Pork and beef are two of the most commonly consumed meats worldwide. They each have their own unique flavors that complement different ingredients and cooking methods. A question that often comes up is whether pork goes well with beef broth. Let’s take a closer look at the flavors of pork and beef broth and how they can work together.
The flavor of pork
Pork has a mild, slightly sweet flavor compared to beef. The actual flavor can vary depending on the cut, with loin cuts like pork chops being more mild, and shoulder cuts like pork butt having more fat and flavor. Some of the most common flavor notes in pork include:
- Mildly sweet
- Tender
- Delicate
- Slightly nutty
- Savory umami
When cooked correctly, pork should be succulent and juicy. The mildness of pork is why it pairs well with so many different seasonings and ingredients. Common seasonings and flavor pairings for pork include garlic, sage, thyme, rosemary, brown sugar, honey, mustard, vinegar, soy sauce, sesame oil, ginger, chili powder, and bbq sauce.
The flavor of beef broth
Beef broth is made by simmering beef bones, meat, and vegetables in water for an extended period of time. This extracts the rich, meaty flavors and collagen from the beef, resulting in a savory, umami-rich broth.
The specific flavor of beef broth can vary based on the cut of beef used, whether additional meat is simmered in the broth, and the cooking time. However, in general, these are some of the most common flavor notes:
- Deep, savory umami flavor
- Slight minerality from the bones
- Rich mouthfeel
- Slight sweetness from cooked onions or carrots
- Peppery notes if black peppercorns are simmered
- Herbaceousness if herbs like thyme or rosemary are added
A properly made beef broth is highly savory and delicious on its own. It also makes an excellent cooking liquid for braises, stews, soups, and sauces.
Pairing pork with beef broth
So how do the mild sweetness of pork and deep savoriness of beef broth work together? Quite well, actually! The flavors balance each other out beautifully.
The savory umami flavor of the beef broth enhances the tender, delicate flavors of the pork. Likewise, the mildness of the pork prevents the beef broth from becoming overly salty or one-note. Here are a few examples of dishes where pork and beef broth pair exceptionally:
- Pork pot roast – Pork shoulder braised for hours in beef broth becomes fall-off-the-bone tender with a great depth of flavor.
- Pork ramen – Thinly sliced pork belly or pork shoulder adds meaty contrast to the rich beef bone broth.
- Pork and cabbage soup – Hearty pork sausage and bacon simmered in beef broth with cabbage and potatoes.
- Pork casserole – Tender chunks of pork stewed with vegetables in a savory beef broth gravy.
- Pork stir fry – Strips of marinated pork are flavorful and tasty when stir-fried with beef broth and vegetables.
As you can see, beef broth adds a wonderful savory depth and intensity to mild, tender pork. The pork absorbs the broth’s flavorsome richness.
What about using pork broth?
Pork broth made from pork bones or meat also pairs very well with pork. It provides a milder backdrop that lets the pork’s flavors shine. Pork broth works great for simmering pork dumplings, wontons, or egg noodles. You can also braise or blanch vegetables in pork broth to absorb its delicate flavor.
However, pork broth does not have the same rich body and intense savory umami flavor of beef broth. So if you want to add more punch to a pork dish, beef broth is a better choice. It gives a satisfying meaty flavor.
Tips for cooking pork in beef broth
Here are some tips for successfully cooking pork in beef broth:
- Choose fatty, well-marbled cuts of pork for the most flavor and moisture after simmering in broth. Shoulder cuts like Boston butt or pork belly work great.
- Brown the pork first before simmering to enhance flavor. The Maillard reaction will give a nice sear.
- Skim excess fat from the broth’s surface while simmering to prevent greasiness.
- Add aromatics like garlic, onions, carrots, celery, and herbs to the broth. They will impart complexity.
- Let the pork simmer long enough to become very tender. The collagen in the beef broth helps break down the pork.
- Reduce the broth to concentrate flavors after cooking if desired.
- Adjust seasoning with salt, pepper, soy sauce, fish sauce, vinegar, etc. Pork can take strong, salty flavors.
What cuts of pork work best?
The cut of pork you choose can make a big difference in terms of flavor and texture when simmered in beef broth. Here are some of the best cuts to use:
| Cut | Characteristics |
|---|---|
| Pork shoulder / Boston butt | Well-marbled with fat and connective tissue. Stays juicy when braised. Shreds easily. |
| Pork belly | Very fatty and flavorful. Melts in your mouth tender after long cooking. |
| Pork ribs | Tons of fat, collagen, and flavor. Fall off the bone tender when braised. |
| Pork loin / chops | Leaner, but still absorbs broth flavor well. Don’t braise too long or they dry out. |
| Pork sirloin | Also quite lean, but becomes tender with moist braising. Goes great in soups. |
Cuts like pork shoulder and belly are ideal choices for braises, stews, soups, and brothy noodle dishes. Their fat and collagen break down to give unbelievable tenderness and moistness when simmered for hours.
Flavorful additions and seasonings
When braising pork in beef broth, consider adding complementary ingredients to bump up flavors. Here are some excellent options:
- Onions – Caramelized onions add sweetness.
- Garlic – Essential for its aromatic punch.
- Ginger – Brightens up the flavor and cuts richness.
- Chili peppers – Jalapeños, serranos, or crushed red pepper flakes for heat.
- Soy sauce – Adds salty umami and fermented complexity.
- Fish sauce – Similar to soy sauce but gives an extra meaty depth.
- Vinegar – Rice vinegar, cider vinegar, etc. Help balance and sharpen flavors.
- Herbs – Thyme, rosemary, cilantro all work wonderfully.
- Spices – Cumin, coriander, cinnamon, star anise, etc. Can add warmth.
Don’t be afraid to get creative with your seasonings! Consider making a chili garlic paste or spice rub to really infuse the pork with flavor before braising.
Example recipe: Pork adobo braised in beef broth
Here is a recipe for a Filipino-inspired pork adobo braised in a savory beef broth. It’s a perfect example of how pork and beef broth complement each other deliciously.
Ingredients:
- 2 lbs pork shoulder, cut into 1-inch chunks
- 1 cup beef broth
- 1⁄4 cup soy sauce
- 6 garlic cloves, minced
- 2 bay leaves
- 1 tbsp whole black peppercorns
- 1⁄4 cup vinegar
- 2 tbsp vegetable oil
- Salt to taste
- Jasmine rice, for serving
Instructions:
- Heat the oil in a large pot over medium-high heat. Season the pork with salt. Working in batches, add the pork and brown on all sides, 5-7 minutes per batch.
- Return all the pork to the pot. Add the beef broth, soy sauce, garlic, bay leaves, and peppercorns. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 1⁄2 hours. The pork should be very tender.
- Uncover and increase heat to medium-high. Add the vinegar and let simmer 5 minutes to thicken the sauce.
- Serve the pork adobo over steamed jasmine rice. Enjoy!
Conclusion
Pork and beef broth are an exceptional flavor pairing. The savory richness of beef broth perfectly balances and enhances the mild sweetness of pork. Slow braising cuts like pork shoulder or ribs results in incredibly tender, fall-apart texture with marvelous depth of flavor absorbed from the broth.
Just remember to choose fatty, well-marbled cuts of pork and simmer them low and slow. Adding aromatics and seasonings like garlic, chili, soy sauce, or vinegar also livens things up. With the right technique, pork braised in beef broth makes for comforting, satisfying dishes the whole family will love.