Product: Processed Pork Soup Bone/Back Bone, Diced
Carefully selected quality pork soup bones/back bones — an ideal meat-to-bone ratio with rich marrow and deep flavour.
Pre-cut into approx. 1.5 inch/3.75cm pieces — ready to cook, with uniform specifications.
Professionally blast-frozen to lock in freshness, ensuring consistent quality and texture.
Versatile — great for stocks, red-braises and stews.
About the Product:
Charm Power brings you quality Processed Diced Pork Soup Bone/Back Bone. With meat clinging to the bone and rich marrow, soup bones release deep umami and nutrients after long simmering — an ideal choice for soups, stocks and stews. We use advanced blast-freezing technology to lock in the freshness and nutrients, ensuring the product arrives at your kitchen in peak condition. Pre-cut to approx. 1.5 inch (3.75 cm), it is ready to cook with no extra processing.
Product Specifications:
| Item | Description |
| Product Name | Pork Soup Bone/Back Bone, Diced |
| Product Type | Processed Pork Product |
| Main Ingredients | Pork soup bone/back bone |
| Product Size | Approx. 1.5 inch / 3.75 cm (cm) |
| Origin | To be provided (e.g. Poland, Spain, etc.) |
| Packing Specification | To be provided (e.g. approx. 22.1 lbs/carton or X kg/carton) |
| Product Condition | Frozen |
| Storage | Store in a freezer at -18°C or below |
| Recommended Thawing Method | Thaw slowly under refrigeration at 0–4°C |
Recommended Preparation:
For the best cooking results, we recommend following these standard professional kitchen procedures:
- Thawing: Thaw naturally in a chiller at 0–4°C.
- Initial Preparation: After thawing, wash the bones. Start in cold water with ginger slices, spring onion and a splash of rice wine; bring to a boil and skim off the foam to remove blood and gaminess, keeping the soup clear.
Rich in marrow and gelatine, this product is highly versatile across classic and homestyle dishes:
- Stock/Soup Base: Simmer the bones at length with vegetables (corn, carrot), ginger and spring onion for a sweet, full-bodied stock — a base for noodles, hotpot and stews.
- Pork Bone Pot: Simmer the bones with hotpot ingredients into a rich broth — a warming winter hotpot base.
- Stews: Stew the bones with daikon, corn or other root vegetables — tender meat and a naturally sweet broth.
- Pickled Cabbage and Pork Pot: Use as the pot base with pickled cabbage and pork belly for a tangy, aromatic broth.
- Pork Bone Congee: Use the finished bone broth to cook congee, adding the picked meat — silky and full of umami.
- Herbal Pork Bone Soup: Simmer with huai shan, goji berries and red dates for a nourishing soup.
Ordering & Logistics Information:
- Order: Free delivery on orders over $500
- Please contact our sales team for detailed wholesale pricing and payment terms.
- Delivery Service: We provide professional cold-chain logistics and delivery.
