BrothsScandinavianEasy

One-Pot Pork and Apple Broth

Name: One-Pot Pork and Apple Broth
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Scandinavian
Ingredients: 2 lb (900 g) pork spare ribs or pork rib tips, cut into individual pieces, patted dry, cut into 2–3 inch pieces; 2 tbsp (30 ml) neutral vegetable oil; 1 whole (150 g) medium yellow onion, roughly chopped; 3 cloves (15 g) garlic cloves, lightly smashed; 2 medium (400 g) tart apples (Granny Smith or Pink Lady), peeled, cored, and cut into quarters; 8 berries (5 g) juniper berries, lightly crushed; 8 leaves (4 g) fresh sage leaves, roughly torn; 2 sprigs (3 g) fresh thyme sprigs; 1 whole (1 g) bay leaf; 8 cups (2000 ml) cold water; to taste kosher salt; to taste freshly cracked black pepper

From the MyKitchenBank Kitchen

A Scandinavian-style broth built on meaty pork ribs simmered with tart apples, fresh sage, and warm spices like juniper berries. The result is a deeply flavored, golden broth with tender pork and soft apple pieces—comforting on its own or as a base for soups and braises. The sweetness of apples balances the richness of the pork while juniper and sage add complexity.

Prep: 15 min
Cook: 1 hr 15 min
Total: 1 hr 30 min
Makes: About 8 cups (2 liters) broth with pork and apples

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Ingredients

4 servings

2 lb (900 g) pork spare ribs or pork rib tips, cut into individual pieces, patted dry, cut into 2–3 inch pieces
2 tbsp (30 ml) neutral vegetable oil
1 whole (150 g) medium yellow onion, roughly chopped
3 cloves (15 g) garlic cloves, lightly smashed
2 medium (400 g) tart apples (Granny Smith or Pink Lady), peeled, cored, and cut into quarters
8 berries (5 g) juniper berries, lightly crushed
8 leaves (4 g) fresh sage leaves, roughly torn
2 sprigs (3 g) fresh thyme sprigs
1 whole (1 g) bay leaf
8 cups (2000 ml) cold water
to taste kosher salt
to taste freshly cracked black pepper

Equipment (6)

Large heavy-bottomed pot (5–6 quart / 5–6 liter capacity)
Cutting board
Chef's knife
Wooden spoon or slotted spoon
Fine-mesh strainer (optional, for serving)
Instant-read thermometer (optional but recommended for doneness)

Steps

Before you start

Pat pork ribs dry with paper towels so they brown properly.
Peel and quarter apples ahead of time to prevent browning (you can toss them with a little lemon juice).
Have all ingredients prepped and within reach before you start—the initial browning happens quickly.
Read through to understand the simmer time is mostly hands-off.

1
Brown the pork
- Heat the vegetable oil in a large 5–6 quart pot over medium-high heat until shimmering, about 2 minutes.
- Working in batches if needed, lay the pork rib pieces in a single layer and let them brown without moving them for 3–4 minutes.
- Turn and brown the other side for another 3–4 minutes until a golden crust forms.
- (The pork doesn't need to be cooked through; browning builds flavor.) Transfer the browned pork to a clean plate.
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Ready when: Pork has a deep golden-brown crust on both sides
Tip: Pat the ribs dry before adding to the hot oil—moisture prevents browning. Work in batches rather than crowding the pot, which lowers the heat and causes steaming.
2
Build the base
- Reduce heat to medium.
- Add the roughly chopped onion and smashed garlic cloves to the pot.
- Stir occasionally and cook for 3–4 minutes until the onion softens and becomes translucent.
- You'll smell the garlic begin to turn fragrant.
- Don't let it brown or it will taste bitter.
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Ready when: Onion is soft and translucent; garlic smells fragrant
Tip: Keep the heat at medium so the aromatics soften without browning. This creates a clean, sweet base for the broth.
3
Add spices and herbs
- Scatter the crushed juniper berries, torn sage leaves, thyme sprigs, and bay leaf over the softened onion and garlic.
- Stir for about 1 minute so the spices release their oils and coat the vegetable mixture.
- You'll smell the juniper's piney aroma and sage's earthy richness bloom.
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Ready when: Spices are fragrant and lightly toasted
Tip: Blooming the spices in the hot oil releases their full flavor. Don't skip this step—it's what makes the broth taste authentic.
4
Return pork and add liquid
- Pour the cold water into the pot, scraping the bottom with a wooden spoon to release any browned bits stuck to the pan (these bits are pure flavor).
- Return the browned pork and any accumulated juices to the pot.
- The water should come about three-quarters of the way up the sides of the pot.
- Bring everything to a gentle boil over medium-high heat, then immediately lower the heat to maintain a steady simmer.
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Ready when: Broth reaches a gentle rolling boil, then settles into small bubbles breaking the surface
Tip: Scrape up all the browned bits from the bottom—they dissolve into the broth and add depth. A gentle simmer (not a rolling boil) keeps the broth clear and the pork tender.
5
Simmer the broth
- Maintain a gentle simmer—just a few bubbles breaking the surface every second or two—and cook uncovered for 50–60 minutes.
- The pork will become very tender and begin to fall off the bones.
- Skim any foam or impurities that rise to the surface in the first 10–15 minutes with a spoon; this helps keep the broth clear and clean-tasting.
- After 40 minutes of simmering, add the apple quarters, stirring gently to submerge them.
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Ready when: Pork is fall-apart tender; apples are soft but still hold their shape
Tip: Add the apples partway through so they don't dissolve into mush. Taste the broth after 45 minutes and add a pinch of salt if needed—this gives you time to adjust before serving.
6
Taste and season
- Once the pork is very tender and the apples are soft, remove the pot from heat.
- Remove the bay leaf and thyme sprigs with a slotted spoon and discard.
- Taste the broth and season generously with kosher salt and freshly cracked black pepper.
- Start with ½ teaspoon salt and adjust to your taste; the pork and apples add subtle sweetness, so salt brings out all the flavors.
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Ready when: Broth is well-seasoned and balanced between savory, sweet, and herbal
Tip: Season at the end, not during cooking, so you don't over-salt as the broth reduces. The sage and juniper already add significant flavor, so go easy at first.
7
Serve
- Ladle the broth into shallow bowls, making sure each serving gets some tender pork pieces and soft apple.
- Serve hot.
- If you prefer a more refined presentation, strain the broth through a fine-mesh sieve into a clean pot, returning only the pork and apples, and discard the aromatics—but the rustic version with all the vegetables is equally delicious.
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Tip: Serve this broth as is, in a shallow bowl to show off the beautiful golden color, or use it as a base for heartier vegetable and grain soups.

Good to know

Tips

This broth is naturally low-sodium—taste it before adding all your salt, since pork ribs release some salt into the liquid.
For a deeper, richer broth, brown the onion and garlic more aggressively in step 2 (let them turn light golden), but stop before they darken; this adds sweetness and color without bitterness.
If you have time, chill the finished broth overnight in the refrigerator—the fat will congeal on top and be easy to remove with a spoon, giving you a cleaner broth. You can leave the fat for richness or remove it for a lighter result.
Serve this broth alongside rye or pumpernickel bread, or use it as a cooking liquid for grains like barley or farro for a complete Scandinavian meal.

Make ahead

You can make this broth up to 2 days ahead. Let it cool to room temperature, then refrigerate in an airtight container. The flavors actually deepen as it sits. Reheat gently on the stovetop over medium heat until steaming, stirring occasionally.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months in a freezer bag or rigid container (leave ½ inch headspace). Thaw overnight in the refrigerator and reheat on the stovetop over medium heat until steaming.

Substitutions

tart apples (Granny Smith or Pink Lady) → Firm pears or a mix of apples and pears. Pears will be slightly sweeter and softer; add them in the last 20 minutes of cooking to prevent them from dissolving.
juniper berries → A pinch of caraway seeds or 3–4 black peppercorns plus a thin strip of lemon zest. Caraway will give an earthier, slightly different Scandinavian flavor. Peppercorns and lemon zest will be sharper and brighter, less piney.
fresh sage leaves → Fresh parsley or a combination of parsley and thyme. You'll lose some of the earthy depth, but the broth will be more herbaceous and bright. Use the same amount by weight.
pork spare ribs or pork rib tips, cut into individual pieces → Pork shoulder (2 lb / 900 g cut into 1½-inch chunks) or bone-in pork chops. Pork shoulder will take the same time and become very tender. Bone-in chops will cook faster (reduce simmer time to 35–40 minutes) and yield less collagen for body, so the broth will be slightly thinner.