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The pork broth without breaking the cake (autoclave required)

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You've seen the pork broth kékanne in a super market? If yes, you live in an Asian country, if not, you may not know what you're missing!

I will drool:

The broth is the cook that the voice is the singer. Save yourself a octave quickly. It is excellent broth of pork, we do delicious Asian soups, sauces, savory stew unique bases, and to replace the water your recipe baked beans, it is miraculous.

Louis-Charles canneux adds this;

"I made 12 liters background pork last winter, when the ham hocks and pork loin were given at Maxi. It has had to spend the cash to the butcher bone and 6 packets of ham to the broth. It has boiled 7 hours apart. How fortunate to have it on hand to make recipe. I made my meatball stew with it. My butcher has also prepared greaves sensational. I even cook rice in there ... I will not say how it was insane! Finally, no cooking bones, I came to a brown, viscous at room temperature ... wicked step frozen to 5 degrees! "

Louis-Charles said: "Finally, no cooking bones,"

Hence the title "The pork broth without breaking the cake"

What makes this soup so tasty and so gelatinous it is the rind. We can throw our old bones, but the buff will be a third life! We'll keep after Chicharrones to make nice golden brown (recipe to come).
is a recipe for complete sessions with large loin or ham bone. It's a good idea to freeze the bones waiting to get enough. The bones of the loin are particularly tasty. My advice to desalinate the bones and skin if they come from cured hams. Simply immerse them in large volume of cold water and change the water two or three times every two hours.

I warn you, when you do what it smells like pork broth! , (:) Louis-Charles did well to make the broth out. A hood usually helps, but it is not enough. If you can open the windows is better. It is not uncommon for me to do more than 30 liters of broth at a time, more reason to do it outside on a propane burner. You'll

about 18 jars of 500 ml with this recipe.

Ingredients:

• 8 lbs (3.6 kg) bone-in pork cooked
• 4 large carrots into pieces
• 4 large celery stalks into pieces
• 4 large onions, unpeeled, cut in 4
• 6 cloves garlic, unpeeled, crushed
• 1 / 2 c. teaspoon cracked black peppercorns
• 4 bay leaves
• a dozen sprigs of parsley
• about 10 liters of cold water
• 2 lbs (900 g) of defatted rind well, cut into strips about 2 cm

Procedure:

Place all ingredients except the rind in a large saucepan, cover well water and bring to a boil.

Skim and reduce heat just to simmer very gently for at least three hours. Skim and then add water as needed to cover.

Using tongs, remove the large bone broth. Add the rind, cover and simmer for another hour with tiny bubbles.

Using a perforated spoon or skimmer, remove the pieces of rind and let them drain in a colander over a bowl. They will go to the dryer, if you have one, or in the oven ajar. But that's the recipe for the future.

Spoon a large colander with 4 layers of cheesecloth (Cheesecloth) and hold the wet corners with spring clips. Filter your broth through a large container. Add the drained juice of gelatinous rind, cover and let cool. It will be refrigerated to be fat the next day.

Degrease the stock, refer to a boil, then potting leaving 1 inch (2.5 cm) of space under the neck.

Follow these instructions for canning.


time sterilization of canned pork broth to the autoclave :

• Sterilize for 35 minutes 1 liter pots
• 25 minutes to sterilize jars of 500 ml.

Oink!

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