- Water – enough to wash and rid the bones of blood
- 1 lb pork soup bones with some meat in it– If you live in the US like I do, I’ve learned that the best place to find odd parts like this is at the ethnic groceries – the Asian and South American ones in particular (Don’t count on the Middle Eastern shops to have pork). Goodluck finding these at Walmart or Whole Foods! I asked and the butchers looked at me as if I was asking for the moon.
- Water – enough to cover the bones when inside the slow cooker
- One whole onion, peeled –
- 1 large leek, chopped into large chunks
- 1 tbsp of salted dried shrimps
- Ice enough to fill your sink
- Soy sauce
- Roasted sesame oil
- Cooked egg noodles
- Spring onions, chopped
- Choice of meat: roast honey pork, crispy pork belly, pork siomai, etc.
- Pre-heat oven to 350F / est. 180C degrees
- Wash the pork bones with cool water to rid it of the bones and meat of blood. Get into every bones nook and cranny and just rub or brush the blood out. Then drain the water from the pork bones and pat with paper towels to remove excess water.
- Transfer the pork bones into the roasting pan and lay them out evenly. Place the roasting pan into the hot oven and roast bones for an hour and a half or until they are nice and brown.
- Transfer the roasted pork bones AND drippings into the slow cooker. Then cover the pork bones with water. Ensure that it fills ¾ of the slow cooker, else it will overflow onto the kitchen counter (and we don’t want that).
- Set the slow cooker to low and wait for at least 4-hours. Skim the soup scum (any bubbly, foamy substance floating on the surface) occasionally. But somehow, when I made this, the broth did not yield any scum at all. You can actually cook the pork bones for longer as it yields more flavors. If water has reduced, then add more water as needed, just enough to cover the bones.
- Harold McGee advised to add the onion, leeks and salted dried shrimp 1-hour before you turn off the slow cooker. But then, you can also add it earlier through the cooking process as I do think it releases more flavors.
- Once you turn off the slow cooker, fill your sink with ice and cold water. Then place the slow cooker pot onto the ice bath. This apparently helps cool down the broth faster and safer. Avoid leaving your broth in room temperature as this makes it more prone to becoming rancid.
- Then use the cheesecloth / strainer to remove all the unwanted soup debris. But if you don’t have a cheesecloth / strainer like me, you can simply use a spoon to pick out all the soup debris. It is a lot of work, but then a girl’s got to do what a girl’s got to do!
- You can upcycle the onions and leeks used in the broth like I did, but that’s another story to be told in another post. Don’t throw them away!
- To store for future use, ladle the broth into Ziploc bags and lay them flat on the freezer.
- Add a tbsp. of soy sauce and a dash of roasted sesame oil to a bowl of searing hot pork broth to season. Then add the cooked egg noodles and top with spring onions and choice of meat.
Source: D For Delicious
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