The most important sound in pork-bone broth is barely audible: a gentle simmer while the meaty bones slowly release their flavour. Hours of quiet work sit behind the clear golden soup.
Method, step by step
- Place the nose in cold water, heat it slowly, and carefully skim off the foam. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Add the spices and onion; cook for two hours until barely bubbly.
- Add the vegetables and cook for another 45-60 minutes.
- Strain and serve with separately cooked meat, vegetables and meat removed from the bone. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
Practical tips and common mistakes
- Start in cold water and just pearlize; this way the juice will be clear and the taste strong.
- Keep the soup at a gentle simmer: a strong boil can make it cloudy and break up the ingredients.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
