Pork Bone Broth

Ingredients

• 400g pork bones (neck, knuckle, or spare rib bones)
• 1.5 litres cold water
• 1 tsp apple cider vinegar (optional)

Method

1. 01

   Place pork bones in a large pot with cold water. Bring to a boil for 5 minutes, drain, and rinse bones thoroughly.

2. 02

   Return bones to pot with 1.5 litres of fresh cold water and an optional splash of apple cider vinegar.

3. 03

   Bring to a gentle boil, then reduce heat to the lowest simmer and cook partially covered for 2–3 hours.

4. 04

   Skim any foam or impurities from the surface during the first 30 minutes.

5. 05

   Strain through a fine mesh sieve, cool completely, and refrigerate overnight. Remove any solidified fat from the top before serving.

How to offer

Serve warm as a gentle drink or mix into purées. Pork broth is mild and widely used in many cuisines.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months.

Nutrition note

Pork is packed with high-quality protein necessary for muscle growth and repair. It is a fantastic source of heme iron, which is the most easily absorbed form of iron, crucial for preventing anemia and supporting cognitive function.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer