How to make pork broth
Products
Pork on the bone - half a kilo
Onions - 1 head
Carrots - 1 piece
Celery - 2 roots
Garlic - 2 teeth
Bay leaf - 1 leaf
Salt - 1 tablespoon
Thyme and black peppercorns - pinch each
How to cook pork broth
1. Defrost pork, wash, remove hard cores.
2. Peel onions, garlic and carrots.
3. Put the pork in a saucepan.
4.Pour the pork with 3 liters of water and put the pot over high heat.
5. Add salt, black pepper, thyme, garlic, celery to the pork.
6. As soon as steam appears above the water, turn the fire to medium.
7. Carefully monitor the foam when removing it.
8. Reduce heat to low and cook pork broth for 1.5 hours.
9. Put the meat out of the pan, strain the broth.
Your pork broth is cooked!
Fusofacts
- The calorie content of pork broth is 45 kcal / 100 grams. To make the pork broth less high in calories, cool the ready broth and put it in the refrigerator for a day, then remove the light fat layer with a spoon. Alternatively, when boiling pork, you can bring the water to a boil, then drain the broth and pour fresh water over the pork. This is called "boil the second broth."- Shelf life of pork broth is 7 days, for long-term storage it is necessary to pour the broth into plastic bags and freeze, then it will be stored for up to six months.
- Although the usual purpose of the broth is soup, serve pork broth deliciously with croutons or by placing cut boiled chicken eggs in a plate of broth. The broth itself is recommended to be sprinkled with chopped green onions. Another common use for pork broth is in sauces.
- Seasonings for boiling pork broth - garlic, onion, carrot, cilantro, parsley root and herbs.
- Pork broth is recommended to be eaten in moderation: despite the fact that it is very healthy for the content of vitamin B (normalization of metabolism at the cellular level), its excessive use overloads the digestive organs.