BrothsAmericanEasy

Rich Pork Bone Broth

Name: Rich Pork Bone Broth
Prep time: 1 h 22 min
Cook time: 10 h 27 min
Total time: 11 h 49 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 lb (1800 g) pork neck bones, meaty bones, patted dry; 2 medium (350 g) yellow onions, unpeeled, washed, quartered; 1 head (50 g) garlic, halved crosswise, papery skin left on; 2 medium (150 g) carrots, scrubbed, cut into 2-inch (5 cm) chunks; 2 stalks (100 g) celery stalks, cut into 2-inch (5 cm) pieces; 2 tbsp (30 ml) apple cider vinegar; 3 leaves (1 g) dried bay leaves; 1 tsp (3 g) whole black peppercorns; 5 quarts (4750 ml) cold water, cold, plus more as needed to cover; kosher salt, to taste, added to the finished broth when serving

From the MyKitchenBank Kitchen

A deeply savory, gelatin-rich broth made from roasted pork neck bones, onion, garlic, and a splash of apple cider vinegar. Roasting first builds golden color and flavor, and a long, gentle simmer pulls out body that sets to a soft jelly when chilled.

Prep: 1 hr 22 min
Cook: 10 hr 27 min
Wait: 5 hr 3 min
Total: 16 hr 52 min
Makes: About 2.5 quarts (2.4 liters) broth, 8 servings of about 1½ cups (350 ml)

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Ingredients

8 servings

4 lb (1800 g) pork neck bones, meaty bones, patted dry
2 medium (350 g) yellow onions, unpeeled, washed, quartered
1 head (50 g) garlic, halved crosswise, papery skin left on
2 medium (150 g) carrots, scrubbed, cut into 2-inch (5 cm) chunks
2 stalks (100 g) celery stalks, cut into 2-inch (5 cm) pieces
2 tbsp (30 ml) apple cider vinegar
3 leaves (1 g) dried bay leaves
1 tsp (3 g) whole black peppercorns
5 quarts (4750 ml) cold water, cold, plus more as needed to cover
kosher salt, to taste, added to the finished broth when serving

Equipment (7)

Large rimmed baking sheet (18×13-inch / 46×33 cm)
10–12 quart (9–11 liter) stockpot with lid
Fine-mesh strainer
Large heatproof bowl or second pot (at least 4 quarts / 4 liters)
Slotted spoon or skimmer
Airtight containers or jars for storage
Instant-read thermometer

Steps

Before you start

Plan for about 17 hours start to finish: 30 minutes roasting, 10 hours simmering, then straining, cooling, and chilling at least 4 hours. Start early in the morning so the simmer finishes while you are awake and can supervise.
Use a 10–12 quart (9–11 liter) stockpot so the bones are covered by water with at least 2 inches (5 cm) of headroom.
Clear space in the refrigerator for a large container so the broth can chill and the fat can set on top.
Do not add salt during cooking. Season the finished broth or the dish you use it in.

1
Heat the ovenOven 450°F / 230°C
- Position a rack in the center of the oven and heat to 450°F (230°C).
- Line a large rimmed baking sheet with parchment or leave it bare for deeper browning.
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Ready when: Oven reaches 450°F (230°C).
2
Prep the vegetables
- Quarter the unpeeled onions, halve the garlic head crosswise, and cut the carrots and celery into 2-inch (5 cm) pieces.
- Pat the pork neck bones dry with paper towels so they brown instead of steam.
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Ready when: Vegetables are in large chunks and bones are dry to the touch.
Tip: Onion skins add golden color to the broth, so leave them on, but wash the onions first.
3
Roast the bonesOven 450°F / 230°C
- Spread the neck bones in a single layer on the baking sheet, with the onions, garlic, carrots, and celery tucked around them.
- Roast at 450°F (230°C) for 30 minutes, turning everything once at the 15-minute mark.
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Ready when: Bones are deep golden brown with browned edges, and vegetables are charred in spots. The meat on the bones reads at least 145°F (63°C) on an instant-read thermometer.
Tip: If the pan smokes heavily, lower the oven to 425°F (220°C) rather than letting the bones burn, which makes the broth bitter.
4
Load the pot
- Transfer the roasted bones and vegetables to the stockpot with a spatula.
- Pour 1 cup (240 ml) of the water onto the hot baking sheet and scrape up the browned bits, then pour that into the pot.
- Add the vinegar, bay leaves, peppercorns, and the remaining water so everything is covered by about 2 inches (5 cm).
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Ready when: Bones are fully submerged.
Tip: Start with cold water; it releases proteins more gradually and gives a clearer broth.
5
Bring to a bare simmer
- Set the pot over medium-high heat, uncovered, and bring just to a gentle boil, about 25 minutes.
- As soon as foam appears, reduce the heat to low so only a few small bubbles break the surface every second or two.
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Ready when: Surface shows a few lazy bubbles, not a rolling boil.
Tip: A hard boil emulsifies fat into the broth and makes it cloudy and greasy.
6
Skim the foam
- During the first 30 minutes of simmering, skim the gray foam and scum from the surface with a slotted spoon or skimmer every 10 minutes or so.
- Discard it.
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Ready when: Little new foam forms and the surface looks mostly clear with a thin film of fat.
7
Simmer long and slow
- Partially cover the pot with the lid slightly ajar and keep simmering on low for 9½ more hours (10 hours of simmering in total).
- Check every 2 to 3 hours, topping up with hot water if the bones are no longer covered.
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Ready when: Meat is falling off the bones (well past the 145°F / 63°C pork safe temperature), bones are crumbly at the ends, and the broth is deep amber and smells rich and savory.
Tip: Use an instant-read thermometer: the broth should stay around 190–200°F (88–93°C), below a full boil.
8
Strain the broth
- Turn off the heat and let the pot rest 20 minutes.
- Lift out the large bones and vegetables with a slotted spoon and discard (or pick off the meat for another use).
- Pour the broth through a fine-mesh strainer into a large heatproof bowl or second pot.
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Ready when: Broth is clear of bone fragments and solids.
Tip: Be careful: the broth is very hot. Ladle rather than lifting the whole pot.
9
Cool and chill
- Set the bowl in a sink filled with ice water and stir occasionally until the broth reaches 70°F (21°C), about 30 minutes.
- Transfer to containers, cover, and refrigerate for at least 4 hours or overnight, until the fat forms a solid cap.
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Ready when: Fat is firm on top and the broth beneath is lightly jiggly like soft gelatin.
Tip: Get the broth into the refrigerator within 2 hours of finishing for food safety.
10
Defat and season
- Lift off the solid fat with a spoon and save it for cooking if you like.
- Reheat the broth, then season with kosher salt a pinch at a time, tasting after each, until it tastes savory but not salty.
- Serve hot in mugs or use in soups and sauces.
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Ready when: Broth is steaming hot (at least 165°F / 74°C) and tastes well seasoned.
Tip: Salt only what you will use right away so the rest stays flexible for recipes.

Good to know

Tips

Keep the simmer gentle: tiny bubbles only. A rolling boil makes the broth cloudy and greasy.
For a stronger, more concentrated broth, simmer the strained broth uncovered for 30–60 minutes to reduce it by about a quarter.
Freeze in 1-cup (240 ml) portions or in ice cube trays for quick use in sauces, rice, and soups.
Pick the tender meat off the cooked neck bones and use it in tacos, fried rice, or soup.

Make ahead

Make the broth up to 5 days ahead and keep it refrigerated, or freeze it in portions for up to 6 months. Leave the fat cap on until you are ready to use it to protect the broth.

Storage & reheating

Refrigerator: up to 5 days in airtight containers, with the fat cap on top. Freezer: up to 6 months in containers leaving 1 inch (2.5 cm) headspace for expansion. Room temperature: do not leave out more than 2 hours. Reheat: warm gently in a saucepan over medium heat until steaming and at least 165°F (74°C); thawed broth can also be reheated in the microwave.

Substitutions

pork neck bones → pork trotters, pork back bones, or a mix. Trotters add extra gelatin; add 1 lb (450 g) for a firmer set. Blanch trotters first for a cleaner flavor.
apple cider vinegar → white wine vinegar or lemon juice. Use the same amount; flavor will be slightly different but still helps extract minerals.
celery stalks → leek greens or parsley stems. Use about the same weight for similar aromatic depth.
dried bay leaves → 2 sprigs fresh thyme. Adds a more herbal note in place of bay.