Pork broth
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Pork bones soaked in vinegar water, optionally roasted, then simmered for hours with vegetables into a rich broth.
Ingredients
- 4-5 pounds pork bones
- Vegetables coarsely chopped: 2-3 carrots, 2-3 stalks celery, 1 medium to large onion
- ¼ cup apple cider vinegar
- Filtered water to cover pork bones
- Optional for more gelatin and nutrition: 1-2 pig’s feet
Equipment
- stockpot
- fine sieve
- mason jars
Directions
- Soak: put the bones (and pig’s feet, if using) in a stockpot, cover with water, add the vinegar, and leave for 30-60 minutes. Optional but highly recommended: first roast the meaty bones in a roasting pan at 350-400 degrees for about 45-60 minutes, until browned but not charred, then soak.
- Skim: bring to a gentle rolling boil and skim off any scum. Add the vegetables once you have skimmed.
- Simmer: turn the heat down and simmer very gently, covered, for 12-24 hours.
- Strain: let cool, remove the bones and vegetables, and move the broth to storage containers.
Notes
Refrigerate up to 7 days; freeze any you won’t use within a week. Safety: cool the broth quickly (within about 2 hours) rather than letting it sit at room temperature before straining. No canning instructions; broth must be pressure canned following USDA/NCHFP tested methods.