Try this Pork jus Base recipe, or contribute your own.
Suggest a better descriptionFOR THE PORK JUS BASE:
Cut the pork trimmings into roughly 4x4cm pieces.
Peel, wash, and cut the onion into fourths.
Crush the garlic cloves.
Heat a little olive oil in a cast-iron pan.
Add the meat and the bones.
Brown until they are well colored.
Add the butter, onion, and garlic cloves.
Reduce the heat and gently finish browning the meat without burning it.
Remove as much oil and fat from the pan as possible.
Deglaze by adding a ladleful of white stock three times.
Allow the stock to reduce each time.
Add the remainder of the stock.
Simmer gently for 1 hr and 15 mins.
Pour the contents of the pan into a large colander and drain for 5 minutes.
Pass the jus through a fine conical strainer.
Cool quickly in the blast chiller.
Refrigerate.
BASES NEEDED FOR THIS RECIPE
White Chicken Stock:
Remove any fatty or bloody parts from the chicken carcasses.
Peel and wash the aromatics.
Place the carcasses in a stockpot. Cover them with 10 liters of cold water. Bring to boil. Skim off the scum, then add the vegetables, salt, and pepper.
Cook for 9 hours at 90 degree Celsius, skimming regularly.
Strain through a fine conical strainer.
Cool quickly in the blast chiller.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (10191g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 930 | ||
Calories from Fat: 740 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 82.2g | 110 % | |
Saturated Fat 51.6g | 258 % | |
Monounsaturated Fat 21.2g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 215mg | 66 % | |
Sodium 12428.7mg | 429 % | |
Potassium 911.3mg | 24 % | |
Total Carbohydrate 49.5g | 15 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 40.6g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 930
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