- (3 lbs, raw) Pork Soup Bones
- (1) large yellow onion, trimmed, peeled, quartered
- (2) celery ribs
- (1) medium leek, roots, trimmed, halved, & thoroughly cleaned
- (4) garlic cloves, peeled
- (1) 2 inch section of ginger, sliced
- (20) peppercorns, whole
- (2 Tbsp) apple cider vinegar
- (1/2 tsp) sea salt
*Note that the amount of broth you can make will be limited in the Instant Pot. If making a stovetop version, consider doubling the recipe to maximize your pork bone broth output.
*Because of the long cook time for the stove top version, consider prepping and roasting the bones a day ahead and starting your broth first thing the next morning.
- Preheat oven to 400 degrees F.
- Set bones in a large stock pot. Fill with cold water so bones are covered at least an inch. Bring to boil, then turn heat down to a rapid simmer and cook 20 minutes. While bones cook, skim any brown foam that rises to the top with a fine mesh sieve or slotted spoon.
- Remove bones from the boiling water, shaking off excess water, and place in a rimmed baking sheet or two. Roast 30 minutes, or until bones are a deep brown hue and very fragrant. Discard blanching water.
- To make pork bone broth on the stovetop, place roasted bones in the same stock pot used for blanching. Add onions, celery, leeks, garlic, ginger, peppercorns, and apple cider vinegar. Add 6 quarts cold water and bring to a boil, skimming any foam that rises to the top. Turn heat down to a gentle simmer (medium-low) and set a slightly askew lid on top. Simmer, stirring and skimming every hour or so for 10 - 18 hours. As broth cooks, edge heat down to low and add water as needed. I do not recommend leaving the broth unattended for any length of time. Add sea salt toward the end of cook time – it should be just enough to bring out the flavor.
- To make broth in an electric pressure cooker, combine roasted bones and all remaining broth ingredients in the inner pot. Add 3 quarts cold water (no more than two-thirds of the way up the pot). Close lid and set vent to sealing. Cook at high pressure for 5 hours. Allow broth to manually release for 30 minutes.
- Strain broth (I typically use a colander and then a fine mesh sieve). If desired, strain again through a fine mesh sieve lined with cheesecloth.
- Pour broth into quart jars, and carefully set in the fridge. It's important to chill cooked broth quickly, so if you're leaving it in a large stock pot, consider immersing it in an ice bath first to quickly bring down the temperature.
- To freeze broth, fill wide mouth quart jars with broth just up to the curve in the glass (for about 2-inches of head space). Allow broth to chill overnight in the fridge, then label jars, and freeze for up to 6 months.
Recipe from Brooklyn Supper