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Cha Shu Broth


2kg pork bones from ribs
2kg pork trotters
2kg pork head (brain removed)
650gm carrot
500gm onion
250gm leeks
100gm garlic
200gm ginger
1 stick kelp seaweed (konbu)
20ml soy sauce (light)
15gm bonito flakes
20 litres water


Fill a large enough cooking pot with water and bring to boil.
Switch off fire as soon as the water boils. Drop in the bones and let cool. This process will help you get rid of the blood and blood vessels easily.
Drain the water off the bones in a large strainer and discard the water.
Check and take off any blood or blood vessels from the bones and wash them under running water.
Break all the bones in two with a hammer. Leave it to cool down for 30-40 minutes.
Fill the pot again with clear water and place a wire mesh beneath and drop the bones inside. Bring to boil.
Keep cooking over a strong fire and scoop out foam and unwanted matters coming up on the surface
As the bottom might get hotter than near the surface, stir with a large ladle from time to time.
Continue to boil the broth for 24 hours, or until desired consistency and colour is reached, meat has completely separated and broken down in the broth. Add all vegetables one by one and further boil for 10 more hours. Optionally, you can stir every 1-2 hours just to check up on things and promote more churning.
Add water if the level gets too low. Once cooked to your liking, strain the broth, discarding the solids, and reserve broth by quickly chilling with ice.
Retain the balance quantity by freezing it in food grade plastic bags and ones you wish to use again, simply cut open the plastic bag and dump the frozen stock lump in a cooking pot and place it over heat to melt/defrost .
Flavour it with soy sauce and bonito flakes.


About Jignesh Parmar

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