Tasty and delicious pork broth is a great starter for many soups and other recipes. Pork stock contain high levels of calcium and protein, suitable as a base for highly nutritious soups, dishes for growing boys and girls and people recovering from injuries. It also tastes awesome.
- 1 lb pork bones – broken to help release marrow
- 1 onion
- 1 stalk of celery
- 10 garlic cloves
- 1 apple
- 12 oz ham hocks
- 12 oz of slab bacon whole
- 4 cups dried shiitake mushrooms – reconstituted. Save the water that rehydrated the mushrooms and add it to the broth.
- 1 tbsp soy sauce
- 5 liters of water
- 1 tsp rice wine vinegar
Heat oven to 350. On a sheet pan, spread out broken pork bones and ham hocks and sprinkle with olive oil. Allow to bake for 20 minutes until lightly browned. Pour any juice from pan into a cup and add to broth (in next step).
Bring water to boil in a clean pot. Add white wine vinegar. Add the meats, the slab bacon and all the rest of the ingredients and bring back to boil. Then reduce heat to simmer for 2 to 3 hours or till soup reduced by about 1/2. Scoop out any froth or grit floating on top of the water throughout the process.
Strain broth into a bowl, reserving the bones and bacon. Scrape any remaining meat from bones into a bowl. Cut up the slab bacon into small chunks. Add all the meat back into the soup for a meaty broth or strain out all ingredients to achieve a clear pork broth.
Don’t waste the meat! Use the meats and mushrooms in a bolognese pasta sauce or to stuff some cabbage rolls. Whatever you do, find a good use for the pork.