I keep trying to make some different recipes to shake things up here on the blog. Today we are talking about how to make Pork Bone Broth Recipe! Something pretty different from what we normally share.
I thought this might be a fun side recipe to share since bone broth is such a big thing right now. Have you ever made bone broth before?
How to make Pork Bone Broth Recipe! Made from leftover pork neck bones, vegetables and water. This recipe is a lot easier than it sounds like it is going to be!
Pork Bone Broth
How to make Pork Bone Broth Recipe
Ingredients
1 lb. pork neck bones, raw
water, enough to cover bones
1 – 2 garlic cloves
½ onion, whole, with skin
1 – 2 celery stalks, with leaves if possible
1 carrot, large, chunked,
1 tsp peppercorns, whole
2 tsp salt
2 bay leaves
Directions
1. In a large soup pot, add all your ingredients.
2. Bring to a boil and then turn down to a simmer and cover. Let simmer on a low heat for a lengthy period of time, 1- 2 hours or more. Taste for your preference of pork taste and seasoning.
3. Periodically, skim any foam that might be floating on the top.
4. When cooking time is complete, set a colander over a very large bowl and begin ladling spoonful’s of broth and ingredients into the colander to drain
5. When all broth and ingredients are transferred, let cool completely. If the bones were exceptionally meaty, you can choose to pick the meat from the bones and reserve for use later on
6. Refrigerate the pork and when it completely cools, you can skim any fat that may have risen to the top, but this is totally optional. As they say, fat is flavor!
6. Your soup is complete and is ready to use in a multitude of ways. It can be frozen for up to 3 months in the freezer.
NOTE: If you prefer an even more in-depth flavor, season the bones beforehand and bake them in the oven at 350 for a 45 minutes. Add them to the water along with any baking juices that accumulated while cooking the bones.
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How to make Pork Bone Broth Recipe! Easy to make and great for adding to recipes.
- 1 lb. pork neck bones raw
- water enough to cover bones
- 1– 2 cloves garlic
- ½ onion whole, with skin
- 1– 2 stalks celery with leaves if possible
- 1 carrot large, chunked,
- 1 tsp peppercorns whole
- 2 tsp salt
- 2 bay leaves
-
In a large soup pot, add all your ingredients.
-
Bring to a boil and then turn down to a simmer and cover. Let simmer on a low heat for a lengthy period of time, 1- 2 hours or more. Taste for your preference of pork taste and seasoning.
-
Periodically, skim any foam that might be floating on the top.
-
When cooking time is complete, set a colander over a very large bowl and begin ladling spoonful’s of broth and ingredients into the colander to drain
-
When all broth and ingredients are transferred, let cool completely. If the bones were exceptionally meaty, you can choose to pick the meat from the bones and reserve for use later on
-
Refrigerate the pork and when it completely cools, you can skim any fat that may have risen to the top, but this is totally optional. As they say, fat is flavor!
-
Your soup is complete and is ready to use in a multitude of ways. It can be frozen for up to 3 months in the freezer.
This looks great, I never thought about making pork bone broth before. I bet that would be great to cook up a pot of pork and beans.