Tomato Potato Pork Bone Soup

Cantonese tomato & potato pork bone soup (蕃茄薯仔豬骨湯) is a classic Chinese soup. Not only is it simple, but also the soup is delicious. Most kids love this soup too! This tomato & potato soup recipe has both instant pot and top stove methods.

Course Soup

Cuisine Asian, Chinese

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings

Calories 18kcal

Author Tracy O.

Ingredients

5 Tomatoes medium size (the best to use home grow tomatoes)
3 Potatoes medium size
3 pieces Pork bones
6 cups Water
Some Salt add to your taste

Instructions

INSTRUCTIONS FOR INSTANT POT:

First, wash and cut 5 tomatoes into pieces.
Wash and peel 3 potatoes and cut into chunks.
Put tomatoes, potatoes, 3 pieces of pork bones and 6 cups of water into an instant pot pressure cooker. Cover the lid, close the vent and Manuel 60 minutes at high pressure. Then, quick release.
Skimming the fat, you can use this type of strainer. Remember to add salt to your taste.

INSTRUCTIONS FOR TOP STOVE:

Wash and cut 5 tomatoes into pieces.
Then, wash and peel 3 potatoes and cut into chunks.
After that, put tomatoes, potatoes, 3 pieces of pork bones and 8 cups of water into a pot. Cover the lid, turn on fire to medium high until it boils. Then, turn fire to medium low and simmering for 90 minutes.
Skimming the fat, you can use this type of strainer. Remember to add salt to your taste.

Video

Notes

Cooking tips for tomato & potato pork soup:

Some people like to boil the bones to get rid of fat and blood. I normally just use hot water to wash the bones because it is easier and faster. Then, I use a strainer to remove fat when the soup is done.
If you use a top stove boiling method, add 2 more cups of water (total 8 cups) after the water is boiling and turn fire to medium low simmering for 90 minutes.
Remember to add salt to your taste.

Nutrition