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Pork Bone Beauty Broth

Soups and Congees

Pork Bone Beauty Broth
6 cups leftover bones from roast pork (or bones from roast chicken, or any mixed bones from any roasts)
1 cup shrimp shells (optional)
1 cup short grain rice
1 piece fresh ginger, sliced, then smashed
1 teaspoon coarse salt
1 medium-size potato, peeled, boiled and mashed
4 shallots, peeled and minced finely
2 Tablespoons minced smoked or fresh ham
1/4 cup shredded lettuce, spinach, or other small soft greens, per serving
1/2 teaspoon sesame oil per serving
1 teaspoon roasted peanuts, pine nuts, almonds, or hazel nuts per serving
1/2 Tablespoon frozen peas, at room temperature, per serving
1.Bring bones and optional shrimp shells and ten to twelve cups water to the boil, reduce heat and simmer for two to four hours. Remove bones and discard them, and strain the remaining liquid and discard any solids. This can be chilled, it will form a gelatin. Cubes can be removed from the refrigerator as needed.
2. Using half the liquid from the bones, add rice, ginger, salt, the mashed potato, shallots, and ham and simmer for one hour or more until the rice breaks up and no whole grains are visible.
3. Put one serving of lettuce in each Chinese soup bowl. Bring the stock to the boil and pour it over the greens filling the bowl. Top with sesame oil, peanuts or other nuts, and peas, and serve

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