Chinese Pork Bone Vegetable Soup
Prep time
Cook time
Total time
Serves: 8
  • 1 kg pork back bones
  • 1 kg pork leg bones
  • 8 dried shiitake mushrooms
  • 3 large carrots, peeled and cut into large chunks
  • 3 dried red dates
  • 3 apples
  • 1 thumb sized ginger, cut in half then gently pounded
  • 3 corn cobs, cut into 3 sections each
  • 3 onions, peeled and uncut
  • 5 pcs lemon peel
  • water
  • salt
  1. In a large soup pot add pork bones and enough boiling water, boil for 10 minutes then turn off the heat. Drain then rinse in running water removing scum attached on the bones. Clean the soup pot as well.
  2. Place all the ingredients on to the soup pot, pour enough water to cover everything, bring to a boil then simmer in very low heat for 2 hours. Add the apples then continue to simmer for 2 more hours. Season with salt turn off heat then serve.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at