Pork Bone Broth

Pork Bone Broth

Roasted pork bones simmer low and slow into a rich, collagen-laced broth.

Total 12 hr 25 min Makes 16 oz Calories 90/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Allergens

Red meat

This broth draws deep flavor from roasted pork bones, aromatic vegetables, and a long, gentle simmer that coaxes out collagen for a silky, gelatin-rich stock. Use it as a base for ramen, soups, or sipping broth. The slow process is largely hands-off, making it an easy weekend project.

Ingredients

  • 3 pounds pork bones (neck bones, feet, or back bones)
  • 1 onion, quartered
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 6 cloves garlic, smashed
  • 1 piece fresh ginger, 2-inch piece, sliced
  • 2 tablespoons apple cider vinegar
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon salt
  • 16 cups water, divided

Method

  1. Preheat the oven to 450°F. Spread the pork bones on a rimmed baking sheet and roast until deeply browned, 35 to 40 minutes, turning once halfway through.

  2. Transfer the roasted bones to an 8-quart stock pot and add 2 cups of water, scraping the baking sheet to release any browned bits into the pot.

  3. Add the onion, carrots, celery, garlic, ginger, apple cider vinegar, bay leaves, and peppercorns to the pot, then pour in the remaining 14 cups of water, ensuring the bones are fully submerged.

  4. Bring to a boil over high heat, then skim off any foam and impurities that rise to the surface.

  5. Reduce the heat to low so the broth barely simmers, cover partially, and cook for 10 to 12 hours, checking occasionally to skim fat and top off with water if the bones become exposed.

  6. Remove the pot from the heat and strain the broth through a fine-mesh sieve into a large heatproof container, discarding the solids.

  7. Stir in the salt, then taste and adjust seasoning as needed.

  8. Let the broth cool to room temperature, then refrigerate for at least 4 hours before skimming off the solidified fat from the surface.

Rate this recipe

★ 4.0 (1)

Pork Bone Broth

This broth draws deep flavor from roasted pork bones, aromatic vegetables, and a long, gentle simmer that coaxes out collagen for a silky, gelatin-rich stock. Use it as a base for ramen, soups, or sipping broth. The slow process is largely hands-off, making it an easy weekend project.

12 hr 25 min 16 oz 90 cal

Ingredients

  • 3 pounds pork bones (neck bones, feet, or back bones)
  • 1 onion, quartered
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 6 cloves garlic, smashed
  • 1 piece fresh ginger, 2-inch piece, sliced
  • 2 tablespoons apple cider vinegar
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon salt
  • 16 cups water, divided

Method

  1. 1

    Preheat the oven to 450°F. Spread the pork bones on a rimmed baking sheet and roast until deeply browned, 35 to 40 minutes, turning once halfway through.

  2. 2

    Transfer the roasted bones to an 8-quart stock pot and add 2 cups of water, scraping the baking sheet to release any browned bits into the pot.

  3. 3

    Add the onion, carrots, celery, garlic, ginger, apple cider vinegar, bay leaves, and peppercorns to the pot, then pour in the remaining 14 cups of water, ensuring the bones are fully submerged.

  4. 4

    Bring to a boil over high heat, then skim off any foam and impurities that rise to the surface.

  5. 5

    Reduce the heat to low so the broth barely simmers, cover partially, and cook for 10 to 12 hours, checking occasionally to skim fat and top off with water if the bones become exposed.

  6. 6

    Remove the pot from the heat and strain the broth through a fine-mesh sieve into a large heatproof container, discarding the solids.

  7. 7

    Stir in the salt, then taste and adjust seasoning as needed.

  8. 8

    Let the broth cool to room temperature, then refrigerate for at least 4 hours before skimming off the solidified fat from the surface.