I’m sure you’ve seen the recipes for broth, where they tell you to take a piece of meat on the bone for a perfectly clean and tasty broth. Now, that’s not always a good idea. Because meat doesn’t do the soup itself any good. Besides, after a few hours of cooking, it’s going to be tasteless, so it’s unlikely you can use it for any dish again.
A broth is primarily a bone. It’s the bone that gives away the gelatin that makes the liquid thick and boiling. Meat can add a little flavor, but you won’t feel much different.
So if your goal is to make a classic broth, store quality bones. For example, pigs. How to make broth from them and why it is necessary to choose the pigs are explained further.
Pork bones are cheaper than beef or chicken
In our shops, you can buy pork legs for $1 per kg. That is, for $4 you will have almost 4 kg of bones and from them, you will get 3 liters of broth. In addition, pork legs are the best part of the bone to produce a thick, saturated boil.
Of course, you won’t find pig feet in any store, but you can see them in the market or our specialty stores.
Fits for almost all soups
Fits for almost all soups
Pork broth is the basis of Asian soups: ramen, fo-bo, tom yum pit, and others. For all of them, you need light soup with a rich taste, and you can get it from pig’s feet. Besides, we should not forget that traditional Ukrainian soups are also prepared from pork soup. In particular borscht and salt.
Interestingly, the soup on the bones contains a lot of collagen. And we know that it improves our skin and reduces cellulite. Therefore the broth is not only a useful dish for those who are sick, but also for those who want to keep their skin young and resilient.
Because bones are slowly boiled, the protein inside of them breaks down into gelatin, which in turn consists of amino acids such as glutamine, proline, and glycine. They have many therapeutic and protective properties, so the broth is often a key component in the initial stages of various diets and prescriptions of a physician to treat digestion.
Pork broth is easy to boil
You don’t have to take too much meat, fat, or skin off your bones like you would with chicken wings. You just buy prepared pig legs or bones and put them in the water. They are cooked fast enough and with a small amount of them, you will get a thick gelatin brew. You can test it by boiling the soup we make.
You will need:
- 4-5 kg of pork bones;
- Vegetables: 2-3 carrots, 2-3 stalks of celery, 1 bulb;
- referring to a cup of apple vinegar;
- 4 litres of filtered water.
Cooking method:
Step 1. Soak the bones.
Put the pork bones (or pork legs) on the bottom of the pan, pour water, and add vinegar. Save 30-60 minutes. It’ll help you get the minerals out of the bones.
By the way, to increase the fragrance of the bones, you can prefry them. However, it is not necessary.
Step 2. Degrease the water.
Drop the vinegar and add some new water. Boil the bones to a boil and get the pot out of the ground. Then add the large cut vegetables.
Step 3. Slow down.
Turn the temperature of the stove to the lowest and boil the liquid for at least 6 hours.
Step 4. Process.
Let the brew cool to room temperature and then process the broth into a separate dish. Vegetables cooked with bones can be transferred to a separate container and used for future soup.
Step 5. Keep it right.
The broth shouldn’t last more than seven days. If you don’t plan on using all of this stuff for a week, you can freeze it and use it later.
A rich pork bone broth is ready. It can be used as a stand-alone soup with vegetables or as a basis for any first course and even sauce. Experiment and remember that a delicious dish begins with quality food.
