This flavorful Pork Broth will take your soup or stew to the next level.
Of all the ingredients that make up a delicious bowl of soup or hearty stew, broth is sometimes overlooked. However, a rich-flavored broth can sometimes make or break a dish. I learned this when I decided to make my own ramen at home. I thought it would save time to buy a box of broth from the grocery store, but I was left with an overly salty, unpleasant dinner. Broth is the base of many recipes for good reason, as it serves as an important foundation. Not only does it add extra flavor, but it can add plenty of nutrients to your meal.
Keep in mind that pork broth isn’t necessarily going to create an overwhelming pork flavor. This was important to me because I generally tend to use chicken or beef broth since they have a more subtle flavor profile. Once I got over that idea, I realized that the flavor of pork broth itself is delicious. Since you’re also adding vegetables, garlic, and peppercorn, you’re transforming these ingredients into a versatile broth.
Is This Pork Broth Healthy?
While store-bought pork broth can be filled with sodium, you’ll be able to avoid this by making your own version. This recipe only calls for a teaspoon of salt, and it can easily be swapped with a salt substitute. Pork bones are rich in calcium, magnesium and phosphorus. Also, collagen is released into the broth when pork bones are cooked. This recipe calls for many other healthy ingredients, like onions, carrots, celery and garlic. Onions, celery and garlic, for example, are rich in antioxidants, while carrots are a great source of vitamin A.
More Bones, Please
When you’re cooking pork broth, you’ll want a wide range of meaty bones. Pork bones from the ribs, knuckles, neck, hips, and legs all have different qualities, so using a combination of these bones can lead to a richer broth. Neck bones, in particular, tend to have a little more meat, making them a great addition to any broth. I make sure to add in pork knuckle bones, since they’re an especially good source of collagen that helps add even more nutrients to the broth.
How Do I Store Leftovers?
Leftover pork broth can be refrigerated in an airtight container or jar for up to 1 week. One of my favorite weekend activities is making a lot of pork broth and freezing it. This way, it will last up to 6 months, and I can thaw it when I’m ready to use it. Just remember, you’ll want to leave room in the container if you freeze pork broth because it will expand when it freezes.
Serving Suggestions
Homemade pork broth can be used in any soup or stew that calls for pork broth, although it can also be a substitute for chicken broth or beef broth, like in this recipe for Coconut Curry Soup. Stews are one of my favorite meals to incorporate homemade pork broth, as the broth really brings out the flavors in the other ingredients, especially in Crock-Pot Beef Stew.
That’s not to say that pork broth is only for soups and stews. In fact, I think the best use for pork broth is in noodle dishes, like these Honey Garlic Instant-Pot Noodles or Mongolian Beef Noodles. And of course, don’t forget Chicken Ramen!
Ingredients
- 4 pounds pork bones
- 1 large onion quartered
- 2 large carrots chopped
- 3 stalks celery chopped
- 1 head garlic halved
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 10 cups water
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
Instructions
- Preheat your oven to 400°F. Place pork bones on a baking sheet and roast for 30 minutes to enhance flavor.
- Transfer the roasted bones to a large stockpot. Add the onion, carrots, celery, garlic, bay leaves, apple cider vinegar, water, salt, and peppercorns.
- Bring to a boil, then reduce heat to a simmer. Skim any foam that rises to the top. Cover and simmer for 4 hours, occasionally skimming as needed.
- Strain the broth through a fine mesh strainer to remove solids.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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