Pork Bone Miso Broth with Kaiserfleisch

Photo: Matt Houston Photography

Photo: Matt Houston Photography

This dish is a great way to use an often underutilised part of the animal - the bones! This dish is warming, healthy and most importantly delicious. You will need a good 8-10 hours to prepare this dish, but can be cooked over night in a slow cooker. Serves 4


Pork bones                                           3kg

Carrot                                                  2

Onion                                                  2

Celery                                                 1 stick

Kombu                                                 25g

White Miso                                         150g

Dried shiitakes                                     40g

Ginger                                                50g

Light soy sauce                                   To taste

Kaiserfleisch                                       200g

Bok Choy                                           2

Wombok cabbage                            1/2 cabbage

Chilli                                                  2

Spring onion                                      2


1. Roast of the bones in a hot oven (200C) until golden brown. Place in stock pot or slow cooker and gently simmer for 6 - 8 hours. Keep the stock and discard the bones.

2. Char grill the carrot and onion until very dark (almost burnt). Combine the stock, carrot, onion, celery, kombu, miso, shiitakes and ginger in a large pot and gently simmer for 1-2 hours. 

3. Strain out ingredients and add light soy sauce to broth to get your desired seasoning. 

4. Cook the Kaiserfleisch in a frying pan until golden brown and combine with Bok Choy, Wombok, carrot, spring onion and chilli in a serving bowl. Cover with hot broth and wait 2mins for the vegetables to gently cook. Eat immediately.