Sweet Corn & Pork Bone Soup

玉米排骨汤

Sweet Corn & Pork Bone Soup — HunanXiangtan home cooking.

Ingredients

• pork neck bones (with marrow)
• fresh sweet corn
• dried longan flesh
• white pepper

Instructions

1. Blanch pork bones as in previous soups: cold water, boil, skim foam 3 minutes, rinse well. (Minimal foam, clean bone surface)
2. Place bones and corn cobs (broken into thirds) in clean pot with 2 L cold water. Bring to gentle simmer and cook covered on low heat for 45 minutes. (Water turns faintly yellow, corn cobs softening at ends)
3. Add corn kernels and dried longan. Simmer uncovered on medium-low heat for 25 minutes. (Kernels plump and golden, longan swollen and translucent)
4. Remove corn cobs. Stir in freshly ground white pepper and a pinch of salt—just enough to lift sweetness, not dominate. (Fine white specks suspended in golden broth)
5. Taste and adjust salt only. Serve hot—no garnish needed, as the golden kernels and longan provide visual warmth. (Glossy golden broth studded with plump corn and amber longan)