Salted Pork and Mushroom Broth with Ginger and Buckwheat
Recipe for salted pork and mushroom broth with ginger and buckwheat by David Moyle from Franklin restaurant in Hobart, Tasmania.
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Ingredients
- 500 gm pork rib bones
- 25 gm sea salt
- 1 head garlic, halved crossways
- 750 gm chicken bones
- 50 gm dried mushrooms, such as porcini (David Moyle uses slippery jacks)
- 2 tbsp soy sauce
- ½ cinnamon quill
- Small pinch of ground ginger
- 200 gm (1 cup) buckwheat
- 2 tbsp very finely shredded young ginger (must be very tender)
- To serve: garlic chive flowers
- Garlic oil
- 1 head garlic, cloves crushed with a mortar and pestle
- 200 ml grapeseed oil
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