Pork broth - general principles of preparation
Whether you think or not, but after you boil the meat, you get another dish - nutritious broth. It can be a base for first courses, a liquid for diluting sauces, for stewing meat or poultry, as well as a completely independent dish.
Pork broth is easy to cook, although there are a few things that should not be forgotten.
Pork broth - preparing food and dishes
What meat is suitable for cooking broth? Absolutely any kind of meat is suitable, but the fatter it is, the more nutritious the broth will turn out. A good option is meat on the bone. But do not use bones as a basis for a dish, after all, quite a lot of heavy metals and salts are deposited in the bone tissue.
Can I take frozen pork for cooking broth? Of course! Only need to defrost it beforehand.
Also pay due attention to the water in which the broth you will boil. Of course, you can pour simple water from the tap, but this will be the first mistake in cooking. Spend a little time and effort, but still prepare mineral water for the dish! Pure spring water will allow all flavors to unfold, the broth will turn out bright and transparent, without sediment and “noise”.
Recipes for Pork Broth
Recipe 1: Pork Broth
Here is a description of the simplest pork broth that any hostess can repeat. Due to the absence of unnecessary spices, the taste is soft and light, and therefore you can do whatever you want with such broth.
Ingredients Required:
- Water for broth 1.8 liters
- Pork on the bone 430 grams
- Bulb onion 1 piece
- Salt
Preparation Method:
- Pour water into the container for boiling broth and place it on the stove.
- Pork should be well washed, cut off, if any, films and unappetizing pieces of bacon. Put the pork in a saucepan, salt.
- Remove the peel from the bulb, cut it large and put it in a saucepan.
- As soon as the water boiled, make the fire quieter under the pan. Remove noise from the surface of the water and cover the container.
- How much to boil broth? The best time is one hour and twenty to thirty minutes, after which remove the pan from the stove. Pork broth must be filtered through a strainer twice.
Recipe 2: Pork broth in a slow cooker
If you have a small kitchen assistant in the form of a multicooker, then this is the best recipe for cooking broth. The fact is that the broth in the multicooker bowl does not boil, but stew. Meat will give the water its entire flavor, and therefore the dish will be noticeably different from that prepared in the traditional way on the stove.
Ingredients Required:
- 2 liters of water for broth
- Pork on the bone 430 gr
- Onion 1 piece
- Salt
Preparation Method:
- Wash the meat, clean it of unnecessary parts in the form of leather or films. Put it in the multicooker bowl and close the lid. Turn on the mode “Quenching” - such programs are in any multicooker. Set the timer to 2 hours.
- Peel and chop the onions.
- After thirty minutes from the start of preparation, add two liters of water, salt to the bowl.
- Let the broth be prepared under the closed lid until the end of the program. The finished dish must be filtered through a sieve twice.
Recipe 3: Pork Bone Broth
Making bone broth has both advantages and disadvantages. The disadvantages, as we have already mentioned, are the fact that it is in the bone tissue that harmful substances can accumulate from the food that the hog ate during life. The advantage is that the broth on the bones to cook very quickly, no more than 40 minutes. In addition, it will turn out nourishing and quite tasty, especially if the bones are sugar. Ingredients Required:
- 1.7 liters of water for broth
- Pork bones 400 grams
- Onion 1 piece
- Allspice-Peas
- Salt
Preparation Method:
- Pour water into a container and set it to warm.
- Wash bones and place in pan.
- Peel the onions from the husk and cut them large, you can even into two parts.
- As soon as the water in the pot is boiling, remove the foam from the surface of the broth and add onion and pepper to the broth, salt it.
- Boil the broth for about forty-five minutes, then drain the liquid through a strainer at least two times.
Recipe 4: Pork Broth with Dried Mushrooms
It would seem that there is no broth more “meat” than pork, and, nevertheless, its flavor can be further enhanced by adding just one ingredient - some dry mushrooms. It is no secret that the most fragrant, these “kings of mushrooms” are white. However, there is no mushroom that would not smell tasty and did not give its flavor to other dishes!
Ingredients Required:
- Mineral water for broth 1.7 liters
- Pork soft portion 460 grams
- Dried mushrooms 100 grams
- Onion 1 piece
- Salt
Preparation Method:
- Put water into the container and place it on the stove to heat up.
- Pork should be washed and put in a pan.
Fill the dried mushrooms completely with warm water. After five minutes, drain the water (it should be cloudy) and refill. Peel and chop the onions.
- As soon as the water in the saucepan boils, you need to remove the “noise” from the surface, then make less fire, and lower the mushrooms and onions there. Salt the broth, make the fire under the saucepan smaller and cover with a lid. Boil the broth for at least an hour and a half.
- After cooking, the broth must be drained, preferably twice, and can be used.
Recipe 5: Pork broth with carrots and celery
Can I add vegetables to the broth? Of course you can, but note that some of the gifts of nature can make the broth too fragrant, killing even the smell of meat.
The most neutral flavors have onions, celery, carrots in their raw form.
Ingredients Required:
- Mineral water 1.9 for broth
- Soft pork 440 grams
- Onion 1 piece
- Carrots 1 piece
- Celery Tuber
- Salt
Preparation Method:
- Pork should be washed, removed unnecessary films from meat, if any.
- Dip meat into broth water. Put the saucepan on the stove.
- Peel the carrots and cut them large, with onions and celery, repeat the same procedure.
- As soon as the water in the saucepan boils, remove the foam, salt it, and add the prepared onions, carrots and celery to the saucepan.
- Boil pork broth takes about one hour and thirty-five to forty minutes. Remove from the broth meat and vegetables, after which the liquid must be filtered twice.
Pork broth - secrets and useful tips from the best chefs
- It does not matter what you plan to use pork broth for, always put onions while cooking. This vegetable has a completely neutral taste and at the same time gives a pleasant aroma to the broth.
- What ingredients can make a dish more tasty? Take vegetables, but keep in mind the following: Bulgarian pepper will give broth sweetness, tomato - sourness, roasted carrots and onions - sweetish taste and yellowish tint.
- Dried vegetables and greens are a very good additive. How to cook pork broth with dried mushrooms, we already know, try also dried tomatoes. The broth will acquire not only a special aroma and taste, but also a darker attractive brown shade.
- From dried herbs you can try adding fennel and basil to the broth.
- We used to use parsley in the form of greens, forgetting about the roots. Meanwhile, they have a very bright aroma, which they generously “share” during heat treatment. Use parsley roots as one of the ingredients.
- If you plan to use pork broth for cooking after the jelly, then you need to cook it from seed and best in a slow cooker.
- How long can pork broth be stored? Today, almost all housewives know this way - pour the broth into ice forms and freeze them. Then you can add ice cubes to the soup or borscht. Even in small quantities they will give the dish the necessary charm in the form of a delicious meat smell. In addition, you can simply store the broth in any container in the freezer. It is better to store broth in the refrigerator for no more than five to seven days.
- Do not forget to strain the broth after it has boiled. And best of all, do not be lazy and do it twice. Even if you removed the noise during the boil, you still find a sediment at the bottom of the pan.
- What are the parts of the pulp that are most suitable for broth? Try to cook the shoulder part or loin - the broth will turn out amazing.
- In order for the meat to give the water all its taste and juice, it is best to place it in cold or lukewarm water, and salt it when the water boils.
