Main Page
Homemade dinner
Pork broth on meat bones

Pork Bone Broth

Tasty, wholesome, rich, and aromatic! Pork bone broth is a great dish on its own and a base for others—soup, aspic, porridge, sauce, or gravy. Making a good broth is simple, but I'll share a few secrets!

Julia M.

Recipe author

Watch the video

Composition / ingredients

Servings:

Pork (on the bone)

500

Onion

Carrot

Bay leaf

Parsley

Garlic

Water

1.5

Peppercorns

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 4 g

Fats 50 % 5 g

Carbohydrates 10 % 1 g

63 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you cook pork broth on the bone? Gather the ingredients. Choose a bone-in piece of pork rich in connective tissue—that's what gives you a rich, hearty broth. Onion and carrot enrich the flavor, and garlic adds a unique aroma.
Step 2:

Rinse the meat thoroughly under running water, put it in a pot, and cover with cold water. Set it over the heat and bring to a boil. There's no need to cut the meat up—a whole piece releases its juices gradually. Skim off the foam that forms as it comes to a boil.
Step 3:

While the water heats, prepare the vegetables. Peel the onion, carrot, and garlic, and rinse off any dirt.
Step 4:

Add the onion, carrot, garlic, and parsley to the pot of boiling water. Cook the broth for 1.5 hours. Don't cover the pot—that way the evaporating water doesn't drip back in and dull the flavor. Top up with hot water now and then so it doesn't all boil away.
Step 5:

About 15 minutes before the end, add the peppercorns, bay leaf, and salt.
Step 6:

Strain the finished broth through several layers of cheesecloth and use it as you'd planned. Enjoy!

Important! Whether or not the recipe gives an amount of water for soup, it's best to go by your own preferences, the size of your pot, and the ingredients you're using. Remember that the author's idea of how much meat to use may not match yours. In practice, if it's your first time, don't make a whole potful at once.
To keep your eyes from stinging when you cut onions, rinse the onion and your knife in cold water. Your cutting board won't pick up the onion smell if you rub it with a piece of lemon first.
Besides pork, you can use any other meat in this dish—just keep in mind that the cooking time, flavor, and calorie count will change. Beef, for example, takes longer than pork, while chicken or turkey takes less.