French pork broth
5 servings
50 minutes
French pork broth is a classic of culinary art in France, reflecting the richness of flavors and traditions. This aromatic broth, made from tender pork, vegetables, and bouquet garni, has a rich taste with subtle spicy notes. Leeks, garlic, and bay leaves add depth to it, while a mix of white and black pepper adds piquancy. The broth is clear and fragrant, perfectly warming and satisfying. It can be served as a standalone dish or used as a base for more complex soups and sauces. Traditionally, it pairs perfectly with fresh bread or croutons, enhancing the gastronomic pleasure. This recipe is a true embodiment of French elegance in simplicity - aromatic warmth in every spoonful.
1
Cut the carrot into wide slices.
- Carrot: 250 g
2
Put the meat in the pot.
- Pork: 500 g
3
Add carrot and pepper on top.
- Carrot: 250 g
- White peppercorns: 1 teaspoon
- Black peppercorns: 1 teaspoon
4
Crush the garlic with a chef's knife.
- Garlic: 1 clove
5
Add onion and garlic to the other ingredients.
- Onion: 80 g
- Garlic: 1 clove
6
Place a bay leaf on the leek leaves.
- Green part of leek: 2 pieces
- Bay leaf: 4 pieces
7
Twist the garnish bouquet and tie it with culinary thread.
8
Lower the garnish into the pot.
- Green part of leek: 2 pieces
- Bay leaf: 4 pieces
9
Pour in water and place on high heat.
- Water: 1.2 l
10
Once the water boils, reduce the heat and skim off the foam. Cook uncovered for 45 minutes.
11
Once the broth is ready, salt it, pour it into deep plates, and serve.
- Salt: to taste