Pork Bone Broth Soup is a flavorful, rich soup made by simmering pork bones, typically trotters or neck bones, for hours. This slow-cooking process extracts gelatin, which gives the broth a thick, almost creamy texture. Pork bone broth is commonly used in Asian cuisine as a base for ramen, but it also serves as a comforting, nutritious soup on its own. Packed with amino acids and minerals, it’s a great addition to any diet for supporting joint health, digestion, and overall wellness.
Pork Bone Broth Soup
Equipment
- Large stockpot or slow cooker
- Strainer
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 2 lbs pork bones trotters, neck bones, or marrow bones
- 1 onion quartered
- 2 garlic cloves smashed
- 1- inch piece of ginger sliced
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- Water enough to cover the bones
- Optional: soy sauce and sesame oil for flavoring
Instructions
- Place the pork bones in a large stockpot. Cover with water and bring to a boil. After 5 minutes of boiling, discard the water and rinse the bones.
- Return the bones to the pot and add the onion, garlic, ginger, and apple cider vinegar. Fill with enough water to cover the bones.
- Bring to a gentle boil, then lower the heat and simmer on low for 8–12 hours. Occasionally skim off any impurities that float to the top.
- Once the broth is done, strain it through a fine-mesh strainer. Discard the solids and reserve the clear broth.
- Season the broth with salt, pepper, and optional soy sauce or sesame oil. Serve it hot or use it as a base for ramen.
Notes
- You can store the broth in the fridge for up to a week or freeze for up to 3 months.
- For a creamier texture, allow the broth to cool slightly and blend it.
Nutrition and Calories:
– Calories: 150 per serving
– Protein: 12g
– Fat: 10g
– Carbohydrates: 3g
– Fiber: 0g
– Sodium: 250mg,
Please let me know how it turned out for you! Leave a comment below and tag @cookwithexperts on Instagram and hashtag it #cookwithexperts.