The Nasty Bits: Pork Skin Soup

[Photographs: Chichi Wang]

The Nasty Bits: Pork Skin Soup

About This Recipe

Yield:four as a soup course in a meal
Active time:20 minutes
Total time:overnight
Special equipment:soup pot
This recipe appears in: The Nasty Bits: Pork Skin Soup


  • 1 sheet of dried pig skin, about 5 by 5 inches
  • 6 cups best-quality pork or vegetable broth
  • a few leaves napa cabbage, bok choy, or leafy green vegetable of your choice
  • thinly sliced green onions, to garnish


  1. 1

    Soak the sheet of dried pig skin in water to cover, for at least 8 hours and up to a few days in the refrigerator. When you are ready to make the soup, cut the skin into 1-inch chunks and set aside.

  2. 2

    Wash and cut your napa cabbage, or another vegetable of your choice. Set aside.

  3. 3

    Bring the broth to a boil and add the chopped pork skin and vegetables. Simmer for 20 minutes, until both the cabbage and the skin have fully softened. If you are using a vegetable that takes less time to cook, such as bok choy, add the cut-up vegetables towards the last few minutes of cooking.


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