In the aisles of your grocery store, you probably don’t come across pig broth very often. Pork broth is a delicious alternative to the chicken or beef stock that is typically called for in cooking that is done in the traditional European method.
Some Asian foods, such as soups, stews, and stir-fries, might benefit from the distinctive flavor of pork broth, which can also be used as a base for these meals. You can keep a homemade pot of pig broth in the refrigerator for about a week (or you can freeze it for a longer period of time), and it can add flavor to rice or veggies that have been sautéed. It can even be used to braise a larger cut of pork. Are you looking for recipes for bone broth? No need to look any further! You won’t have any problems using Bone Broth.
If you’re looking to take your cooking skills to the next level, adding pig broth to your arsenal of standard ingredients is a surefire way to do it. This is true regardless of how experienced a cook you are. To help you get started, we’ll walk you through some fundamentals of broth, some criteria for greater broth, and a straightforward recipe.
Pork Bone Broth (Stove Top or Pressure Cooker)
Everything you need to make rich, highly flavored pork bone broth at home, either by using raw pig bones from the butcher on the stovetop or in an instant pot, or by reusing leftover pork bones for a more straightforward pork bone broth recipe.
Take into consideration that the Instant Pot has a capacity limit for the quantity of broth it can prepare. If you plan to prepare the dish using the stovetop method, you might want to consider doubling the recipe to get the most pork bone broth possible.
Because the stovetop method takes such a long time to cook, you might want to try preparing and roasting the bones the day before, and then beginning the process of making the broth first thing the following morning.
- 3 pounds of raw pork bones
- 2 tablespoons apple cider vinegar
- 1 medium leek, roots trimmed, halved, and thoroughly cleaned
- 1 large yellow onion, trimmed, peeled, and quartered
- 2 celery ribs
- 20 peppercorns
- 4 cloves garlic, peeled
- 1/2 teaspoon sea salt
- 1 to 2- inch section of ginger, sliced
- Turn the temperature in the oven up to 400 ° F.
- Put the bones into a very big stockpot. Pour ice water over the bones until they are submerged by at least an inch. Bring to a boil, then reduce the heat to maintain a quick simmer, and continue cooking for a total of twenty minutes. While the bones are cooking, remove any brown foam that rises to the surface of the pot using a sieve with a fine mesh or a slotted spoon.
- After shaking off any excess water, remove the bones from the boiling hot water and arrange them in one or two baking sheets with rims. Roast for thirty minutes, or until the bones have a rich brown color and an intense aroma.
- Place roasted pork bones in the stockpot you used to blanch the veggies in order to produce pork bone broth using the stovetop.
- Include chopped onions, celery, and leeks, as well as garlic, ginger, and peppercorns in the dish.
- After bringing 6 quarts of cold water to a boil, skim any froth that rises to the surface and add it to the pot.
- Reduce the heat to maintain a moderate simmer (medium-low), and place the lid on the pot in a slightly crooked position. Maintain a simmer for 10–18 hours while stirring and skimming the surface of the liquid approximately every hour. While the broth is cooking, reduce the heat to a low setting and add water as necessary. It is not advisable to abandon the soup for an extended period of time while it is cooking.
- Near the conclusion of the cooking time, sprinkle in some coarse sea salt; you just need a pinch to bring out the natural flavor. At Bone Broth, we have a comprehensive collection of the very best bone broth recipes.
- When using an electric pressure cooker to prepare the broth, place roasted bones and the remaining ingredients for the broth into the inner pot of the pressure cooker. Pour in three quarts of ice-cold water (no more than two-thirds of the way up the pot). Put the cover back on and make sure the vent is set to sealing. Cook for a total of 5 hours under high pressure. Manually let the broth release for a period of thirty minutes.
- The liquid should be strained (I typically use a colander and then a fine-mesh sieve). If you want more consistency, strain the mixture once more through a cheesecloth-lined fine-mesh sieve.
- After carefully placing the quart jars with the soup in the refrigerator, pour the broth into the jars. It is essential to rapidly cool cooked broth, so if you plan on storing it in a large stockpot, you should think about putting it in an ice bath before you do anything else to bring down the temp as quickly as possible.
- In order to freeze the broth, fill wide-mouth quart jars with broth just up to the curve in the glass (leaving a headspace of approximately 2 inches). After allowing the broth to sit in the refrigerator overnight to chill, label the jars, and then freeze it for up to six months.
Leftover Pork Bone Broth
The pig bones that have been cooked and are left over from pork roasts and braises can be used in this recipe. The leftover bones can be stored in a bag that has been labeled and placed in the freezer for up to six months in between sessions of preparing the broth.
- 2 pounds of cooked pork bones
- 2 tablespoons olive oil
- ½ teaspoon of sea salt
- 2 tablespoons apple cider vinegar
- 4 cloves garlic, peeled
- 2 yellow onions, quartered
- 2 celery ribs, cut into 4-inch segments
- 20 peppercorns
- Olive oil should be heated in a big stockpot and then used to cook onions, celery, and garlic over medium heat. After five minutes, when the vegetables have become more tender, add the ribs and fill the saucepan with five quarts of cold water. After adding the peppercorns and bay leaves, bring the mixture to a boil. Using a strainer with a fine mesh or a slotted spoon, skim any brown froth that rises to the top of the mixture. Adjust the heat to low or medium-low so that the soup just barely begins to simmer. On top of the stockpot, place a cover that is tilted to the side slightly. Cook for six to eight hours, stirring and skimming the surface of the liquid every hour or so. Just a little of sea salt, added when there is approximately an hour remaining of the cooking time, will bring out the full flavor of the dish. Bone Broth in Melbourne offers a diverse selection of the city’s greatest bone broth dishes.
- After you have tasted the soup and determined that it has reached its full potential, strain it using a strainer made of mesh. If you intend to freeze the broth, pour it into clean quart jars, leaving a headspace of at least 2 inches all the way to the top. Immediately place jars in the refrigerator, and after allowing them to cool completely there over the course of one night, label and then freeze the contents. If you put the frozen broth all the way at the back of your freezer, it will stay good for a full year.
Pork Bone Broth
- 20 cups water
- 2 pounds pork hocks
- 2 pounds of pork hooves
- 2 pounds pork necks
- 2 small onions (peeled and chopped)
- 2 tablespoons apple cider vinegar
- 1 medium carrot (chopped)
- 4 sprigs of fresh thyme
- 1 stalk celery (chopped)
- 2 whole bay leaf
- 1 teaspoon black peppercorn (omit for AIP)
- Turn the oven temperature up to 350 degrees F.
- A single layer of pork hocks and necks should be created on a baking sheet. Roast for about 40 minutes, or until the meat is golden brown.
- Mix the hocks, necks, and hooves together and place them in a large stockpot or slow cooker. After covering with water and bringing to a boil over medium flame, reduce the heat to medium. Cover and cook. If you are utilizing a slow cooker, the temperature should be set to high. As soon as the soup starts to boil, turn the temperature down on the slow cooker. Remove and discard the fat and scum that has risen to the surface of the liquid. It takes the scum and other contaminants in the water roughly an hour, on average, to climb to the surface.
- After adding the remaining ingredients, keep the soup simmering for 15 to 20 hours, topping down the pot with water as needed to ensure that the bones remain covered. This step is essential for the production of gelatinous bone broth. If you are using a stockpot, make sure to check the amount of water in it frequently. We have unfortunately burned more than our fair share of batches, thus we strongly suggest utilizing alarms to minimize burning your precious broth.
- Ladle or carefully filter the liquid through the sieve into a container using a fine-mesh strainer. Ice water should be added to your sink. Put the box of broth in the ice bath, and let it cool for approximately one hour there. You can use the broth immediately, cover it and store it in the refrigerator for up to one week, or you can freeze it for up to one year.
Pork Broth Recipe
- Large pot (ideally 2-3 gallons)
- Mason jars or airtight containers for storage
- Mesh strainer
- Filtered water, filled 2-3 inches from the top of the pot
- 2 pounds of pork bones (ideally feet, neck, and/or rib bones)
- 1 head garlic, smashed to release flavor (no need to peel)
- 1 yellow onion, coarsely chopped
- 4 ribs celery, coarsely chopped
- 2 teaspoons sea salt
- 3 tablespoons apple cider vinegar
Optional ingredients for a Thai flavour:
- 1 fresh stalk lemongrass, outer layer removed and coarsely chopped
- 4 scallions, chopped (instead of the yellow onion)
- 1 large daikon radish, chopped
- 2 inches fresh ginger, chopped
- After being washed, the pork rib bones should be added to the saucepan.
- First, add some apple cider vinegar, then fill the rest of the container with cold water.
- Before putting on the heat, let the mixture settle for at least half an hour.
- After adding the other ingredients, increase the heat on the burner to high for the remaining 20 minutes.
- After the liquid has reached a rolling boil, reduce the heat to a simmer.
- Allow the mixture to simmer with the lid on for six to twenty-four hours, skimming the surface of the liquid with the mesh strainer several times during the cooking process to eliminate any foam or scum that rises to the surface.
- After the cooking process is complete, pour the broth into jars or other storage containers. Before storing it in the refrigerator or freezer for later use, the broth should be allowed to reach room temperature first.
Pork Bone Broth
The broth can be cooked in a dutch oven with a capacity of 5 and a quarter quarts; this yields between 12 and 14 servings of one cup each.
- 20 cups of water
- 5 pounds pastured raised pork bones
- 3 cloves garlic, smashed and paper left on
- 1 yellow onion, paper left on, cut in half
- drizzle olive oil
- Put the bones in the dutch oven, then cover them with ice water. Put the pot on the stove, and turn the heat up to high. Bring the temperature down to a simmer. During the first hour, I will skim off any froth that is on the surface of the mixture at regular 15-minute intervals. In the previous photo, you can see that I did not have any foam until the very last 15 minutes.
- The bones should be drained into a colander.
- Turn the temperature in the oven up to 250.
- The bones should be placed inside the Dutch oven. Olive oil should be drizzled over the dish.
- Place in the oven and cook for a total of three hours. Once every hour, I take a wooden spoon and move the bones around in different positions.
- Take the dish out of the oven and transfer it to a stovetop set at a medium temperature. Add the water, onion, and garlic. Bring the liquid to a boil.
- Cook for a total of five hours with the heat down to a very low simmer. I give it a shake every hour. If there is a drop of more than one inch in the water level, I will replenish the water in the pot. After the five hours have passed, I switch off the heat and let the mix gradually become cooler. The next day, I remove it from the refrigerator and serve it.
- The following morning, as I am preparing my coffee, I take the pot out of the refrigerator and allow it to sit at room temperature for one hour. After that, I remove any fat that has congealed on the surface of the mixture before slowly rewarming it over very low heat. I continue to cook for the entirety of the day, which is approximately seven hours. After that, I give it some time to calm off before beginning the process again the next day.
- After I finished simmering on the third day, I allowed the broth to cool to room temperature before putting it in the refrigerator to keep it cold. The following day, I remove any excess fat, bring it back up to temperature, and then filter it using a colander lined with cheesecloth into a large dish or pot. After that, I put it back into the dutch oven and warm it up on low.
- After removing from the heat, pour the mixture into glass jars that are safe for the freezer. The Weck Tulip jars with four cups are my preferred option to use. Because the mixture will expand when it is frozen, I only fill it up to the top of the Weck logo, which is approximately 6 1/2 ladles. It’s possible that the amounts won’t fit into the jars you have without some tinkering on your part. Wait until it reaches room temperature before sealing it and putting it in the freezer.
Pork Bones Soup
- 4 cups of water
- 2 pieces of pork bone
- 1 green onion
- 4 slice ginger
- To eliminate any contaminants from the bones, first, boil them in cold water.
- Take the bones out of the pork and wash them in the cold water from the sink.
- Place the water and the pork bones in the pot. Pour enough water over the pork bones to cover them.
- Mix in the ginger, then add the green onion. Simmer for approximately 30 to 45 minutes, or until the meat is tender. Twenty minutes before the end of the cooking time, stir in the veggies of your choice. Add salt to taste.
- Carrot, winter melon, asparagus, mushroom, daikon, cabbage, tofu, corn, and seaweed are some examples of veggies that go well with pork bone soup.
- If you have an Instant Pot or pressure cooker, you can speed up the procedure by using that appliance. For approximately twenty minutes, select the soup button on the Instant Pot (Depending on the volume, time may need to be adjusted).
Thai Pork Broth
Even though the Thai Hot and Sour Shrimp Soup taste great when it’s cooked with just water, the usual way to make it is with pork broth, which also gives it a more robust flavor. The broth that is produced by this recipe is more than what is required for the soup, but it stores quite well. You can use it to season stir-fries and dishes in which fish or vegetables have been steamed.
- 5 lb. pork neck bones or spare ribs
- 1 head garlic, whole and unpeeled
- 3 leafy celery ribs
- 6 oz. daikon radish, cut crosswise into 1-inch slices (about 4 slices)
- 1 oz. fresh ginger, unpeeled
- 1 stalk lemongrass, outer layer removed, halved lengthwise and crosswise
- 1 Tbs. black or white peppercorns
- 3 scallions
- 3 sprigs fresh cilantro (preferably with leaves, stems, and well-washed roots)
- After giving the pig bones a thorough cleaning, place them in a pot that’s between 10 and 12 quarts in capacity. To a depth of two inches, cover with water. Bring to a bare boil, covered, over high temperature, uncovering once to skim off any foam and stirring during the cooking process. Turn the heat down to low and continue it cook at a low simmer for three hours while occasionally skimming the surface.
- To unleash the aroma of the garlic, ginger, and lemongrass, mash them up with a pestle, whack them with a meat mallet, or scrape them with the edge of a chef’s knife. Put all of these ingredients, as well as the daikon, scallions, cilantro, celery, and peppercorns, into the saucepan. Continue to simmer for another half an hour.
- Pour the strained broth into a big container without pressing down on the solids that have been strained out. Throw away all of the solids. Allow to cool to room temperature before placing in the refrigerator for the remainder of the cooling process. Remove any fat that has risen to the surface; it is acceptable for the broth to have some cloudiness. You can store it in the refrigerator for up to five days in a container that seals well, or you can freeze it for up to six months.
How To Make Pork Bone Broth in the Slow Cooker
To get a nutritious powerhouse of collagen that will nourish your skin, nails, hair, and intestinal health, learn how to prepare pork bone broth in a slow cooker. PLUS, you can use this to make a delicious ramen broth!
Slow Cooker with 8 Quart Capacity (If using a 6-Quart slow cooker, reduce bones to 3 pounds and water to 3-Quarts.)
- 1 cup Fortified wine, such as Madeira, Marsala, or Port (regular wine can also be used) Optional
- 4 pounds Ham Hocks Or other mixes of pork bones, including ham shanks and ham bones.
- 4 quarts Filtered water You may need less water. You just want to use enough water to cover all the ingredients.
- 3 Celery stalks including leaves, large chop
- 3 Onions, quartered with skins on
- 3 Carrots, unpeeled and large chops
- 1/4 cup Apple cider vinegar (ACV) If using ACV, omit fortified wine.
- 10 Peppercorns
- 2 Bay leaves
- The slow cooker should be loaded with all of the contents. You can delete the apple cider vinegar from the recipe if you decide to use fortified wine or wine instead. The slow cooker or stockpot should have just enough water added to cover all of the ingredients.
- After using the slow cooker on high for one hour, switch it to the keep-warm setting and allow it to simmer for another six hours after that. If your slow cooker doesn’t have a setting for warm, put it too low and tilt the lid slightly to allow some of the steam to escape. This will prevent the bone broth from boiling over. If your slow cooker does have a warm setting, use it.
- After a period of six hours, the slow cooker should be turned off. After the broth has had some time to cool up, you may start straining the components using a slotted spoon. Keep some of the meat, bones, and skin aside so that you can use them to make another batch of broth. (Or you could just put the meat on your plate and save the bones and skin for the second pot of bone broth.)
- When you have finished removing all of the ingredients from the broth, set a colander that has been lined with cheesecloth or a flour sack towel over a pot that is rather deep. When transferring the broth from the slow cooker or stockpot into the colander that has been lined with cheesecloth, use a ladle. The broth will be transferred into the deep pot by draining through the lined colander. This will be helpful in straining out the smaller parts of meat, veggies, and other ingredients that could not be removed with the slotted spoon.
- After you have poured all of the broth into the deep pot after straining it through the lined colander, place the deep pot inside the refrigerator so that the fat can float to the top and solidify. (You may also use a fat separator to get rid of the fat before putting it in the refrigerator. See Video.) After removing the bone broth from the fridge, skim off the fat which has risen to the top and formed there. Place the fat in a separate container so that you may use it in other dishes, and then discard the solidified layer of fat. After the broth has been transferred, place it in one or more jars with lids so that it may be stored in the refrigerator or freezer. Depending on how you intend to use the broth in the future, you can choose to keep it in a variety of smaller containers or in a single large container. When stored in the refrigerator, this bone broth will remain edible for another three to four days. When stored frozen in the freezer compartment of a refrigerator, it will maintain its quality for a period of six months. It is possible to keep it fresh for up to a year if you put it in a freezer that is not used very often and is kept in a different location. Have a look at some of our recipes for Melbourne bone broth here.
Switch It Up With Pork Broth
In your culinary routine, using pork broth as a cooking ingredient can very simply become a habit. The more straightforward version of our recipe (one that omits the extra Thai herbs and spices) is ideal for use as a nutritious foundation for dishes like braised meats, eggs, and vegetables. You can make life easier for yourself by freezing individual servings in an ice cube tray. Your home cooking will have a new level of refinement after including the Thai variation of the dish, which works wonderfully in soups made with noodles, vegetables, or seafood.
If you are going to create bone broth at home, you should give pork broth a try the next time you make it. You won’t believe how tasty it is going to be for you!