How to make pork broth clear and not so greasy

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Not everyone prefers light broths based on chicken or beef: sometimes you want to make the base for the soup more “substantial”, hearty and aromatic. In this case, pork will be an ideal option. But with this type of meat, certain difficulties may arise. In particular, the broth may turn out to be too fatty and not as light as you would like. What secrets will help to correct this situation?

Foam

During cooking any type of meat, a special foam is formed, which must be removed. In addition, many believe that harmful substances come out of the meat along with the foam.

“Two waters”

Not everyone knows about this principle of cooking broth with pork. To do this, you need to boil the broth, drain the water, rinse the pork and bones, and then pour water over them again. With this approach, the broth will always be perfect.

Vegetables

It is known that pork cooks much longer than chicken. With the right approach, the time is about 2.5 hours. Therefore, it is worth correctly calculating the time for adding vegetables. If you send onions and carrots too early, their taste and beneficial properties will evaporate. Therefore, add the vegetables about half an hour before the end of cooking. It is better to add the onion whole, and divide the carrots into two parts.