Gastronomixs

Pork broth

Pork broth

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

5

kg

pork cheeks

8

kg

pork ribs

20

l

water

2

kg

rind of smoked bacon

2

kg

pig's trotters

4

stuks

large carrots

1

 

celeriac

3

stuks

leeks

6

 

onions

1

bulb

smoked garlic

30

g

salt

10

sprigs

thyme

6

sprigs

rosemary

5

blaadjes

bay leaves

30

 

white peppercorns

30

 

coriander seeds

Preparation method

  • Coarsely chop the celeriac, carrots, onion, leek and garlic.
  • Brown the pork cheeks and ribs in the oven at 200°C.
  • Put them, together with the rind and the pig's trotters in a pan with cold water.
  • As soon as the water boils skim off the protein foam.
  • Add the chopped vegetables, herbs, spices and salt.
  • Leave to infuse for 6-8 hours. Ensure that the broth remains just below boiling point.
  • After the preparation time has elapsed, remove the coarse ingredients carefully with a skimmer.
  • Pour the broth through a sieve lined with a damp passing cloth.
  • Allow to cool completely and skim off the fat layer that has formed on top.
  • Allow to evaporate to the desired consistency.

Serving suggestions

  • As a basic ingredient for clear soups, such as pork consommé with fresh garden peas and celeriac dumplings.
  • As a basic ingredient for thick soups such as pea gazpacho: a cold soup made from fresh peas with roasted pork belly, langoustines and sourdough croutons.

Previous page