Low Fat Pork Bone Broth
Crafted to be both nourishing and guilt-free, this Low Fat Pork Bone Broth is a heartwarming staple perfect for health-conscious food lovers. Featuring roasted pork bones combined with fresh vegetables like carrots, celery, and onion, this recipe delivers a rich depth of flavor without excess fat thanks to careful skimming and refrigeration techniques. Infused with aromatic bay leaf, parsley, garlic, and a touch of apple cider vinegar, each sip bursts with wholesome goodness while highlighting its natural collagen-rich benefits. Ideal for sipping on its own or as a flavorful base for soups and stews, this low-fat pork bone broth is easy to make and perfect for meal prep, storing beautifully in the fridge or freezer for future culinary inspiration.
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Recipe Information
Ingredients
- 3 pounds pork bones
- 12 cups water
- 2 medium carrots
- 2 celery stalks
- 1 large onion
- 4 garlic cloves
- 1 bay leaf
- 2 tablespoons apple cider vinegar
- 1 teaspoon whole black peppercorns
- 1 small bunch parsley
- 1 teaspoon salt
Instructions
Preheat your oven to 400°F (200°C). Place the pork bones on a baking sheet in a single layer.
Roast the bones in the preheated oven for 30 minutes, turning them halfway through to ensure even browning.
While the bones are roasting, peel and roughly chop the carrots and onion. Chop the celery stalks and peel the garlic cloves.
Once the bones are done roasting, transfer them to a large stockpot. Add the chopped vegetables, bay leaf, apple cider vinegar, and whole black peppercorns to the pot.
Pour the water over the ingredients in the pot, ensuring that they are fully submerged. If needed, you can add a little more water.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let the broth simmer uncovered for 5-6 hours.
Skim off any foam or fat that rises to the top of the pot during cooking to keep the broth clear and low in fat.
In the last hour of cooking, add the small bunch of parsley to the pot for added flavor.
After 5-6 hours, remove the pot from heat and allow the broth to cool slightly. Strain the broth through a fine-mesh sieve or cheesecloth into another pot or large bowl, discarding the solids.
Season the strained broth with salt, adjusting to taste.
Refrigerate the broth until well chilled, then remove any solidified fat from the surface to ensure it remains low-fat.
Store the broth in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
3133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.3 g | 272% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 3595 mg | 156% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 17.8 g | ||
| Protein | 259.0 g | 518% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 675 mg | 52% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 5047 mg | 107% | |
*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.
