Pork and cabbage soup with homemade bone broth

Pork and cabbage soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 to 6
Author Connie Veneracion


  • 8 to 10 cups bone broth if frozen, thaw overnight in the fridge
  • 150 grams pork shoulder
  • 1 small head of cabbage
  • 1 carrot
  • fish sauce
  • freshly ground black pepper
  • finely sliced onion leaves optional


  • Start heating the broth while you prepare the meat and vegetables.
  • Cut the meat into thin, thin slices as though you were preparing it for a stir fry.
  • Peel the carrot and cut into matchsticks.
  • Core the cabbage and shred finely as though you were making cole slaw.
  • When the broth is boiling, drop the pork pieces one by one. Doing it this way seals the meat pieces immediately and prevents scum from forming. It also prevents the temperature of the broth from dropping drastically. When all the pork is in the broth, add the carrot and cabbage. Stir well. Bring to the boil, cover and simmer for 10 minutes.
  • Taste the broth and season with fish sauce, if necessary. Add a generous amount of freshly ground black pepper.
  • Pork and cabbage soup with homemade bone broth
  • To serve, ladle the pork and cabbage soup into bowls and top with finely sliced onion leaves.