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.
Make Ahead - The Macanese broth can be refrigerated for up to 1 week or frozen for up to 2 months.
Macanese Broth
Ingredients
- 5 pounds pork bones, rinsed (see Notes, below)
- 1 piece fresh ginger, about 1 inch, peeled and finely grated
- 10 dried jujubes (red dates)
- 2 tbsp dried goji berries
- Kosher salt, to taste
- Ground white pepper, to taste (see Notes, below)
Instructions
- In a large stockpot over high heat, combine the pork bones with enough water to cover, approximately 1 gallon (3.8 L). Bring to a boil. Cook for 15 minutes. Remove the bones and rinse them thoroughly to remove any scum. Discard the water and wipe out the stockpot.
- In the same stockpot over high heat, just cover the cleaned pork bones with fresh water. Add the ginger, jujubes and goji berries. Bring to a boil.
- Reduce the heat to low and simmer the broth for about 3 hours, uncovered, until very flavorful and aromatic. 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 for up to 1 week or freeze for up to 2 months.
Notes
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.
