SIMPLE PORK AND ANCHOVY BROTH
My mum makes the most delicious broths. We call it broth as it is usually clear and thin, unlike the thick gloopy soups we have in Europe. My mum only uses the best ingredients for her broths, which she cooks slowly over charcoal for 4–6 hours so that all the nutrients and flavours are released. There are hundreds of broth recipes out there, but this one is the most versatile. The anchovies really add umami to the soup and mean you don’t need to add seasoning. My mum believes broth should be eaten fresh and not stored but, if I can’t finish it, I keep it in the fridge for one day, or freeze it for up to two months.
Serves 4
1kg pork bones
4 litres water
1 tsp vegetable oil
50g dried anchovies
Place the bones in a saucepan large enough to fit them comfortably. Pour over half the water and bring to the boil. Boil for 10 minutes then pour off and discard all the water. This will get rid of all the impurities and ensure that your finished broth has a clearer and cleaner taste.
Pour the remaining 2 litres of water over the bones and bring to the boil.
Meanwhile, heat the oil in a frying pan and fry the dried anchovies for 1–2 minutes until they’re crispy and golden brown. Add them to the saucepan. Cover and simmer the broth for 1½ hours, then pass it through a fine-mesh sieve.
You should have a flavoursome broth, which is delicious as it is, but also makes a good base for Porky Noodles (here ) or Congee (here ).