This broth was created by my friend and chef, Emily Lai. Amongst her many other culinary projects, Emily is currently running a Malaysian pop-up in San Francisco called Masak I Masak. Characteristic of Macanese cooking, each dish is rich and multilayered with spices and aromatics. This broth is no exception. The jujubes and goji berries provide a subtle sweetness and lend a fresh, floral note. Bonus: now that you have these ingredients on hand, you can use them in my Pork Wonton with Macanese Broth as well.
Skill Level: Moderate
Prep Time: 10 minutes
Cook Time: 3½ hours
Yield: Makes 8 cups (2 quarts)
5 pounds pork bones, rinsed (See Note)
One 1 inch-piece fresh ginger, peeled and finely grated
10 dried jujubes (red dates)
2 tablespoons goji berries
Kosher salt and white pepper (See Note)
In a large stockpot, cover the pork bones with water, approximately 4 quarts. Bring to a boil over high heat and cook for 15 minutes. Remove the bones and rinse them thoroughly to remove any scum; discard the water. Wipe out the stockpot.
In the same stockpot, cover the pork bones with clean water, a little less than 4 quarts. Add the ginger, dates and goji berries and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until very flavorful and aromatic, about 3 hours. Strain the broth into a clean pot and season with salt and pepper; discard the bones and aromatics. Use this broth immediately, or let cool and refrigerate until ready to use.
NOTE Ask your butcher for pork knuckles, trotters, leg, neck or hip bones. Almost any bones will work with this recipe.
Start with minimal amounts of salt and pepper and add to taste. White pepper is strong and has a very distinct flavor.
MAKE AHEAD The Macanese broth can be refrigerated for up to 1 week or frozen for up to 2 months.