Pork Belly Cavity Bone Yam Soup

Pork Belly Cavity Bone Yam Soup

by meggy dancing apple

4.6 (1)




1h 30m



As soon as summer comes, I suddenly lose my appetite. I haven't gotten too much. The temperature is often as high as 36 degrees. If I hadn't ordered a food tutorial for myself a day to share, I really didn't want to cook. However, there are old people at home and young people at the bottom, so I still have to "strengthen the spirit" to prepare meals.

If you have no appetite to eat, then have soup! This pork belly cavity bone yam soup is thick and rotten in meat and rich in nutrients. After drinking two bowls, the intestines and stomach are comfortable, and then chewing on a piece of bone, eating a few pieces of pork belly, yam, and eating or not eating the staple food.

Pork belly is the stomach of pigs. Although the cholesterol content is higher, its soft and tender taste is quite fascinating. It's not about eating every day or every meal, so it might not be a big deal to eat such a meal once in a while.

The coeliac is the spine of a pig and is mostly used for boiling soup. Stewed together with pork belly not only increases the umami flavor, but also covers a part of the viscera flavor of the pork belly, and adds more fun to chewing on the bones.

This soup is suitable for drinking in summer. It is easy to drink with strong flavor and rotten meat. 3 kinds of ingredients are thrown into the pot, and the milky white soup is like milk. Drink 2 bowls in a row.


Pork Belly Cavity Bone Yam Soup

1. Half a pork belly, 4 cavity bones, 1 section of yam, this is for 4 people; pork belly is half-cooked, and it is frozen and stored after being blanched in a pot of boiling water;

Pork Belly Cavity Bone Yam Soup recipe

2. Use a sharp knife to remove the fat from the pork belly, change the knife to cut into large pieces, and the pork belly immediately "replaces the old look with the new look", which is much pleasing to the eye;

Pork Belly Cavity Bone Yam Soup recipe

3. Put pork belly and pork cavity bones in a cold water casserole;

Pork Belly Cavity Bone Yam Soup recipe

4. Heat the casserole on a medium heat. The correct way to use the casserole is to heat it on a medium or small heat to prevent the pot from bursting due to the excessive temperature difference between the inside and outside; when the soup is slightly boiling, use a spoon to skim off the floating foam that continuously emerges. This process will last about 5 Minutes, the more material, the more foam;

Pork Belly Cavity Bone Yam Soup recipe

5. Look, the soup with the smoky foam removed looks much more refreshing; thoroughly skimmed the scum, the soup has a clear taste;

Pork Belly Cavity Bone Yam Soup recipe

6. Put the ginger slices into the pot; from this step, you can know that the soup that needs to be skimmed should not be seasoned first, because the seasoning will be skimmed off accidentally when skimming the froth. You must wait until the froth is skimmed before adding the seasoning ; This is a clear soup, a few slices of fresh ginger is enough; if you want to make a red soup, you can add appropriate amount of soy sauce, dark soy sauce, star anise, pepper and other seasonings;

Pork Belly Cavity Bone Yam Soup recipe

7. Cover the lid and simmer for about 1 hour. Adjust the time according to the pots and ingredients used; if you use a pressure cooker, it will be ready in 20 minutes;

Pork Belly Cavity Bone Yam Soup recipe

8. When the soup is ready to boil, peel the yam and cut into hob blocks. Don't leave it in the air for a long time to prevent the surface from oxidation and blackening; if you want to cut it in advance, soak the yam block in clean water to prevent oxidation;

Pork Belly Cavity Bone Yam Soup recipe

9. The pork belly cavity bone soup is boiled thick and white, and the taste is also fresh and fragrant;

Pork Belly Cavity Bone Yam Soup recipe

10. Pour the yam cubes into the pot, sprinkle a little salt, cover the lid, and simmer for 10 minutes to turn off the heat, and serve the soup.

Pork Belly Cavity Bone Yam Soup recipe


1. Pork belly I use the blanched semi-finished product. If it is fresh pork belly, it needs to be treated as follows: rub the pork belly several times with two handfuls of flour, vinegar and salt to remove the mucus, rinse with clean water, and put it in a pot of cold water. Boil in medium, can be used after shrinking, and can be stored in the refrigerator if it is not used up, and thaw before using again;
2. The cavity bones are the vertebrae of pigs, mainly bones, with tender meat around them, and spinal cord in the bone cavity, which is very suitable for soup and braised;
3. Only one section of yam is sufficient. Do not scrape the skin in advance. After scraping, if you do not use it for a long time, you can completely soak it in clean water to prevent oxidation and blackening.


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