttlefish and pork cube
7. Add pork bones, pork cubes and old cucumber
8. Cover pot and boil over MEDIUM LOW heat for an hour
9. Remove any scum and impurities that float to the top
10. Add salt. Cover pot and boil over MEDIUM LOW heat for another hour.
11. Taste and flavor to your liking
12. Garnish with chopped spring onions and it's ready to be served