Pork Broth
Pork gives this broth savory depth and protein-derived nutrients. Deeply browned onion, carrot, and garlic add a warm aroma and golden color to the clear stock. Serve it hot or use it as a base for soups.
Heat the water (3000 g) until it bubbles, add the pork (1000 g), and wait for bubbling to resume. Skim off the foam, season with salt (to taste), and lower the heat.
Halve the onion (100 g) and carrot (100 g). Keep the garlic cloves (9 g) whole. Fry the vegetables in a dry pan, browning them deeply until nearly black.
Add the browned vegetables to the pot and cook the broth over low heat for 60 minutes after bubbling resumes. Skim off foam if needed.
Near the end of cooking, add the bay leaf (to taste), taste the broth, and adjust the salt if needed. The pork should be fully cooked and tender; the center of a thick piece should reach at least 63 °C, followed by a 3-minute rest.
Strain the finished broth through a fine sieve.
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