Thick and Gelatinous Pork Bone Broth
This pork bone broth was done unintentionally, as I had a request from a friend to prepare a broth for a hotpot-get-together dinner. So I get all pumped up and come up with this pork bone broth recipe. It is more of a fusion pork bone broth, sort of a east meet west technique which I mashed it up. Here it is, I present to you a thick, creamy and gelatinous pork bone broth!
p/s : You will notice the recipe is a little different than what I had in my video, cause I had it slightly adjusted as some of the flavors overkill some other ingredients
Lead Time : 9 hours
- 1 pcs of Pork Knuckle
- 300g of Pork Rind (Pig Skin)
- 2 pcs of Chicken Carcass
- 4 head of White Onion
- 3 head of Garlic (Roasted or regular)
- 2 stalk of Leek
- 1 pcs of Corn
- 200g of Ginger
- 300g of Chinese Cabbage
- 30g of Solomon’s Seal Rhizome (Optional)
- 1 tbsp of Miso
- 2 tbsp of Shoyu
- 100g of fully dissolubleYuba sheets (Optional Sugar Free Soy Milk – 300g)
- Water as much as required to cover all the ingredients
- Salt to taste
Preparations – Bones
- Clean pork knuckle, pork rind and chicken carcass. Chop pork knuckle into approximately 1 inches cube.
- Bring a pot of water to boil and add in chopped pork knuckle, pork rind and chicken carcass.
- Boil for 10 minutes.
- Rinse all the bones and parts with tap water. During rinsing, make sure to clean and remove any blood and brownish parts.
- Bring a pot of water to boil.
- Add in rinsed bones and parts into boiling water. Reduce to a simmer and keep covered.
Preparations – Bulbs & Vegetables
- To clean white onion and garlic, wipe the outer skin with a damp cloth. Then slice them into halves.
- For leek, cut off the roots and the green top. Roughly cut leek into 1 inches in length.
- For corn, peel off the silk and husk. Roughly chop corn into 1 inches or slice it in halves.
- For ginger, peel off the skin. Chop and crush ginger.
- For chinese cabbage, roughly cut them into 1 inches in length.
- Rinse Solomon’s Seal rhizome with tap water and set aside.
Chargrilling or Roasting the Bulbs & Roots
White onion, Garlic, Leek and Ginger. (Corn is optional)
- To chargrill the bulbs and Roots, you simply need a grilling pan, flat pan or a wok. Preheat pan with a little cooking oil and chargrill the bulbs and roots. Grill until they turn brownish-charred.
- To roast the bulbs and roots, place bulbs and roots vegetables facing upwards into a baking tray, apply some cooking oil on them. 30 minutes in a preheated oven of 230 degree Celsius.
The First 5 hours
- Once you have all your vegetables charred, add all the chargrilled vegetables into the simmer bone broth.
- Also add in the Chinese cabbage, solomon’s seal rhizome, miso and shoyu.
- Keep covered and simmer for 5 hours. Ensure water level are sufficient throughout the whole period.
The Final 3 hours
- At 5 hour, have the yuba sheets shredded and add into the broth.
- Keep covered and continue simmer for another 3 hours.
- At this point, check the water level – use a soup laddle to press down the boiled ingredients to check if there is 3 inches of water level remaining. If after the boiled ingredient are pressed down and water level is lesser than 3 inches, add sufficient of water to reach an approximate 3 inches gap.
8 hours Mark
- Once you reaches 8 hours, the broth should be very thick and creamy.
- Season the broth with salt to your personal preferences.