Pressure Cooked Berkshire Pork Shank Broth
This rich broth is fortified with kurobuta pork shanks and cooked more quickly using a pressure cooker. It’s a great base for soups, stews & braises!
INGREDIENTS
- 2 Berkshire (Kurobuta) Pork Shanks
- 2 Bay Leaves
- 1 large Yellow Onion, peeled & quartered
- 1 Carrot, cut into large chunks
- 2 Celery Stalks, cut into large chunks
- ½ tsp Black Peppercorns
- 1 bunch Parsley Stems
- 5 quart Pressure Cooker
DIRECTIONS
1
Oil the bottom of the cooker pot. Get the oil quite hot and sear the shanks on all sides, just until they develop a golden crust.
2
Add the bay leaves, yellow onion, carrot, celery, peppercorns and parsley stems to the cooker.
3
Cover with water until the pressure cooker is 2/3rds of the way full.
4
Put the top on the pressure cooker and bring it to pressure (15psi) over high heat.
5
Reduce the heat to hold the pressure without increasing it.
6
Pressure braise for 2 hrs.
7
Release the pressure from your pressure cooker according to the manufacturer’s instructions.
8
Strain the broth & discard the solids.
9
Use in soups, stews, risotto, etc.