Pork Broth

Pork broth follows the same formula as chicken broth. Simply simmer some pork bones, onions, celery, and carrots in water for at least 4 hours.

Course Broth

Cuisine American

Prep Time 45

Cook Time 4

Servings quarts

Calories 30kcal

Author Craig Fear

Cost $25

Pre-heat your oven to 425 degrees. Spread the bones on several baking sheets. Roast for about 45 minutes, until the bones become nice and browned but not blackened.
Place the bones in at least a 12-quart stockpot. Add the vegetables. Add the water and make sure everything is completely submerged in the water. Make sure not to overfill the pot. Turn the heat to high.
Before it boils, skim any scum that rises to the surface.
Once it boils, turn the heat down to around medium-low, cover the pot, and boil gently for at least 4 hours and up to 6 hours.
Taste it every so often. It should have a pronounced pork flavor. If it tastes too diluted after 4 to 5 hours, take the cover off, raise the heat, and boil gently to evaporate some of the water. This should condense the flavor.
Turn the heat off and let cool for a little while. Remove as many bones and parts as possible with a slotted spoon or a wire strainer with a long handle. Strain the stock through a fine mesh strainer or a colander lined with cheesecloth.
Store in the fridge for up to 7 days. Freeze whatever you won’t use within a week. When freezing in jars, make sure to leave 1 inch of space from the top of the jar to the top of the stock. This prevents the jars from cracking and breaking as liquids expand when frozen.