Pork Bone Broth
Indulge in the deep, comforting flavors of homemade Pork Bone Broth, a nutrient-packed elixir perfect for sipping on its own or elevating your favorite recipes. Crafted by simmering roasted pork bones with aromatic vegetables like onions, celery, and carrots, this broth is enriched with garlic, bay leaves, and a touch of apple cider vinegar to extract all the wholesome goodness from the bones. With a slow-cooking process of 10-12 hours, the result is a rich, golden broth loaded with collagen and minerals, ideal for gut health and immunity. Serve it warm, use it as a base for soups and stews, or freeze it for future meals—this versatile broth is as nourishing as it is flavorful.
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Recipe Information
Ingredients
- 2 pounds pork bones
- 1 large onion
- 2 medium carrots
- 2 celery stalks
- 5 garlic cloves
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 12 cups water
- 1 bunch parsley
Instructions
Rinse pork bones under cold water to remove any blood or impurities. Pat them dry with a paper towel.
Place a large stockpot or Dutch oven over medium-high heat. Add the pork bones and roast for about 10 minutes, turning occasionally, until the bones are nicely browned. This step enhances the flavor of the broth.
While the bones are roasting, peel and quarter the onion. Wash and roughly chop the carrots and celery.
After the bones are browned, add the prepared onion, carrots, celery, and garlic cloves (slightly crushed) to the pot.
Add the bay leaves, whole black peppercorns, and salt. Pour in the apple cider vinegar and cover everything with 12 cups of cold water.
Bring the pot to a boil over high heat. Once it starts boiling, reduce the heat to low and let it simmer gently. Use a spoon to skim off any foam or impurities that rise to the top in the first hour of simmering.
Allow the broth to simmer uncovered for 10-12 hours. Add water if necessary to keep the bones immersed.
In the last hour of cooking, add the parsley to enhance the flavor.
After 10-12 hours, remove the pot from the heat. Carefully strain the broth through a fine-mesh sieve or cheesecloth into a large container to remove the solids.
Discard the solids and let the broth cool to room temperature, then transfer to the refrigerator to chill completely. This allows the fat to solidify on top.
Once chilled, use a spoon to scrape off the solidified fat if desired. Reheat the broth when ready to serve or use in recipes.
Store the broth in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
2176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3279 mg | 143% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 17.8 g | ||
| Protein | 175.8 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 615 mg | 47% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3902 mg | 83% | |
*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.
