Pork broth
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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.