Home Food & Receipts “The Ultimate Guide to Crystal Clear Bone Broth: Nature’s Secret to Deliciousness”

Food & Receipts

“The Ultimate Guide to Crystal Clear Bone Broth: Nature’s Secret to Deliciousness”

Administrator

16 November, 2024

Ingredients for Pork Bone Vegetable Soup

Pork bones: 400g

Beetroot: 2 small beets

Chayote: 1 squash

Carrot: 1 carrot

Potatoes: 2 potatoes

Scallions: 2-3 cloves

Cilantro: 3-4 stalks

Seasonings: broth mix, salt, and MSG (optional)

Delicious Pork Bone and Vegetable Soup Recipe

Step 1: Prepare the ingredients

Ask your butcher to cut the pork bones into bite-sized pieces. When you get home, blanch the bones in boiling water to remove any impurities and unpleasant odors. Peel and chop the vegetables into bite-sized pieces and rinse them thoroughly. Finely chop the scallions and cilantro.

Step 2: Braise the bones

Place the bones in a pot with a little broth mix and add water. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer for at least 45 minutes, or until the bones are tender and the broth is flavorful. You can use a pressure cooker to braise the bones to save time.

Step 3: Cook the vegetables

Once the bones are tender, add the vegetables and cook for an additional 20 minutes, or until the vegetables are tender. Season to taste and add the scallions and cilantro. Turn off the heat.

Step 4: Serve

Ladle the hot soup into bowls and enjoy! This nutritious and colorful soup is a wonderful addition to any family meal.

Tip for a Clear Bone Broth

After purchasing the pork bones, wash them thoroughly with salt or a little baking soda. Then, cut them into bite-sized pieces. Soak the bones in warm water for about an hour, changing the water every 15 minutes. This process helps remove any blood and impurities, reducing any unpleasant odors and tastes. After soaking, place the bones in a pot with cold water, fresh ginger, scallions, and cooking wine. Bring to a boil and then turn off the heat.

Drain the bones and rinse them with cold water to ensure they are free of any remaining impurities and to further reduce any unwanted flavors. Properly seasoning the broth is crucial. Many people add salt at the beginning when braising the bones. However, adding salt too early can dry out the meat. Instead, it is best to season with salt towards the end of cooking, ideally about 10 minutes before turning off the heat.

According to experienced chefs, adding salt too early when braising bones can cause the meat to release its natural juices, resulting in drier and less flavorful meat. By waiting until the end, you lock in the moisture and ensure tender, tasty pork bones.