Keto Pork Bone Broth
Savor the nourishing delights of this Keto Pork Bone Broth, a slow-simmered elixir brimming with rich flavor and essential nutrients. Perfect for those adhering to a ketogenic lifestyle, this recipe combines roasted pork bones, fresh vegetables, and aromatic spices for a wholesome, low-carb powerhouse. The addition of apple cider vinegar ensures maximum mineral extraction, while a 10-12 hour simmer enhances the deep, savory taste and gelatin-rich texture. Not only is this comforting broth packed with collagen and protein, but it also serves as an excellent base for keto-friendly soups and stews or a satisfying beverage on its own. With simple, wholesome ingredients and a bit of patience, this recipe yields a versatile and health-boosting staple that can be made ahead and stored for convenience.
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Recipe Information
Ingredients
- 2 pounds pork bones
- 2 tablespoons apple cider vinegar
- 2 medium carrots
- 2 medium celery stalks
- 1 large onion
- 3 garlic cloves
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon sea salt
- 10 cups water
Instructions
Preheat your oven to 400°F (200°C). Place the pork bones on a baking sheet and roast for 30-45 minutes until they are browned, turning halfway through for even browning.
While the bones are roasting, roughly chop the carrots, celery, and onion. Peel the garlic cloves.
Once the bones are roasted, transfer them to a large stockpot. Add the apple cider vinegar and cover with cold water, ensuring the water level is about 1-2 inches above the bones. Allow it to sit for 30 minutes to help extract minerals from the bones.
Add the chopped vegetables, garlic, bay leaves, black peppercorns, and sea salt to the pot.
Bring the mixture to a boil over high heat, then immediately reduce the heat to a simmer. Skim off any foam or impurities that rise to the surface during the first hour of simmering.
Cover the pot partially with a lid and let it simmer gently for 10-12 hours. The longer you simmer, the richer and more flavorful the broth will be. Check occasionally, adding more water if necessary to keep the bones covered.
After simmering, strain the broth through a fine-mesh strainer into a large bowl. Discard the solids. For a clearer broth, you can strain it again through a cheesecloth.
Taste and adjust seasoning with more salt if needed.
Allow the broth to cool, then refrigerate. A layer of fat may solidify on the top; you can remove this before reheating or store it with the broth for added flavor.
Serve the broth warm, or use it as a base for other soups or stews. The broth will keep in the refrigerator for up to 5 days or can be frozen for up to 3 months.
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3197 mg | 139% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 17.3 g | ||
| Protein | 173.2 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3513 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
