The Nasty Bits: Pork Skin Soup Recipe

Photographs: Chichi Wang

Recipe Facts



Active: 20 mins
Total: 0 mins
Serves: 4 servings

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

  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.

Special equipment

soup pot

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