12-14 hour simmer, about 8lbs of trotters with about 2lbs or so of fatty pork belly.
About the right consistency, thickness? I know the color isn’t what most people strive for but I enjoy this.
by dingus_malingusV2
7 Comments
MaintenanceStock6766
If your entire bone base is trotters you are going to end up with a broth that is overly gelatinous and also lacking the complexity of flavor that you get from femur bones.
If you can’t find femur bones then you can substitute pork neck bones. Either way if you’re using 8 lb then you want it to be something like six or seven pounds neck or femur bones and a pair of split pork trotters.
The reason your color is off is because you are not properly scumming and scrubbing the crap out of your ingredients.
siscoisbored
If you were going for white broth you might have let it reduce too much or there is so much gelatin that it was able to burn. However the roasted bone broth flavor is actually pretty nice and still a genuine style.
Nuts-And-Volts
Thought this was gravy since its Thanksgiving lmao.
7 Comments
If your entire bone base is trotters you are going to end up with a broth that is overly gelatinous and also lacking the complexity of flavor that you get from femur bones.
If you can’t find femur bones then you can substitute pork neck bones. Either way if you’re using 8 lb then you want it to be something like six or seven pounds neck or femur bones and a pair of split pork trotters.
The reason your color is off is because you are not properly scumming and scrubbing the crap out of your ingredients.
If you were going for white broth you might have let it reduce too much or there is so much gelatin that it was able to burn. However the roasted bone broth flavor is actually pretty nice and still a genuine style.
Thought this was gravy since its Thanksgiving lmao.
Not rich enough
Love the bowl!
is that talking heads in the background?
My opinion is that I would absolutely eat a bowl