Pork Broth

Pork Broth

For many dishes, boiled meat is required, but the resulting broth is also in demand in cooking. Pork broth is often used to prepare jelly, a number of sauces and hot appetizers. It can serve as a separate dish, replacing the soup. If you intend to use this product, which will be a reasonable solution, when cooking meat, you should take care not only to make it tasty and soft, but also to make the decoction from under it not less appetizing and pleasant to taste.

Cooking Features

The process of cooking pork broth does not pose a great deal of difficulty even for an inexperienced cook, but not all of them get equally beautiful in appearance and tasty. To make a fragrant and clear broth with a harmonious and balanced taste, it makes sense to get acquainted with the recommendations of experienced chefs.

  • Any part of pork is suitable for cooking broth. From the pieces with pits the broth turns out to be more fragrant, but they need to be cooked longer. Bones contain many beneficial substances, but they also have harmful compounds. Therefore, when boiling bone or meat-bone broth, sometimes the first portion of water is drained 5-15 minutes after boiling, the broth is boiled on the second water. If you want to cook the most delicate and light broth, use low-fat tenderloin. When boiled broth is cooked, bones are taken as the basis, sometimes without adding meat.
  • Meat for boiling broth is poured with cold water, then it is brought to a boil. Then the broth will be more saturated, but the meat in this case will turn out a little less juicy.
  • Frozen broth meat is as good as fresh. Before cooking, the frozen product should be allowed to thaw. If you are not indifferent to the taste of boiled meat, you should thaw the meat in the refrigerator, without a sharp temperature drop.
  • Vegetables can give broth a different taste. With tomatoes, it turns out a little sour, with fried onions and carrots - sweetish. From the choice of additional ingredients depends not only the taste, but also the color of the finished dish.
  • Aromatic broth is obtained by using roots and spices when preparing it. Onions, black and allspice peas, bay leaf - this is a basic set. It can be supplemented with the roots or greens of parsley, celery, garlic, basil and other aromatic spices. Often when cooking broth in a pot add carrots.
  • Boiled bones and vegetables in the broth do not leave. They and spices are thrown away after the broth is filtered. You should not put off this manipulation, since the spices that have lain in the broth for a long time give it a bitter taste.
  • To clear the broth, it is not enough to filter. If boiling does not remove the foam or boil the broth, allowing it to boil vigorously, a lot of “noise” forms in it, which will irreparably spoil its appearance.
  • Cooking time of pork broth depends on the size of the pieces, it usually ranges from 1 to 5 to 2 hours.

If the broth is served as a first dish, it does not hurt to supplement with fresh herbs, croutons. For the satiation of the plates, you can add halves or quarters of boiled eggs.

A simple recipe for pork broth


  • pork on the bone - 0, 8 kg;
  • water - 3, 5 l;
  • onions - 0, 2 kg;
  • bay leaf - 2 pcs .;
  • black and allspice peas - 5 pcs .;
  • salt - to taste.

Method of preparation:

  • Wash the pork, put it in the bottom of the pan, cover with water.
  • Bring the contents of the pan to a boil, cook for 10 minutes, removing the foam.
  • Peel the onions. Without cutting, put in the pan. Turn down the heat.
  • Cook the meat for 1, 5 hours, add some broth to taste, add spices and continue cooking for half an hour.

It remains to remove the meat from the broth, strain the broth itself. Both ingredients are used for their intended purpose.

Broth brewed according to this recipe is universal. It can be stored in the refrigerator for up to 7 days. If you understand that you do not have time to use it during this time, the product can be frozen, then its shelf life will increase to 3 months.

Pork bones broth in a slow cooker


  • pig bones - 0, 4 kg;
  • onions - 100 g;
  • allspice peas - 5 pcs .;
  • bay leaf - 1 pc .;
  • salt - to taste;
  • lemon juice - 20 ml;
  • water - as needed.

Method of preparation:

  • Wash bones, put in a multicooker container. Fill with water so that it does not quite reach the top mark.
  • Start the unit in the first dish cooking mode (usually the “Soup” program is responsible for this). Set the timer to 20 minutes.
  • When the program is completed, remove the bones and rinse them again, pour the broth. Wash the bowl of the multicooker, wipe it dry, put the bones in it, clean the onion, cover it with water (to the top mark), after diluting it with lemon juice.
  • Salt to taste, add spices.
  • Start the device by selecting the “Quenching” program. Cook for at least two hours. The longer you cook the bone broth, the more useful and thicker it will be.

Such broth is most often used in the preparation of jellied and aspic.

Pork broth with parsley


  • pork on the bone - 0.5 kg;
  • onions - 0, 2 kg;
  • carrots - 0, 2 kg;
  • parsley root - 100 g;
  • parsley - 50 g;
  • water - 2 l;
  • salt, spices - to taste.

Method of preparation:

  • The meat is well washed and put in a saucepan.
  • Peel the vegetables and parsley root. Cut into large pieces, put to the meat.
  • Fill with cool water, best filtered. On medium heat, bring to a boil and cook for 10 minutes, removing the froth protruding on the surface.
  • Add spices, reduce flame intensity. Boil for 2 hours.
  • Strain broth, add salt. Pour the finely chopped parsley. Boil the broth for 5 minutes.

This variant of broth can be considered classic, many hostesses have been using it for more than a decade. By serving this broth as a first course, you will not disappoint anyone.

Pork broth with celery


  • pork (pulp) - 0, 5 kg;
  • water - 2 l;
  • lard or bacon - 50 g;
  • celery root - 100 g;
  • onions - 100 g;
  • carrots - 100 g;
  • salt, spices - to taste.

Method of preparation:

  • Pork, washed, cut into large pieces.
  • Finely chop the lard.
  • Peel the onions, carrots and celery root, cut them into small cubes.
  • Melt the lard on the bottom of the pan, in which you will cook the broth, put chopped vegetables in it (along with celery). Cook them for 5 minutes.
  • Add the meat; fry it with the vegetables for 5 minutes.
  • Fill with water, bring to a boil.
  • After removing the foam, reduce the heat and cook for 1, 5 hours.
  • Strain the broth.

When serving food to the table, you can put a piece of meat or half a boiled egg in a plate. Separately, you can offer croutons. The broth prepared according to this recipe will successfully replace the soup. It turns out no less nourishing and fragrant, appetizing looks.

The ability to cook pork broth is important to every hostess. The technology of cooking this dish has its own subtleties, but in general it is simple. Ready broth can replace the first dish or be used to prepare other dishes.

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