“I generally like to incorporate a broth into most meals,” says David Moyle. “This one is hearty and earthy, but not cloying or too rich. To get the best result from this broth, use slippery jacks; they have a fantastic pungency that is amplified when dried.” Start this recipe a day ahead to salt the pork bones.
Ingredients
Garlic oil
Method
Main
1.Place pork rib bones in a large bowl, sprinkle with sea salt and toss to coat, then cover and refrigerate overnight. Preheat oven to 190C. Rinse pork bones, spread in a large roasting pan in a single layer, add garlic and roast until browned (20-25 minutes). Transfer to a large saucepan, add chicken bones and 2.5 litres cold water, bring to the boil over high heat and skim off any impurities that rise to the surface. Reduce heat to medium-low, add mushrooms, soy sauce cinnamon and ground ginger and gently simmer uncovered until well flavoured (1¼-1½ hours). Strain and adjust seasoning with extra soy sauce if required, bearing in mind that the broth will have other flavours added when serving. This broth can be refrigerated for up to a week or frozen for up to a month.
2.Meanwhile, for garlic oil, cook garlic, oil and a pinch of salt in a saucepan over medium-high heat, stirring continuously, until beginning to turn golden brown (2-3 minutes). Remove from heat and cool. Garlic oil will keep refrigerated in a sterile container for up to 2 weeks.
3.Combine buckwheat and enough cold water to cover generously in a saucepan, bring to the boil and cook until just tender (8-10 minutes). Drain, rinse under running water, drain and set aside.
4.To serve, bring broth to the boil. Spoon a little buckwheat into each serving bowl, add ginger, then drizzle with a little garlic oil, pour in broth, scatter with garlic chive flowers and serve hot.
Drink Suggestion: Something flinty or oxidative such as Sherry or 2012 Domaine Mosse chenin blanc.
Notes
