The Nasty Bits: Pork Skin Soup Recipe

Photographs: Chichi Wang

Recipe Details

The Nasty Bits: Pork Skin Soup Recipe

Active 20 mins
Total 0 mins
Serves 4 servings


  • 1 sheet 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

This Recipe Appears In

Nutrition Facts (per serving)
73 Calories
3g Fat
5g Carbs
6g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 73
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 6%
Cholesterol 25mg 8%
Sodium 1052mg 46%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 0%
Total Sugars 2g
Protein 6g
Vitamin C 4mg 18%
Calcium 32mg 2%
Iron 1mg 6%
Potassium 131mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)