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 recipe for pork bone broth is so good and filling.

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.  This recipe is rich and creamy and full of flavor.  I may have to admit that I enjoy pork bone broth more than beef.

Since I started writing about bone broth, I have been getting emails about showing the steps.  I made a batch last week, decided to shoot the process.  I have updated my process after reading the cookbook Brodo.  Though I feel confident about the bones I am buying he does talk about how bones can be contaminated.  To be sure, I am now simmering the bones for an hour before roasting.

 

Boil and then simmer the bones before roasting.

Bone Broth

 

Roast the bones to achieve a richer flavor.

Bone Broth

 

After roasting the bones, cover with water and begin the cooking process.

Bone Broth

 

I forgot to take a photo after the first day of simmering the bones, this is after the second day.  After the first day, there was about 1/2″ of fat on the top which I scraped off.

Bone Broth

 

This is the day I am going to strain and jar.  Notice that there is hardly any fat.  I scrape what is left off, then I reheat before straining and jarring the bone broth.


Bone Broth

 

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:

Place the bones into the dutch oven and cover with cold water.  Place on the stove and bring to a boil.  Lower the heat to a simmer. Every 15 minutes for an hour, I skim off any foam that is on the top.  I did not have any foam until the last 15 minutes – see the above photo.

Drain the bones into a colander.

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 in 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 room temperature and then place in the refrigerator.  The next day, I scrape off any fat, reheat and then I strain through a colander lined with cheesecloth into a large bowl or pot.   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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