Low Sodium Pork Bone Broth
Craft a deeply flavorful and nourishing base with this Low Sodium Pork Bone Broth recipe, perfect for soups, stews, or sipping on its own. Roasted pork bones lend a rich, robust depth of taste, complemented by aromatic vegetables like carrots, celery, onion, and garlic, and infused with subtle herbal notes from bay leaves and fresh parsley. Apple cider vinegar enhances the broth by drawing essential minerals out of the bones, creating a highly nutritious yet low-sodium option. Simmered gently for eight hours, this hearty broth develops a velvety texture and complex flavors without added salt — ideal for health-conscious cooking. Easy to make in large batches, it stores wonderfully for a week or can be frozen for future culinary use.
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Recipe Information
Ingredients
- 2 pounds Pork bones
- 2 large Carrots
- 2 Celery stalks
- 1 large Onion
- 5 Garlic cloves
- 2 Bay leaves
- 1 teaspoon Black peppercorns
- 2 tablespoons Apple cider vinegar
- 12 cups Water
- 1 bunch Fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Place the pork bones on a baking sheet and roast them in the preheated oven for 30-35 minutes to enhance flavor, turning once halfway through.
While the bones are roasting, chop the carrots, celery, and onion into large chunks. Peel the garlic cloves and crush them lightly with the side of a knife.
Transfer the roasted bones to a large stockpot. Add the chopped vegetables and garlic, along with the bay leaves and peppercorns.
Pour around 12 cups of water into the pot or enough to cover the bones and vegetables by about two inches.
Add the apple cider vinegar, which helps to extract minerals from the bones, enhancing the nutritional profile of your broth.
Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low.
Simmer the broth gently, uncovered, for approximately 8 hours. During the cooking time, occasionally skim off any foam or impurities that rise to the surface.
About 30 minutes before the end of the cooking time, add the fresh parsley for a touch of brightness.
After the broth has simmered fully, allow it to cool slightly. Strain the broth through a fine mesh strainer into a large bowl or another pot, discarding the solids.
Transfer the strained broth to containers. Let it cool completely before storing in the refrigerator for up to a week, or freeze for longer storage.
Before using, you may want to remove the solidified fat from the surface if desired for a leaner broth.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 18.5 g | ||
| Protein | 175.5 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 607 mg | 47% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4073 mg | 87% | |
*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.
