Pork Bone Broth
Pork Bone Broth is the Rodney Dangerfield of stocks. It gets no respect! All the health benefits of bone broth AND the richness of pork, what could be better???
As a connoisseur of Pho, I can tell you it all starts with a rich pork broth. The one thing I hear from folks that have tried to make pork broth is that it is super fatty. No problem! Treat it like clarified butter. Make the broth and then put it in the fridge overnight. The next day all that fat will have risen to the top and solidified, making it super easy to remove.
- Place the bones in a roasting pan and sprinkle liberally with olive oil, salt and pepper. Roast at 450 until bones carmelize to a nice mahogany, about 30 min.
- Place roasted bones and pig foot in a large stock pot and cover with water. Heat on high until it comes to a boil, then cook 5 minutes. Dump all the water out and refill with fresh water to cover.
- Add in the Apple Cider Vinegar, Salt and Pepper and bring to a boil. Reduce heat and simmer for 8-24 hours.
- Skim the foam off the top every so often as it simmers.
- Once the broth gets to the taste and consistency you like, take it off the heat and let cool. Once cool, strain out the solids and place in air-tight containers in the fridge.
- Once chilled, skim the congealed fat off the top.
- Use this rich broth as a base for many soups, sauces or to ward off flu season!