Comments on: How to Blanch Pork and Make a Perfect Pork Soup https://www.chinasichuanfood.com/how-to-blanch-pork-and-make-a-perfect-pork-soup/ Chinese Recipes and Eating Culture Sun, 16 Feb 2025 01:27:02 +0000 hourly 1 https://wordpress.org/?v=6.2.6 By: Elaine https://www.chinasichuanfood.com/how-to-blanch-pork-and-make-a-perfect-pork-soup/comment-page-1/#comment-1530026 Sun, 16 Feb 2025 01:27:02 +0000 https://www.chinasichuanfood.com/?p=33339#comment-1530026 In reply to Cheri S.

Thank you for the feedback Cheri!!
Yes, you can save the water for other soups with heavier taste. I do that too. Happy cooking.

]]> By: Cheri S https://www.chinasichuanfood.com/how-to-blanch-pork-and-make-a-perfect-pork-soup/comment-page-1/#comment-1529907 Fri, 14 Feb 2025 21:03:41 +0000 https://www.chinasichuanfood.com/?p=33339#comment-1529907 5 stars
Thank you for this easy recipe with a great taste. I couldn’t find big pork bones, so used a rack of meaty pork ribs cut into pieces. To cut down on the cooking time, I blanched the pork the day before, rinsed and stored them in the fridge overnight. It made for a very quick prep last night. I did toss in a bunch of Gai Lan 5 minutes before we ate, so we had greens along with our meat, radish, carrot and corn. So good for a cold Alaskan night! I’ll be making this cozy recipe often.
I do have a question – can I use the water I blanched the pork in for another recipe after I filter out the scum and fat?

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