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.

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.

All that remains is to remove the meat from the broth and strain the broth itself. Both ingredients are used as intended.

The broth cooked according to this recipe is suitable for everyone. It can be stored in the refrigerator for up to 7 days. If you realize that you will not have time to use it during this period of time, the product can be frozen, then its shelf life will increase to 3 months.

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 (along with celery) into it. Fry them for 5 minutes.
Add the meat and fry it along 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.

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 - the best recipes. How to cook pork broth correctly and deliciously.

Pork broth - general principles of production

Whether you think about it or not, after you have boiled the meat, you get another dish - a nutritious broth. This could be a base for first courses, a liquid for diluting sauces, for stewing meat or poultry, or a completely independent dish.

Pork broth is not at all difficult to cook, although there are a few points that you should not forget about.

Pork broth - preparation of goods and utensils

What kind of meat is suitable for making broth? Any type of meat is suitable, but the fattier it is, the more nutritious the broth will be. A good option is meat on the bone. But do not use bones as a base for a dish; nevertheless, many heavy metals and salts are deposited (the structure of tissues of living organisms is studied by the science of histology)

Is it possible to use frozen pork to make broth? Naturally! Only in advance it needs to be defrosted.

Also pay due attention to the water in which you will cook the broth. Naturally, you can pour ordinary tap water, but this will be the first mistake in preparing the dish. Spend little time and effort, but still prepare mineral water for the dish! Unsullied spring water will allow all the odors to be revealed, the broth will be light and transparent, without sediment and “noise”.

Pork Broth Recipes

Recipe 1: Pork broth

Here is a description of the most common pork broth, which no matter what housewife can repeat. Due to the absence of unnecessary spices, the taste is gentle and light, and therefore you can create whatever you want with this broth.

Required ingredients:

Water for broth 1.8 liters
Pork on the bone 430 gr
Onion 1 piece
Salt

Manufacturing method:

Pour water into a container for cooking broth and place on the stove.
The pork should be thoroughly washed and, if any, any membranes and unappetizing pieces of fat should be cut off. Place pork in a saucepan and season with salt.
Remove the skin from the onion, chop it coarsely and place it in the pan.
Once the water has boiled, turn down the heat under the pan. Remove noise from the surface of the water and cover the container with a lid.
How long should you cook the broth? The average time is one hour and twenty to thirty minutes, after which remove the pan from the stove. Pork broth must be strained 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 making broth. The fact is that in the multicooker bowl the broth does not cook, but simmers. The meat will give the water all its own flavor, and therefore the dish will be noticeably different from the one prepared in the usual way on the stove.

Required ingredients:

2 liters of water for broth
Pork on the bone 430 gr
Onion 1 piece
Salt

Manufacturing method:

Rinse the meat, clean it of unnecessary parts in the form of skin or films. Place it in the multicooker bowl and close the lid. Turn on the “Extinguishing” mode - any multicooker has such programs. Set the timer for 2 hours.
Peel the onion and chop coarsely.
After 30 minutes from the start of production, add two liters of water and salt to the bowl.
Let the broth cook under a closed lid until the end of the program. The finished dish must be strained through a sieve twice.

Recipe 3: Pork Bone Broth

Making bone broth has both advantages and disadvantages. The disadvantages, as we have already written, include the fact that specifically in the bone tissue (the structure of the tissues of living organisms is studied by the science of histology) harmful substances from the food that the boar ate during its lifetime can accumulate. The advantage is that the bone broth can be cooked very quickly, no more than 40 minutes. In addition, it will turn out rich and quite tasty, especially if the seeds are sweet.

Required ingredients:

1.7 liters of water for broth
Pork bones 400 gr
Onion 1 piece
Flavored peppercorns
Salt

Manufacturing method:

Pour water into the container and let it warm up.
Wash the bones and place them in a saucepan.
Peel the onion and cut it coarsely, maybe even into two parts.
As soon as the water in the pan boils, remove the foam from the surface of the broth and add onions and peppers to the broth and add salt.
Cook the broth for about forty-five minutes, after which you need to strain the liquid through a strainer at least 2 times.

Recipe 4: Pork broth with dried mushrooms

It would seem that there is no broth more “meaty” than pork, and, nevertheless, its smell can be further enhanced by adding just one ingredient - a little dried mushrooms. It’s no secret that the most fragrant ones are the “reign of mushrooms” - snow-white ones. In general, there is no mushroom that does not smell delicious and does not give its own smell to other dishes!

Required ingredients:

Mineral water for broth 1.7 liters
Pork soft part 460 gr
Dried mushrooms 100 gr
Onion 1 piece
Salt

Manufacturing method:

Fill a container with water and place it on the stove to warm up.
The pork must be washed and placed in a pan.

Pour dried mushrooms with 100% warm water. After 5 minutes, drain the water (it should be cloudy) and fill it again. Peel the onion and chop coarsely.

As soon as the water in the saucepan boils, you need to remove the “noise” from the surface, then turn the heat down and put the mushrooms and onions in there. Salt the broth, reduce the heat under the saucepan and cover with a lid. Cook the broth for at least an hour and a half.
After making, the broth must be strained, ideally twice, and can be used.

Recipe 5: Pork broth with carrots and celery

Is it possible to add vegetables to the broth? Naturally, you can, but keep in mind that some gifts of nature can make the broth very fragrant, even overpowering the smell of meat.

The most neutral smells are onions, celery, and raw carrots.

Required ingredients:

Mineral water 1.9 for broth
Soft part of pork 440 g
Onion 1 piece
Carrot 1 piece
celery tuber
Salt

Manufacturing method:

The pork must be washed and any unnecessary films removed from the meat, if any.
Place the meat in the broth water. Place the saucepan on the stove.
Peel the carrots and cut them large, repeat the same function with onions and celery.
As soon as the water in the pan boils, you need to remove the foam, add salt, and add the cooked onions, carrots and celery to the pan.
Cook the pork broth for about 1 hour and 30 five to forty minutes. Remove the meat and vegetables from the broth, after which the liquid must be strained twice.