Pork Broth
Ramen Base, Braising Liquid, or Simple Sipping
PREP: 4Hrs || COOK: 6hrs || 2nd COOK: 12hrs // COOL: 12hr // 3rd COOK: 1hrs
Broth Materials
1 Pork Hock (Large)
3 Pork Tails
1 1/2 Lbs Pork Neck Bones
1 Pork Trotter cut in quarters
1 Fennel (Head and Fronds)
1 Parsnip cut in 2-3in pieces
1 Celery Root cut in 2-3in pieces
2 Vidalia Onions quartered
1 Corn Cob quartered
4 Sprigs Sage
8 Black Peppercorns
Kosher Salt to Taste
Prep the Pork & Cook
Rinse all the pork items in cold water multiple times in a large stock pot
Keep rinsing the pork until the water that pours out after a rinse is close to clear
Cover the pork with cold water in the stock pot. There should be about 3-4 inches of water above the pork.
Bring the pot to a boil and reduce to a simmer, covering with a lid
Let the pork pieces simmer for about 6 hours, occasionally skimming off foam and other impurities as they float to the top of the pot
Add the Veg & Strain
When the pork has cooked for 6 hrs, add the onions, parsnip, fennel, corn, celery root, and pepper corns.
Return the stock to a simmer and let cook for another 10 hours
When 10 hours have passed, add the sage and cook for the last two hours
After the full 12 hours of cooking, turn off the heat and allow the broth to cool a bit
When ready, using tongs remove the large pieces of meat and veg from the stock pot (These can be reused for tacos or sandwiches!)
Take the remaining liquid and pour it through a fine mesh strainer into a large pot or sauce pan
Let cool, cover, and place in the fridge for around 12hrs, or until the fat has hardened completely a top the stock
De-Fat & Reduce
Pull the chilled broth out of the fridge, and using a large spoon scrape off the solidified fat that has congealed a top the broth.
Place the de-fatted broth on the stove, and bring to a boil on high heat
Let the broth boil uncovered for about an hour, or until it has reduced by about 2/3rds.
Lightly salt the broth at this time to wake up it’s flavors, and adjust accordingly for your uses
Notes
If you have a broth de-fatter, you can strain and then use the bottom release of the fat to speed up the de fatting process
Salting the broth lightly can be a good trick as using it in other cooking will likely bring other sodium and things can get over seasoned easily