Pork Neck Bone Soup

A viewer asked us for this recipe after seeing it in a vlog, and honestly it’s a pretty simple one. Blanch the pork neck, throw everything in the pressure cooker, and it just comes out pretty tasty.

We made it in Denver, right after we found out we were getting our new van. With another payment coming, we decided to cook more and eat out a little less to save some money, so on the Walmart run we picked up pork necks for a pork tomato soup with potato. It was also the first time we used our new pressure cooker. We opened the box right there in the van.

Blanching the pork neck in the parking lot before we went to the playground.

Let the pressure cooker do the work

We did all the prep in the parking lot before going to play. Blanch the pork neck, load it in with the tomato and corn, add the beef bone broth, and set it to pressure cook on high for 30 minutes. Then we went to the nature playground behind the Denver Museum of Nature and Science and let it do its thing.

By the time we got back to where we camped, the soup had been done for more than 40 minutes and had already released on its own. I took everything out, added the potatoes and the few bones that didn’t fit the first time, and gave it another 10 minutes. That’s the downside of a smaller pot: not everything fits.

Potatoes and the last few bones go in for the final 10 minutes.

You can watch us make it.

Not the color we expected

It came out with a lot of bones in it and the potatoes super soft. We were surprised it wasn’t white, because the one our mom makes at home is white. But it has tomato in it, so of course it’s tomato colored. Mom doesn’t use broth or a pressure cooker. She makes it in a regular pot. Ours is probably more flavorful because of the beef bone broth, and you don’t taste much of the tomato. The pork bone flavor is really strong.

Spencer tried it and ended up with corn everywhere. We had a big pot left, so the rest became macaroni and soup for breakfast the next morning.

The broth is optional. We used a Korean beef bone broth as the base and topped it off with water, but regular water or a regular beef broth works too. If you like tomato soups like this, our Cantonese-style borscht is in the same family.