Pork demi-glace is made in a similar fashion as duck or beef demi-glace. Use some meat and lots of bones. Times differ by type. Simmer, separate bones and meat from the broth and concentrate.

The art of making pork demi-glace

Making pork demi-glace requires few pointers. First of all, for making most broths we use the French culinary method. This means a very slow simmer for quite some time, in order to keep them clear and clear tasting.  For pork broth, this also applies. However, a totally different taste and organoleptic properties result when vigorously boiling the pork bones for a long time. By concentration we make a demi-glace. This is the way to prepare Tonkotsu Ramen broth.

Usually we add some aromatic vegetables such as onions during broth making. After a few hours, we sieve out the solids from the broth and then concentrate the broth by evaporation. The collagen from the bones is converted into gelatine and makes for a jelly broth at room temperature.

Special equipment

a sieve

duck demi-glace @ Nel Brouwer-van den Bergh

Pork demi-glace

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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 1 liter
Course: Staple ingredient
Cuisine: French
Ingredients Method Notes

Ingredients
  

For making the broth
  • 3 lbs meaty pork bones
  • 3 qts water
  • 1 large onion
  • 2 chicken feet optional
  • 1 chicken leg optional
  • 2 strips of pork (belly) skin optional
  • salt small amount
  • pepper small amount
  • thyme small amount

Method
 

Making the broth and the demi-glace
  1. Place the bones in cold water and scrub them as well as you can
    pork bones @ Nel Brouwer-van den Bergh
  2. Clean chicken feet, leg, pork skin if using
  3. Cut up the onion in coarse parts. Peeling not necessary
  4. After cleaning the bones, place them in a large pot, add onion and water and if using other bones and place on low fire
  5. Add a small amount of salt and spices
  6. Bring to a very slow simmer and simmer for 2-3 hours
  7. Thereafter, sieve the broth and continue to concentrate the broth on medium to high fire.
  8. Aim to reduce the volume at the least 3 times. Bring to taste and then let cool down
  9. The concentrated demi-glace can be frozen or stored for several days in the fridge.

Notes

Method: simmering
Food allergy & intolerance information:  pork

Remarks

Pork demi-glace makes up a large part of the interior of Xiao Long Bao. The gelatine is essential in this broth, otherwise it does not firm up at room temperature. Tricks are adding pork (belly) skin and often chicken feet and even a chicken leg for gelation and taste.

Be careful with adding spices and salt, since there is also a concentration step

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