I am not going to go into great detail about bone broth.  If you want to learn more about the differences between stock, broth and bone broth then you should read my post on beef bone broth.  What I am going to tell you is that this pork bone broth is outstanding.

Pork Bone Broth

I usually do not taste the bone broth until I am ready to place it into jars.  I am not sure why but that is how I do it.  When I tasted this recipe yesterday, I could not stop tasting.  It is rich and creamy, and full of flavor.  I may have to admit that I enjoy pork bone broth more than beef.

 

Pork Bone Broth

I use a 5 1/4 quart dutch oven to cook the broth in – makes between 12 – 14 (1 cup) servings.

Ingredients:

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 or 1 tablespoon melted beef tallow

How To:

Preheat oven to 250.

Place bones into the dutch oven.  Drizzle with some olive oil or melted beef tallow.

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 into 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 a 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 touch, then I strain through a colander into a large bowl or pot.  After straining through the colander I restrain through a fine sieve.  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 cup 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.

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