Salted Pork, Bamboo Shoot, and Fresh Pork Soup

腌笃鲜

Salted Pork, Bamboo Shoot, and Fresh Pork Soup — Jiangsu-ZhejiangSuzhou, Jiangsu home cooking.

Ingredients

• salted pork belly (yān ròu), 12-day cured, rind removed, cubed
• fresh pork shoulder, cut into 3 cm cubes
• fresh bamboo shoots, peeled and sliced 5 mm thick
• ginger, smashed
• scallions, green parts only, knotted

Instructions

1. Rinse salted and fresh pork separately. Blanch salted pork in cold water 5 minutes; discard water. Blanch fresh pork 2 minutes in fresh cold water; discard water. Rinse both under cold water. (Salted pork water remains pale; fresh pork water turns faintly pink)
2. Place both porks, fresh bamboo shoots, and smashed ginger in large stockpot. Cover with cold water (1.8 L). Bring slowly to first simmer. (Tiny bubbles form at bottom; surface still glassy)
3. Skim foam immediately. Reduce heat to lowest setting. Cover partially and simmer gently for 1.5 hours. Do not stir—let layers settle. (Broth remains perfectly clear; fat floats as single golden disc)
4. Add knotted scallion greens. Simmer uncovered 20 minutes more. Skim any residual oil. (Scallions turn vibrant jade-green; broth gains slight sheen)
5. Strain broth through fine-mesh sieve lined with cheesecloth. Discard solids except tender bamboo shoots and pork. Serve broth piping hot with reserved solids in bowls. (Broth pours like liquid topaz—crystal clear, luminous)