You don’t see pork broth much in the aisles of your grocery store. Most traditional European-style cooking calls for chicken broth or beef stock, but pork broth is a tasty alternative.
Pork broth has its unique flavour and can serve as a base for some Asian dishes, including soups, stews, and stir-fries. A homemade batch of pork broth can last in your refrigerator for a week or so (or you can freeze it for longer) and can add flavour to rice or sauteed vegetables, or even braise a larger cut of pork. Looking for bone broth recipes ? Look no further! Bone Broth has you covered.
Whether you’re a master chef or a novice in the kitchen, adding pork broth to your list of go-to ingredients will kick your kitchen game up a notch. We’ll share some broth basics, standards for high-quality broth, and a simple recipe to help get you started.
Pork Bone Broth (Stove Top or Pressure Cooker)
Everything you need to make rich, incredibly flavorful pork bone broth at home, either using raw pork bones from the butcher on the stovetop or in an instant pot or repurposing leftover pork bones for a simpler pork bone broth.
Note that the amount of broth you can make will be limited in the Instant Pot. If making a stovetop version, consider doubling the recipe to maximize your pork bone broth output.
Because of the long cook time for the stovetop version, consider prepping and roasting the bones a day ahead and starting your broth first thing the next morning.
- 3 pounds of raw pork bones
- 1 large yellow onion, trimmed, peeled, and quartered
- 2 celery ribs
- 1 medium leek, roots trimmed, halved, and thoroughly cleaned
- 4 cloves garlic, peeled
- 1 to 2- inch section of ginger, sliced
- 20 peppercorns
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon sea salt
- Preheat the oven to 400 degrees F.
- Set bones in a large stockpot. Fill with cold water, so bones are covered at least an inch. Bring to boil, then turn the heat down to a rapid simmer and cook for 20 minutes. While bones cook, skim any brown foam that rises to the top with a fine-mesh sieve or slotted spoon.
- Remove bones from the boiling water, shaking off excess water, and place in a rimmed baking sheet or two. Roast 30 minutes, or until bones are a deep brown hue and very fragrant.
- To make pork bone broth on the stovetop, place roasted bones in the same stockpot used for blanching. Add onions, celery, leeks, garlic, ginger, and peppercorns. Add 6 quarts cold water and bring to a boil, skimming any foam that rises to the top. Turn heat down to a gentle simmer (medium-low) and set a slightly askew lid on top. Simmer, stirring and skimming every hour or so for 10 – 18 hours. As broth cooks, edge heat down to low and add water as needed. I do not recommend leaving the broth unattended for any length of time. Add sea salt toward the end of cook time – it should be just enough to bring out the flavour. We have a wide range of best bone broth recipes at Bone Broth
- To make broth in an electric pressure cooker, combine roasted bones and all remaining broth ingredients in the inner pot. Add 3 quarts cold water (no more than two-thirds of the way up the pot). Close lid and set vent to sealing. Cook at high pressure for 5 hours. Allow broth to release 30 minutes manually.
- Strain broth (I typically use a colander and then a fine-mesh sieve). If desired, strain again through a fine-mesh sieve lined with cheesecloth.
- Pour broth into quart jars, and carefully set in the fridge. It’s important to chill cook broth quickly, so if you’re leaving it in a large stockpot, consider immersing it in an ice bath first to bring down the temperature quickly.
- To freeze the broth, fill wide mouth quart jars with broth just up to the curve in the glass (for about 2-inches of headspace. Allow broth to chill overnight in the fridge, then label jars, and freeze for up to 6 months.
Leftover Pork Bone Broth
This recipe is meant for cooked pork bones leftover from pork braises and roasts. Between broth making sessions, leftover bones can be saved in a labelled bag in the freezer for up to 6 months.
- 2 pounds cooked pork bones
- 2 tablespoons olive oil
- 2 yellow onions, quartered
- 2 celery ribs, cut into 4-inch segments
- 4 cloves garlic, peeled
- 20 peppercorns
- 2 tablespoons apple cider vinegar
- ½ teaspoon of sea salt
- In a large stockpot over medium heat, sauté onions, celery, and garlic in olive oil. When they have softened, after 5 minutes, add the bones and fill the pot with 5 quarts cold water. Add the bay leaves and peppercorns, and bring to a boil. Skim any brown foam that rises to the top with a fine-mesh strainer or slotted spoon. Turn heat to low/medium-low so that broth is simmering gently. Set a slightly askew lid on top of the stockpot. Cook, stirring and skimming every hour or so, 6 – 8 hours. Add sea salt when there’s about an hour of cook time left – just enough to bring out the flavour. Bone Broth has a wide range of best bone broth recipes in Melbourne
- When you are satisfied that your broth has achieved its maximum potential, strain through a mesh strainer. Pour into clean quart jars, allowing a full 2-inches of headspace if you plan to freeze the broth. Set jars in the fridge right away and cool completely in the fridge overnight, then label and freeze. The frozen broth will keep for 6 months, especially if you push it to the very back of your freezer.
Pork Bone Broth
- 2 pounds pork hocks
- 2 pounds pork necks
- 2 pounds pork hooves
- 20 cups water
- 2 tablespoons apple cider vinegar
- 2 small onion (peeled and chopped)
- 1 medium carrot (chopped)
- 1 stalk celery (chopped)
- 2 whole bay leaf
- 1 teaspoon black peppercorn (omit for AIP)
- 4 sprigs fresh thyme
- Preheat the oven to 350 F.
- On a baking sheet, spread out the pork hocks and necks in an even layer. Roast until golden brown, about 40 minutes.
- In a large stockpot or slow cooker, combine the hocks, necks, and hooves. Cover with the water, and bring to a boil over medium-high heat, then reduce the heat to medium. If using a slow cooker, set the temperature to high. When broth begins to boil, reduce slow cooker temperature to low. Skim off the fat and scum that rises to the top and discard. It usually takes about 1 hour for the scum and impurities to rise.
- Add the remaining ingredients and continue to simmer for 15 to 20 hours, adding water as necessary just to keep the bones covered – this is key to yielding a gelatinous bone broth. If using a stockpot, be vigilant about checking the water level. We’ve burned plenty of batches, and recommend using alarms to prevent burning your precious broth.
- Gently strain or ladle the liquid through a fine-mesh strainer into a container. Fill your sink with ice water. Place the container of broth in the ice bath to cool for about an hour. Use the broth right away, or cover and refrigerate for up to 1 week, or freeze for up to 1 year.
Pork Broth Recipe
- Large pot (ideally 2-3 gallons)
- Mesh strainer
- Mason jars or airtight containers for storage
- 2 pounds pork bones (ideally feet, neck, and/or rib bones)
- 1 yellow onion, coarsely chopped
- 4 ribs celery, coarsely chopped
- 1 head garlic, smashed to release flavour (no need to peel)
- 3 tablespoons apple cider vinegar
- Filtered water, filled 2-3 inches from the top of the pot
- 2 teaspoons sea salt
Optional ingredients for a Thai flavour:
- 4 scallions, chopped (instead of the yellow onion)
- 2 inches fresh ginger, chopped
- 1 fresh stalk lemongrass, outer layer removed and coarsely chopped
- 1 large daikon radish, chopped
- Rinse the pork bones and add to the pot.
- Add apple cider vinegar and fill with cold water.
- Let sit for at least 30 minutes before turning on the heat.
- Add all other ingredients and turn up the stove to high heat for 20 minutes.
- Once the liquid is at a roiling boil, turn to low heat.
- Allow simmering partially covered for 6 to 24 hours, skimming the top with the mesh strainer a few times throughout the process to remove any foam or scum that rises to the top.
- When finished, strain the broth into jars or containers. Allow the broth to cool to room temperature before refrigerating or freezing for later use.
Pork Bone Broth
I use a 5 1/4 quart dutch oven for cooking the broth in – makes between 12 – 14 (1 cup) servings.
- 5 pounds pastured raised pork bones
- 20 cups of water
- 1 yellow onion, paper left on, cut in half
- 3 cloves garlic, smashed and paper left on
- drizzle olive oil
- Place the bones into the dutch oven and cover with cold water. Place on the stove and bring to a boil. Lower the heat to a simmer. Every 15 minutes for an hour, I skim off any foam that is on the top. I did not have any foam until the last 15 minutes – see the above photo.
- Drain the bones into a colander.
- Preheat the oven to 250.
- Place bones into the dutch oven. Drizzle with some olive oil.
- Slide into the oven and roast for 3 hours. Every hour, I use a wooden spoon to move the bones around.
- Remove from the oven, place on the stove on medium heat and add the water, onion, and garlic. Bring to a boil.
- Lower the heat to a very low simmer and cook for 5 hours. I stir every hour. If the level of water goes down more than an inch, I add more water to the pot. Once the 5 hours is up, I turn off the stove and let the mixture cool down. Then I place in the refrigerator overnight.
- Next morning while I am making coffee, I take the pot out and let it come to room temperature for an hour. Then I skim off any fat that has solidified on top before heating the mixture up over very low heat. I continue cooking for the entire day – about 7 hours. Then I let it cool and repeat the process the next day.
- After cooking on the third day, I let the broth cool to room temperature and then place in the refrigerator. The next day, I scrape off any fat, reheat and then I strain through a colander lined with cheesecloth into a large bowl or pot. Then I place back into the dutch oven and gently heat.
- Remove from the heat then pour into freezer-proof glass jars. I like to use the 4 cups Weck Tulip jars. I only fill to the top of the Weck logo, which is about 6 1/2 ladles as it will expand when frozen. You may have to play around with the amounts for the jars you have. Let cool to room temperature, then seal and place into the freezer.
Pork Bones Soup
- 2 pieces of pork bone
- 4 slice ginger
- 1 green onion
- 4 cup of water
- Boil Pork Bones in cold water to remove impurities
- Remove pork bones and rinse them in cold tap water
- Put pork bones and water in the pot. Add water to cover pork bones.
- Add ginger, green onion. Simmer until the meat is soft, about 30- 45 minutes. Add vegetables you like 20 minutes before the soup is ready. Add salt to taste.
- Vegetables good with Pork Bones Soup – carrot, winter melon, mushroom, daikon, cabbage, asparagus, tofu, corn, seaweed
- Use the Instant Pot/Pressure Cooker to accelerate the process if you have one. Press the soup button on Instant Pot for about 20 minutes(Depending on the volume, time may need to be adjusted).
Thai Pork Broth
Though Thai Hot-and-Sour Shrimp Soup tastes terrific when made with just water, the more flavorful and traditional way to make it is with pork broth. This recipe makes more broth than you’ll need for the soup, but it freezes beautifully. Use it to add flavour to stir-fries and steamed fish or vegetable dishes.
- 5 lb. pork neck bones or spare ribs
- 1 head garlic, whole and unpeeled
- 1 oz. fresh ginger, unpeeled
- 1 stalk lemongrass, outer layer removed, halved lengthwise and crosswise
- 6 oz. daikon radish, cut crosswise into 1-inch slices (about 4 slices)
- 3 scallions
- 3 sprigs fresh cilantro (preferably with leaves, stems, and well-washed roots)
- 3 leafy celery ribs
- 1 Tbs. black or white peppercorns
- Rinse the pork bones well and put them in a 10- to 12-quart pot. Cover with water by 2 inches. Bring to a bare simmer, covered, over high heat, uncovering once to skim off any foam and stir. Lower the heat and cook at a bare simmer, occasionally skimming, for 3 hours.
- Using a pestle, a meat mallet, or the side of a chef’s knife, bruise the garlic, ginger, and lemongrass to release their fragrance. Add them to the pot along with the daikon, scallions, cilantro, celery, and peppercorns. Simmer for another 30 minutes.
- Strain the broth into a large container (don’t press on the solids). Discard the solids. Let cool to room temperature, and then refrigerate until the broth is cold. Skim off any fat from the surface; the broth may be cloudy, which is fine. Refrigerate in an airtight container for up to 5 days, or freeze for up to 6 months.
How To Make Pork Bone Broth in the Slow Cooker
Learn How to Make Pork Bone Broth in a Slow Cooker for a nutritional powerhouse of collagen to nourish your skin, nails, hair, and gut health. PLUS, this makes great Ramen Broth too!
8-Quart Slow Cooker (If using a 6-Quart slow cooker, reduce bones to 3 pounds and water to 3-Quarts.)
- 4 pounds Ham Hocks Or other mixes of pork bones, including ham shanks and ham bones.
- 1 cup Fortified wine, such as Madeira, Marsala, or Port (regular wine can also be used) Optional
- 1/4 cup Apple cider vinegar (ACV) If using ACV, omit fortified wine.
- 3 Onions, quartered with skins on
- 3 Celery stalks including leaves, large chop
- 3 Carrots, unpeeled and large chops
- 2 Bay leaves
- 10 Peppercorns
- 4 quarts Filtered water You may need less water. You just want to use enough water to cover all the ingredients.
- Place all the ingredients into the slow cooker. If you choose to use the fortified wine or wine, you can omit the apple cider vinegar. Add water to the slow cooker or stockpot just to cover all the ingredients.
- Turn the slow cooker to the high setting for one hour, then turn it down to the keep warm setting and allow to simmer for six hours. If your slow cooker does not have a warm setting, turn it down to the low setting, but tilt the slow cooker lid to allow for some of the steam to escape to prevent the bone broth from boiling.
- After six hours, turn off the slow cooker. Allow broth to cool slightly and then begin to strain ingredients with a slotted spoon. Reserve meat, bones, and skin to be reused to make a second batch of broth. (Or just reserve bones and skin for the second batch of bone broth and eat the meat.)
- Once all the ingredients have been strained from the broth, line a colander with cheesecloth or a flour sack towel and place over a deep pot. Use a ladle to transfer the broth from the slow cooker or stockpot into the lined colander. The broth will drain through the lined colander into the deep pot. This will help to strain out the small bits of meat and vegetables, etc., that were not strained out with the slotted spoon.
- Once all the broth has been strained through the lined colander into the deep pot, transfer this pot to the refrigerator until the fat rises to the top and congeals. (Or you can use a fat separator to remove the fat before refrigerating. See Video.) Upon removing the bone broth from the refrigerator, skim off the fat that has risen and solidified at the top, and transfer the fat to a separate container to be used in other recipes. Transfer the broth to one or more containers with a cover that can then be refrigerated or frozen. You can store the broth in multiple smaller containers or one single large container, depending on how you plan to use it. This bone broth will stay fresh for 3-4 days when refrigerated. If frozen in the freezer of a refrigerator, it will stay fresh for 6 months. In a separate freezer that is not opened frequently, it will stay fresh for up to 12 months. Check out our Melbourne bone broth recipes here.
Switch It Up With Pork Broth
Cooking with pork broth can easily become part of your kitchen routine. The simpler version of our recipe (without the additional Thai herbs and spices) can serve as a healthy base for veggies, eggs, and braised meats. You can freeze small portions using an ice cube tray for ease of use. The Thai version of the recipe works great in noodle, veggie, or seafood soups, and will bring an added sophistication to your home cooking.
Try making pork broth next time you plan to make your bone broth at home. You’ll be surprised at how delicious it is!