Pork jus

Pork jus

By
From
Botanical
Makes
5 litres
Photographer
William Meppem

Ingredients

Quantity Ingredient
5kg pork bones and trotters, chopped into 7 1⁄2 cm pieces
10 litres Chicken stock
or water
5 litres Veal jus
1 Bouquet garni for meat dishes
100ml olive oil
2 carrots, roughly chopped
4 celery stalks, roughly chopped
4 brown onions, roughly chopped
250ml sweet sherry or madeira

Method

  1. Preheat oven to 180°C. Place all meat on a baking tray and roast in the oven for 1 hour until golden-brown.
  2. Remove the meat from the oven and put in a large casserole or saucepan. Cover with the stock or water and jus, and add the bouquet garni.
  3. In a wide heavy-based casserole dish, heat olive oil and gently cook the vegetables until they are evenly coloured and the onion is translucent. Deglaze with sherry and continue to cook until the volume has reduced by half. Combine the reduction with bones, bring to the boil and simmer for 6 hours, uncovered, skimming frequently. Remove from the heat and allow to cool, then strain into a suitable container. Refrigerate for up to 1 week, or freeze for up to 1 month. Use as a base for pork sauces and gravies.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again