Pork broth

Ingredients

Pork bones with meat – 750 g

Carrots – 100 g (1 pc.)

Onion – 120 g (1 pc.)

Garlic – 2 cloves

Dark pepper – 10 peas

Bay leaf – 1 pc.

10 kcal
1 hour 40 minutes
1 hour 40 minutes

Photo of the finished dish

Video recipe: Pork broth

Step-by-step recipe with photos and videos

Pork broth is probably prepared by almost everyone and often, because it can be used as a base for soups, for stewing vegetables, making various sauces, etc. Well, as an independent dish, broth is a very good solution.

It is believed that the longer the broth is cooked, the healthier it is. Therefore, almost all housewives cook broth in larger quantities, and later freeze it (to save time).

The taste of the broth depends not only on the main ingredient (in other words, pork), but also on what vegetables and spices you add when cooking it. Also, the fattier you take the bones with meat (or you can do without it), the fattier the broth will be in the end.

Let's prepare the ingredients for cooking pork broth.

Place the bones in a saucepan and add water. The bones must be covered with water. Then we put the pan on the stove over high heat and wait for the water to boil.

As soon as the water boils, reduce the heat and remove the resulting foam using a slotted spoon.

Next, add onions, carrots, garlic and herbs to the water. There is no need to cut, this will make it easier for us to get it all out later. Cook the broth for 1-1.5 hours over low heat. From time to time, it may be necessary to add water (preferably hot).

10-15 minutes before the end of cooking, add dark peppercorns, bay leaf and salt.

After the pork broth is cooked, you need to remove the bones with meat and vegetables from it. Next, we strain the broth: to do this, take a bowl or pan that will hold all the liquid, put double-folded gauze on it and pour out the broth. Then we remove the gauze and get a clear, light broth.

The pork broth is ready. We pour it into plates or use it in the preparation of other dishes.

Pork broth

Almost all dishes require boiled meat, and the resulting broth is no less necessary in cooking. Pork broth is often used to make jellied meat, a number of sauces and hot appetizers. It can also serve as an independent dish, replacing soup. If you want to use this product, which would be a reasonable decision, when cooking meat you should take care not only that it is juicy and soft, but also that the broth from it is no less appetizing and pleasant to the taste.

Individual manufacturing

The process of making pork broth is not very difficult even for an inexperienced cook, but not everyone makes it equally beautiful in appearance and tasty. To prepare a fragrant and clear broth with a harmonious and balanced taste, it makes sense to familiarize yourself with the advice of the most experienced chefs.

It doesn’t matter what part of the pork is suitable for making broth. The pieces with bones produce the most fragrant broth, but they need to be cooked longer. Bones contain many necessary substances, but they also contain harmful compounds. Therefore, when cooking bone or meat and bone broth, from time to time the first portion of water is drained 5-15 minutes after boiling, the broth is boiled in the second water. If you want to prepare a more tender and light broth, use lean cuts. When cooking broth for jellied meat, bones are used as the base, from time to time without adding meat.
To cook the broth, pour the meat with cool water, then bring it to a boil. Then the broth will be the most saturated, but the meat in this case will be a little less juicy.
Frozen meat works just as well as fresh meat for making broth. Before cooking, frozen food must be allowed to thaw. If the taste of boiled meat is not indifferent to you, the meat must be thawed in the refrigerator, without a sharp temperature change.
Vegetables can add different flavors to the broth. With tomatoes it comes out a little sour, with fried onions and carrots it comes out a little sweet. Not only the taste, but also the color of the finished dish depends on the choice of additional ingredients.
The broth becomes fragrant when roots and spices are used in its preparation. Onions, dark and aromatic peppercorns, bay leaves - this is the basic set. It can be supplemented with roots or parsley, celery, garlic, basil and other fragrant seasonings. Often, when cooking broth, carrots are added to the pan.
Boiled bones and vegetables are not left in the broth. They and the spices are thrown away after the broth is strained. You should not postpone this manipulation, because spices that have lain in the broth for a long time give it a bitter aftertaste.
To keep the broth clear, it is not enough to strain it. If you do not remove the foam when boiling or cook the broth, allowing it to boil vigorously, a lot of “noise” appears in it, which will irreparably spoil its appearance.
The cooking time for pork broth depends on the size of the pieces, usually it ranges from 1.5 to 2 hours.

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

Regular Pork Broth Recipe

pork on the bone - 0.8 kg;
water – 3.5 l;
onions – 0.2 kg;
bay leaf – 2 pcs.;
dark and aromatic peppercorns – 5 pcs.;
salt - to taste.

Rinse the pork, place it on the bottom of the pan, and cover with water.
Bring the contents of the pan to a boil, cook for 10 minutes, skimming off the foam.
Peel the onion. Without cutting, place in the pan. Turn down the heat.
After cooking the meat for 1.5 hours, add salt to the broth to taste, add spices and continue cooking for another half hour.

Pork bone broth in a slow cooker

pork bones – 0.4 kg;
onions – 100 g;
aromatic peppercorns – 5 pcs.;
bay leaf – 1 pc.;
salt - to taste;
lemon juice – 20 ml;
water - as much as needed.

Rinse the bones and place them in a multicooker container. Fill with water so that it does not reach the top mark at all.
Start the unit in the first dish preparation mode (usually the “Soup” program is responsible for this). Set the timer for 20 minutes.
When the program is completed, remove the bones and wash them again, pour out the broth. Rinse the multicooker bowl, wipe it dry, put bones and peeled onions in it, fill it with water (to the top mark), diluting lemon juice in it beforehand.
Salt to taste, add spices.
Start the device by selecting the “Extinguishing” program. Cook for at least 2 hours. The longer you simmer the bone broth, the healthier and thicker it will be.

This broth is most often used in the production of aspic and jellied meat.

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.

After thoroughly rinsing the meat, place it in a saucepan.
Peel the vegetables and parsley root. Cut into large pieces and add to the meat.
Fill with cold water, ideally filtered. Bring to a boil over medium heat and simmer for 10 minutes, skimming off any foam that appears on the surface.
Add spices, reduce the flame intensity. Cook for 2 hours.
Strain the broth and add salt. Add finely chopped parsley. Boil the broth for 5 minutes.

This version of the broth can be considered traditional; almost all housewives have been using it for decades. 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.

After washing the pork, 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 frying pan in which you will cook the broth, add chopped vegetables (together with celery) into it. Fry them for 5 minutes.
Add the meat and fry it with the vegetables for 5 minutes.
Fill with water and bring to a boil.
After removing the foam, reduce the heat and cook for 1.5 hours.
Strain the broth.

When serving the dish, you can put a piece of meat or half a boiled egg on the plate. You can offer croutons separately. The broth prepared according to this recipe will successfully replace the soup. It comes out no less filling and fragrant, and looks appetizing.

The ability to cook pork broth is essential for every housewife. The development of making this dish has its own subtleties, but overall it is not difficult. The finished broth can replace the first dish or be used to prepare other dishes.

How to cook pork broth

Recipe contents:

Ingredients
Step-by-step production
Video recipe

After we boil the meat, we get another nutritious dish - broth. It can serve as a basis for first courses, as a liquid for stewing meat, for diluting sauces, or as an independent dish. It is not at all difficult to cook, although there are some points that need to be kept in mind.

Any type of meat is suitable for broth. With all this, it should be taken into account that the fattier the piece, the fattier and more nutritious the broth will be. If the goal is to prepare dietary 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 needs to be properly defrosted beforehand, i.e. First keep it on the bottom shelf of the refrigerator, then move it to completely thaw at room temperature. It is also important to pay attention to water. The first mistake would be using regular tap water. It is better to take mineral water. Unsullied spring water will reveal all the odors and the broth will be light and transparent.

Now we are preparing rich and clear pork broth. Without exaggeration, it can be called the most delicious and preferred first course. Almost all housewives appreciated its taste and benefits. Let's find out how to cook it correctly!

Calorie content per 100 g - 12.6 kcal.
Number of servings - 2 l
Production time - 1.5-2 hours

Ingredients:

Pork – 300 g
Garlic - 1 clove
Onions - 1 pc.
Bay leaf - 1 pc.
Cloves - 2 buds
Ground dark pepper - a pinch
Flavored peppercorns - 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. Rinse the meat and dry it with a cardboard towel. Cut off the wires with the film. Depending on what kind of broth you want, fatty or least fatty, leave or cut off the fat from the pork. Then cut the meat into pieces or leave it as a whole piece and place it in the cooking pan.

2. Fill it with drinking water and place on the stove over high heat.

3. Bring it to a boil. As the broth boils, foam appears on the surface of the broth.

4. Remove it with a slotted spoon or spoon.

5. Boil the meat for 10 minutes over medium heat.

6. Drain the water and wash the meat.

7. Place the meat in a clean pan and add the peeled onion with garlic, aromatic peppercorns with clove buds and bay leaf.

8. Pour fresh, unstained water over the meat and boil again. If foam appears on the surface, 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 the smallest quantity. 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 become.

Cooking the broth in two waters allows you to get a clear broth. Also, if the peasants fed the pig with different chemicals, then it will boil down 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 through a fine sieve, depending on the upcoming use.

Watch also the video recipe on how to make pork broth.

Pork broth: cooking tips, cooking time and calorie content

Of all the dishes that are usually served as a starter in Russian cuisine, broth is the lightest and healthiest. It has a magical effect on the body, actually healing, saturating a person with easily digestible fats and proteins. In addition, broth is the main ingredient in the preparation of a huge number of other dishes - soups, jellies, sauces and much more.

Broth is made from several main types of goods. So it can be vegetable, meat, mushroom, fish or chicken.

Based on the beliefs of nutritionists, the most valuable is chicken - light, low-calorie, it has a beneficial effect on the stomach even in the case of gastrointestinal diseases (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) .

But pork broth is considered the most nutritious and one of the most delicious. It is the most dense, fragrant and rich. Its calorie content is also higher, and in general it is not a dietary dish. Its fat content will depend on the meat that was used during cooking.

Calorie content

Pork broth is the highest in calories. Just 100 ml of this product contains 8 g of fat and 23 g of protein. There are no carbohydrates in it, which is generally good. Energy value – 40 Kcal.

If we associate it with chicken broth, then pork broth has 2.5 times more calories. In addition, if you take meat with large layers of fat and skin, the dish will turn out even fattier and richer.

Based on the beliefs of nutritionists, this is a big minus. But if you approach this issue as a cook, then rich pork broth makes almost all dishes more delicious.

Meat selection

For proper pork broth, you need to choose good meat. In this case, it’s easier with beef - it’s the leanest, and you can take any piece you like. Pork can be very fatty.

Experts advise using bacon pig meat for broth. It is quite tender, with a narrow slice of pink lard. If you take one fillet, the dish can be prepared very quickly, and it will turn out tender and fragrant.

But most often, bones and not very nice pieces that are not suitable for anything else are used to make broth. In principle, there is nothing disgusting in this approach to business. You just need to make sure that the pork is fresh.

Excellent rich broths are obtained from meat and bones, which contain a lot of connective tissue (the structure of tissues of living organisms is studied by the science of histology) . When it is boiled down, it imparts more flavor to the dish.

A more successful option is a broth made from pork ribs or shoulder blades. It comes out evenly greasy, with a good amount of fat.

Vegetables and herbs

When cooking, pork does not have to be “boring” alone. The meat broth is great on its own. But it will become many times better if you add spices and vegetables to the pieces of pork during cooking. They will enrich the taste, make it more exciting and rich.

In meat broths, the usual vegetable trio is used - carrots, onions and celery. For an ordinary three-liter saucepan you need to take an onion, one medium-sized carrot and a couple of celery stalks (you can change the dry consistency). Vegetables just need to be peeled and added to the meat and bones. There is no need to cut them.

You can also add other spices and roots - to taste. Bay leaves, dark and aromatic peppercorns, parsnips, and leeks are often added to meat broth.

All chefs know that it is necessary to cook with untainted filtered water. In hard water, meat is not able to release all its juices, and the dish will turn out dull, with an incomprehensible taste.

If we talk about quantity, then for every kilogram of fillet and bones there should be 2-3 liters of water. With all this, it is necessary to provide a small supply, because the soup takes a long time to cook and some of the water will evaporate. Adding water during cooking is prohibited.

Manufacturing

The pork broth recipe is quite simple. But everything needs to be done correctly, otherwise the dish may turn out inexpressive and not very appetizing in appearance. The whole process can be broken down into a few simple steps:

Prepare all ingredients. Wash the meat or bones. There is no need to cut them, this way they will release their juices evenly. Peel the vegetables and divide them into several large parts. Wash the herbs. You can simply put them in a pan or tie them into a bunch so that you can simply remove them.
Pour cool water over the meat or bones. This is the golden rule of cooking: if you need to get tender boiled meat, then pour hot water over it when you cook the broth - everything is exactly the opposite. The thing is that when the fillet is immersed in boiling water, it is immediately scalded and covered with a protein film that will not release the juices. In cool water, everything warms up slowly and moderately, and extractive substances begin to flow evenly into the liquid. Until it boils, the pan must be kept on medium heat with the lid closed. Afterwards, reduce the heat to low and open the pan. Otherwise, condensation will accumulate on the lid and drip back into the broth, which will worsen its taste.
Over a slow fire, a gradual process of cooking and evaporating the broth takes place. At this moment, exfoliated proteins and foreign inclusions in the form of cloudy foam begin to rise to the surface. They must be removed immediately with a special spoon or slotted spoon whenever they appear. Otherwise, the squirrels turn into flakes, which will settle on the bottom and walls and contaminate the broth. This greatly aggravates the appearance of the dish and its taste. Some chefs advise removing excess fat.
When half an hour remains until it’s ready, you need to place vegetables, herbs and roots in the pan. For taste, vegetables and roots can be lightly baked in the oven or in a dry frying pan.
The main question is how long to cook the pork broth. There is no exact answer to this, because it depends on a huge number of reasons. On average, meat broths are cooked for 2 to 4 hours. When cooking a huge size, for example, for restaurant guests, this can take the entire working day. But at home you should focus on the properties of meat. For example, if you cook only fillet from a young pig, you can completely cut it in 1.5 hours. If the pig is an adult and the meat is on the bone, then after boiling you will have to wait 2-2.5 hours. Pork bone broth also takes quite a long time to prepare - depending on the size of the piece and the age of the animal, cooking it will take 2-4 hours.
After the broth is ready, it is filtered.

How to achieve the best taste

The longer the bones and meat are cooked, the more juices they release into the water. In addition, the water boils away evenly, and the broth becomes more concentrated. In order for it to be very rich, it is necessary to cook it for a long time and over low heat.

With all this, the degree of readiness can also be varied. So, for soup you can use ordinary broth. And for sauces you need highly concentrated and thick.

The complex flavor colors are caused by the Maillard reaction during the pre-frying and baking of the ingredients. Meat and bones can be lightly baked before cooking, which will give the dish noteworthy tastes and smells.

Fundamental aspects

In order to prepare a tasty pork broth, you need to take into account several fundamental aspects:

To ensure that the dish comes out perfect, you should not use frozen meat and bones. Only the freshest and properly defrosted products. To properly defrost, the pieces must be washed and left at room temperature for a couple of hours or in the refrigerator overnight (that is, at night) .
It is best to take thick-walled dishes so that they heat up moderately. Very excellent broths are made in pressure cookers.
The liquid in the pan does not have to gurgle. The heat must be set to low so that the movement of water during boiling is barely noticeable. If you can’t adjust the temperature to the required temperature on the stove, you can simmer the broth in the oven at 110 ⁰C.
The broth is usually not salted. Or season with a pinch of salt. The thing is that a huge amount of water evaporates in the process. And as a result, the broth may be too salty. Therefore, it is better to salt the dish in which the final product will be used.

Strain step

When the broth has reached the readiness stage, it must be separated from the vegetables. This is quite common unless you are preparing a consommé, because in this case the broth must be filtered.

But for ordinary dishes, first remove all large fragments from the pan with a slotted spoon. Then the liquid must be passed through a sieve with gauze lined on the bottom. As a result, a clean, transparent broth comes out without the slightest signs of foreign inclusions.

Storage

Pork broth can be prepared for future use. It can be stored frozen for a long time without losing its own taste and nutritional properties. Store the broth in the freezer either in its normal state or in highly concentrated form.

Ordinary broth is simply frozen in small portions - one liter, 500 ml. If you need to prepare sauces, you should also anticipate the smallest volumes so as not to separate them from one large block of ice.

It is even more convenient to store the broth in concentrated form. It must be very boiled down and stored in small molds. Any such cube is an analogue of a bouillon cube, only made from natural products.