Pork Mince Scotch Broth
A hearty twist on the traditional Scottish classic, this Pork Mince Scotch Broth blends the rustic warmth of barley and vegetables with the savory richness of seasoned ground pork. Inspired by the comforting soups of the Highlands, this version modernizes the recipe with the bold umami punch of browned pork mince, balanced by root vegetables and delicate herbs. It’s the perfect dish to warm your home during chilly months, offering both nourishment and nostalgia in every spoonful.
Equipment
Large heavy-bottomed pot or Dutch oven
Wooden spoon
Sharp chef's knife
Cutting Board
Measuring cups and spoons
Ingredients
Main Ingredients
1 ½ pounds ground pork - Look for well-marbled pork for more flavor- 1 cup pearl barley - Soaked for 2 hours in cold water
1 large yellow onion - diced
2 cloves garlic - minced
2 medium carrots - chopped small
2 stalks celery - sliced thinly- 1 medium parsnip - diced
1 teaspoon dried thyme
1 teaspoon dried rosemary- 8 cups low-sodium chicken stock
1 tablespoon olive oil - Extra virgin preferred
Instructions
- Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat (about 375°F/190°C). When shimmering, add the ground pork and cook until well-browned and caramelized, about 8–10 minutes. Break up the meat with a wooden spoon as it browns.
- Add the diced onion and cook for 3–4 minutes, until translucent, stirring occasionally to prevent burning. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Tip in the carrots, celery, and parsnip. Season lightly with salt and pepper. Sauté for 5 minutes until the vegetables begin to soften and release their aromas.
- Drain the soaked barley and add it to the pot, followed by the thyme and rosemary. Stir to combine all ingredients evenly with the pork.
- Pour in the chicken stock and bring to a gentle boil over medium-high heat. Reduce the heat to low (approx 160°F/71°C), cover partially, and simmer for 60–75 minutes, until the barley is tender and the broth has thickened slightly.
- Adjust seasoning with more salt and cracked black pepper to taste. Remove from heat and let sit for 5 minutes before serving to allow flavors to meld.
Notes
- You can substitute ground turkey or beef instead of pork if you prefer.
- For a lighter version, reduce barley to 3/4 cup and increase vegetables.
- Sauté pork in batches to develop better browning and depth of flavor.
Nutrition
Calories: 526kcalCarbohydrates: 39gProtein: 30gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 82mgSodium: 179mgPotassium: 894mgFiber: 8gSugar: 4gVitamin A: 3421IUVitamin C: 9mgCalcium: 65mgIron: 3mg
How did this recipe turn out for you?We're eager to hear your thoughts!
