Serves 12
210 min
Yan Du Xian: Ham and Pork Shank Soup with Winter Bamboo
Recipe GLPR0e2c67949ce6f2
A traditional slow-simmered pork soup combining smoky Smithfield ham and tender pork shank with delicate winter bamboo shoots. Aromatic ginger and white pepper create a warming, savory broth perfect for 12 servings. This long-cooked soup allows flavors to meld into a rich, naturally flavored stock.
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Ingredients
2 lbs. Pork ham shank, cut into 8 pieces
2 lbs. Bone-in Smithfield ham, cut into 8 pieces
¾ lbs. Fresh winter bamboo shoot, cleaned and sliced
1 inch nub Fresh ginger root, smashed
¼ teaspoon Ground white pepper
5 cups Pork stock or water
2 Scallions, cut into 1-inch pieces for garnish
Directions
Rinse the pork ham shank and Smithfield ham pieces under cool running water to remove any surface salt or debris. Pat dry with paper towels.
Place the ham pieces in a large pot and cover with the pork stock or water. Bring to a boil over high heat, then immediately reduce heat to low. Skim off any foam or impurities that rise to the surface.
Add the smashed ginger root to the pot. Simmer gently for 90 minutes, allowing the ham to become tender and infuse the broth with its rich flavor.
While the ham simmers, prepare the winter bamboo shoot by peeling away the outer layers and rinsing thoroughly. Slice into 1/4-inch thick pieces or bite-sized chunks.
After 90 minutes of simmering, add the prepared bamboo shoot pieces to the pot. Continue simmering for another 60–90 minutes until both the ham and bamboo are very tender and the broth is deeply flavored.
Season the soup with ground white pepper to taste. The pork and ham will have provided ample natural salt; adjust only if needed.
Remove the ginger nub from the pot using a slotted spoon. Ladle the soup into bowls, dividing the ham, bamboo, and broth evenly among servings.
Garnish each bowl with scallion pieces. Serve immediately while hot.
