Pork broth: cooking tips, cooking time and calories

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Of all the dishes that are traditionally served first in Russian cuisine, broth is the lightest and he althiest. It has a magical effect on the body, almost healing, saturating a person with easily digestible fats and proteins. In addition, the broth is the main ingredient in the preparation of many other dishes - soups, jellies, sauces and much more.

Bouillon is made from several basic types of food. So it can be vegetable, meat, mushroom, fish or chicken.

From the point of view of nutrition, the most valuable is chicken - light, low-calorie, it has a beneficial effect on the stomach even in case of gastrointestinal diseases.

But the most nutritious and one of the most delicious is pork broth. It is denser, fragrant and rich. Its calorie content is also higher, and in general it is not a dietary dish. Its fat content will depend on the meat that was used in cooking.

Calories

Pork broth is the most high-calorie. Total in100 ml of this product contains 8 g of fat and 23 g of protein. There are no carbohydrates in it, which is generally good. Energy value - 40 Kcal.

When compared with chicken broth, pork broth is 2.5 times more nutritious. In addition, if you take meat with large layers of fat and skin, then the dish will turn out even more fatty and rich.

From the point of view of nutrition, this is a big minus. But if you approach this issue as a culinary specialist, rich pork broth makes many dishes more delicious.

Meat selection

For the right pork broth, you need to choose good meat. In this case, it is easier with beef - it is more lean, and you can take any piece you like. Pork may be too fatty.

Experts recommend taking bacon pigs for broth. It is very tender, with a thin slice of pink fat. If you take one fillet, then the dish can be cooked very quickly, and it will turn out tender and fragrant.

However, most often bones and not very attractive pieces that are not suitable for anything else are used to make broth. In principle, there is nothing wrong with this approach to business. Just make sure the pork is fresh.

Good rich broths are obtained from meat and bones, in which there is a lot of connective tissue. As it boils, it adds more flavor to the dish.

The most successful option is the broth of pork ribs or shoulder blades. It turns out moderately fatty, with a good fat.

Vegetables and herbs

Pork when cooking should not be "bored" alone. The meat broth is wonderful on its own. But it will become many times better if spices and vegetables are added to the pieces of pork when cooking. They will enrich the taste, make it more interesting and rich.

In meat broths, a traditional vegetable trio is used - carrots, onions and celery. For a regular three-liter saucepan, you need to take an onion head, one medium-sized carrot and a couple of celery stalks (you can replace it with a dry mixture). Vegetables only need to be peeled and added to the meat and bones. You don't need to cut them.

You can also add other spices and roots - to taste. Bay leaves, black and allspice peas, parsnips, leeks are often added to meat broth.

Water

All cooks know to cook with pure filtered water. In hard water, the meat is not able to give all its juices, and the dish will turn out to be dull, with an indistinct taste.

If we talk about quantity, then for every kilogram of fillet and bones there should be 2-3 liters of water. In this case, it is necessary to provide for a small margin, since the soup is cooked for a long time and part of the liquid will evaporate. Do not add water during cooking.

Cooking

The pork broth recipe is quite simple. But you need to do everything right, otherwise the dish may turn out to be inexpressive and not very appetizing in appearance. The whole process can be broken down into several simple steps:

1. Prepare all foods. Wash meat or bones. Cutthey are not needed, so they will gradually give their juices. Peel vegetables, can be divided into several large parts. Wash the herbs. You can simply place them in a pot or tie them into a bun for easy removal.
2. Pour meat or bones with cold water. This is the golden rule of cooking: if you need to get tender boiled meat, then it is poured with hot water when the broth is boiled - everything is exactly the opposite. The thing is that when the fillet is immersed in boiling water, it is instantly scalded and covered with a protein film that will not release the juices. In cold water, everything warms up slowly and evenly, and the extractive substances begin to gradually turn into a liquid. Until the moment of boiling, the pan should stand on medium heat with the lid closed. After the fire you need to reduce to low and open the pan. Otherwise, condensation will accumulate on the lid and drip back into the broth, which will worsen its taste.
3. On a slow fire there is a gradual process of boiling and evaporating the broth. At this moment, exfoliated proteins and foreign inclusions in the form of cloudy foam begin to rise to the surface. They must be immediately removed with a special spoon or slotted spoon all the time as they appear. Otherwise, the proteins will turn into flakes that will settle on the bottom and walls and contaminate the broth. This greatly impairs the appearance of the dish and its taste. Some chefs recommend skimming off excess fat as well.
4. When half an hour is left until ready, vegetables, herbs and roots should be placed in the pan. For taste, vegetables and roots can be lightly roasted in the oven.cupboard or dry frying pan.
5. The main question is how much to cook pork broth. There is no clear answer to it, as it depends on many factors. On average, meat broths are cooked from 2 to 4 hours. When brewing a large volume, for example, for restaurant guests, this can take an entire working day. But at home, you should focus on the quality of meat. For example, if you cook only fillets from a young piglet, then it is quite possible to manage in 1.5 hours. If the pig is an adult, and the meat is on the bone, then after boiling you will have to wait 2-2.5 hours. Pork bone broth also takes a long time to cook - depending on the size of the piece and the age of the animal, it will take 2-4 hours to cook.
6. After the broth is ready, strain it.

How to get the best taste

The longer the bones and meat are cooked, the more juice they give to the water. In addition, the water gradually boils away, and the broth becomes more concentrated. In order for it to be as rich as possible, you need to cook it for a long time and over low heat.

In this case, the degree of readiness can also be varied. So, for soup, you can use the usual broth. And for sauces, you need a highly concentrated and thick one.

Complex flavors are caused by the Maillard reaction during pre-roasting and baking ingredients. Meat and bones can be lightly roasted before cooking, which will give the dish interesting flavors and aromas.

Important nuances

In order to prepare a delicious pork broth, you need to take into account several importantnuances:

• To make the dish perfect, you can not use frozen meat and bones. Only fresh and properly defrosted products. For proper defrosting, the pieces must be washed and left at room temperature for a couple of hours or in the refrigerator - overnight.
• It is best to take thick-walled dishes so that they heat evenly. Very good broths are made in pressure cookers.
• The liquid in the pan should not gurgle. The fire must be set to low so that the movement of water during boiling is barely noticeable. If the stove cannot be adjusted to the desired temperature, you can simmer the broth in the oven at 110 ⁰С.
• The broth is usually not s alted. Or seasoned with a pinch of s alt. The thing is that a large amount of water evaporates in the process. And as a result, the broth may be overs alted. Therefore, it is better to s alt the dish in which the final product will be used.

Straining step

When the broth has reached the stage of readiness, it must be separated from the vegetables. This is easy enough if you don't cook the consommé, as the broth will then need to be filtered.

But for ordinary dishes, all large fragments are first removed from the pan with a slotted spoon. Then the liquid must be passed through a sieve with gauze laid out at the bottom. The result is a clean, clear broth without the slightest sign of foreign inclusions.

Storage

Pork broth can be prepared in advance. It can be stored frozen for a long time without losing its taste andnutritional qualities. Store the broth in the freezer either in its normal state or in a highly concentrated one.

Regular broth is simply frozen in small portions - one liter, 500 ml each. If you need to prepare sauces, then smaller volumes should be provided so as not to separate them from one large block of ice.

It is much more convenient to store the broth in a concentrated form. It must be boiled down strongly and stored in small molds. Each such cube is an analogue of a bouillon cube, only from natural products.