Preserved Egg & Pork Rice Soup Recipe
Make Preserved Egg & Pork Rice Soup Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup Base
Pork & Rice
Preserved Eggs & Garnish
Method
Soup Base
- 1
Blanch bones
Place the pork bones in a medium pot and cover with cold water. Bring to a vigorous boil over high heat for 5 minutes to remove impurities. Drain and rinse the bones under cold running water, discarding the blanching water and any scum.
- 2
Simmer stock
Return the cleaned bones to the pot, add 10 cups fresh water, sliced ginger, and the knotted white parts of the scallions. Bring to a boil, then lower heat to maintain a gentle simmer. Skim any foam occasionally. Simmer uncovered for 45–60 minutes to develop flavor.
- 3
Season stock
After simmering, remove bones and discard ginger and the scallion knot. Strain the stock through a fine sieve into a clean pot if you want a clear broth. Add 1.5 tsp salt and 1/2 tsp white pepper to taste. Keep the broth simmering gently while you prepare the pork and rice.
Pork & Rice
- 4
Prepare pork mixture
In a bowl, combine the ground pork with 1 tbs light soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, 1 egg white, 1/4 tsp salt, and 1/4 tsp white pepper. Mix thoroughly until the mixture becomes slightly sticky and cohesive (use a spoon or chopsticks and fold repeatedly for 1–2 minutes). This will give the pork a smooth texture when poached in the soup.
- 5
Add rice to stock
Bring the seasoned stock to a gentle simmer. Add the 2 cups of cooked rice to the pot, breaking up any large clumps with the back of a spoon. Stir to combine and let the rice simmer 5 minutes so it starts to break down and thicken the soup.
- 6
Poach pork into soup
With the stock at a gentle simmer (not a rolling boil), drop small spoonfuls of the pork mixture into the simmering soup to form meat ribbons or meatballs. Alternatively, spread the pork on a wet board and slice thin strips, then slide into the pot. Cook for 3–5 minutes or until the pork pieces are cooked through and float. Stir gently to distribute.
- 7
Adjust texture and seasoning
If the soup becomes too thick from the rice, add up to 1 cup additional hot water or stock to reach desired consistency. Taste and adjust salt or white pepper as needed.
Preserved Eggs & Garnish
- 8
- 9
Finish soup
Turn off the heat or reduce to lowest setting. Gently stir in 1 tsp toasted sesame oil. Ladle the rice-and-pork soup into individual bowls. Arrange the preserved egg wedges on top of each bowl — either in the center or around the edges.
- 10
Garnish and serve
Sprinkle thinly sliced green scallion tops and chopped cilantro (if using) over each bowl. Offer additional white pepper and light soy sauce at the table for diners to season to taste. Serve immediately while hot.