How to make a hearty, nutritious and clear pork broth? Find out all the secrets and subtleties of cooking in a step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
After we boil the meat, we get another nutritious meal - broth. It can serve as a base for first courses, as a stew of meat, for diluting sauces, or as an independent dish. It is not difficult to cook it, although there are some points to keep in mind.
Any type of meat is suitable for broth. It should be borne in mind that the fatter the piece, the fatty and more nutritious the broth will be. If the goal is to make a diet broth, then take a lean piece or cut off all the fat from it. A good option is meat on the bone. Frozen pork is also suitable for broth. But it must first be properly defrosted, i.e. first stand on the bottom shelf of the refrigerator, then move to completely thaw at room temperature. It is equally important to pay attention to the water. The first mistake is to use plain tap water. It is advisable to take mineral water. Pure spring water will reveal all the aromas and the broth will turn out to be light and transparent.
Today we cook rich and transparent pork broth. Without exaggeration, it can be called the most delicious and preferred first course. Its taste and benefits were appreciated by many housewives. Let's find out how to cook it correctly!
- Calorie content per 100 g - 12.6 kcal.
- Servings - 2 L
- Cooking time - 1, 5-2 hours
Ingredients:
- Pork - 300 g
- Garlic - 1 clove
- Onions - 1 pc.
- Bay leaf - 1 pc.
- Carnation - 2 buds
- Ground black pepper - a pinch
- Allspice peas - 4 pcs.
- Salt - 1 tsp or to taste
- Any vegetables and spices (carrots, celery or parsley root, sprigs of herbs, etc.) - to taste
Step by step preparation of pork broth, recipe with photo:
1. Wash and dry the meat with a paper towel. Cut off the veins with the film. Depending on whether you want the broth, fatty or less fatty, keep or cut off the fat from the pork. Then cut the meat into pieces or leave it intact and lower it into the cooking pot.
2. Fill it with drinking water and place it on the stove over high heat.
3. Bring it to a boil. As it boils, a foam forms on the surface of the broth.
4. Remove it with a slotted spoon or spoon.
5. Cook the meat for 10 minutes over medium heat.
6. Drain the water and rinse the meat.
7. Place the meat in a clean saucepan and add the peeled onion with garlic, allspice peas with cloves and bay leaves.
8. Pour fresh clean water over the meat and boil again. If foam forms on the surface, then remove it, otherwise it will spoil the appearance of the broth and its taste. Although after changing the water, it will no longer be there or will appear in a minimal amount. Reduce the temperature to the lowest setting and cook the broth for 1.5-2 hours. The longer you cook it, the richer it will turn out.
Boiling the broth in two waters produces a clear broth. And also if the farmers fed the pig with different chemistry, then it will boil in the first broth.
9. 10-15 minutes before the broth is ready, season it with salt and ground pepper to taste. At the end of cooking, remove the onion, garlic and spices from the pan, and strain the broth itself through a fine sieve, depending on the further use.
See also the video recipe on how to make pork broth.
