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!
- 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
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.
Add the bay leaves, yellow onion, carrot, celery, peppercorns and parsley stems to the cooker.
Cover with water until the pressure cooker is 2/3rds of the way full.
Put the top on the pressure cooker and bring it to pressure (15psi) over high heat.
Reduce the heat to hold the pressure without increasing it.
Pressure braise for 2 hrs.
Release the pressure from your pressure cooker according to the manufacturer’s instructions.
Strain the broth & discard the solids.
Use in soups, stews, risotto, etc.