Homemade Pork Bone Broth
Homemade pork broth doesn’t need a long ingredient list. I made this simple batch with pork chop bones, water, apple cider vinegar, and salt, then used the finished broth to make homemade pork ramen.
As the bones simmer, collagen from the connective tissue breaks down into gelatin, giving the broth body and a silky texture.
Once refrigerated, a collagen-rich broth may even set into a soft gel beneath a layer of solidified pork fat. Warm it again, and it melts right back into a rich amber broth.
Why You’ll Love This Pork Broth
It makes use of bones you might otherwise throw away. Pork chop bones with bits of meat and connective tissue still attached can become the foundation for another meal.
You only need four ingredients. There are no vegetables or aromatics required for this basic version.
It makes a concentrated small batch. Rather than making quarts of broth, this recipe gives you approximately 2 cups—just enough for ramen, another soup, or even pork fried rice.
It can become beautifully gelatinous. Collagen from the bones and connective tissue converts into gelatin during cooking, giving the finished broth noticeably more body.
How to Use Homemade Pork Broth
This small batch of homemade pork broth is especially useful when you don’t need a large pot of stock. Use it as the base for ramen, noodle soups, beans, greens, sauces, or other pork-based soups and stews.
My favorite use is ramen. I used homemade pork broth to make my Instant Pot Pork Ramen with Homemade Pork Broth, Baby Bok Choy, Carrots & Zucchini.
Because this basic broth isn’t heavily seasoned with vegetables or herbs, you can build its flavor according to the dish you’re making.
Homemade Pork Bone Broth
This simple stovetop pork broth turns pork chop bones, water, apple cider vinegar, and salt into a small batch of rich, silky broth that’s especially good for homemade ramen.
Recipe Details
Yield: About 2 cups
Prep Time: 5 minutes
Cook Time: About 2 hours
Method: Stovetop
Ingredients
4 raw pork chop bones, preferably with some meat and connective tissue attached
1 bottle (16.9 ounces/about 2⅛ cups) water
1 tablespoon apple cider vinegar
1 teaspoon salt
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Instructions
Place the pork bones in a small saucepan. Add the water, apple cider vinegar, and salt.
Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and maintain a gentle simmer for about 2 hours.
Remove the saucepan from the heat and leave it covered as the broth begins to cool.
Remove the bones and strain the broth through a fine-mesh strainer into a clean container.
Use immediately while hot, or cool and refrigerate for later use.
Storage
If you’re not using the pork broth immediately, cool it promptly and transfer it to a clean, airtight container. Refrigerate and use within 3 to 4 days.
The broth may become quite firm or gel-like in the refrigerator. That’s normal. It will liquefy again as you reheat it.
You may also see a solid white layer of pork fat form across the surface. Leave it in place until you’re ready to use the broth, or remove some or all of it according to how rich you want the finished dish.
For longer storage, freeze the cooled broth in a freezer-safe container, leaving some room for expansion. For best quality, use frozen homemade pork broth within about 3 months.
Frequently Asked Questions
Why did my pork broth turn to gel?
That’s a sign that your broth contains gelatin.
Pork bones, cartilage, joints, and connective tissue contain collagen. During cooking, some of that collagen breaks down into gelatin. When the broth gets cold, the gelatin can cause it to set into a soft gel or jelly.
Once heated, it melts right back into liquid.
What is the white layer on top of refrigerated pork broth?
The white layer is primarily rendered pork fat that has risen to the surface and solidified as the broth cooled.
The gelatin is in the broth underneath. You can remove the hardened fat for a leaner broth or leave some of it to add richness, particularly when making ramen.
What kind of pork bones can I use?
Pork chop bones work well, particularly when some meat and connective tissue remain attached. You can also use neck bones, rib bones, shoulder bones, ham bones, or shank bones.
Bones containing cartilage, joints, skin, and connective tissue can contribute particularly well to a gelatin-rich broth.
Do the pork bones have to be raw?
No. Raw bones are what I used for this recipe, but bones from cooked pork can also be used.
Previously cooked bones have already released some of their flavor and gelatin during their first cooking, so the resulting broth may be different. Smoked pork bones, such as ham or smoked pork shanks, will also contribute a smoky flavor to the broth.
Can I add aromatics?
Yes. I deliberately kept this broth simple so I could season it according to whatever I planned to make with it.
For additional flavor, you can add onion, garlic, carrot, celery, bay leaf, ginger, or scallions. For an Asian-style noodle soup or ramen, ginger, garlic, and scallions are especially good choices.
Why add apple cider vinegar?
The mild acidity can assist extraction from the bones and connective tissue as they cook, although heat and cooking time do most of the work of converting collagen into gelatin.
I used 1 tablespoon of apple cider vinegar in this batch and did not taste or smell vinegar in the finished broth.
If you enjoyed making this Homemade Pork Bone Broth, you may also like my Recipe for Homemade Chicken Broth: The Secret to Better Soups, Rice & Sauce.
Made with chicken thigh bones and skins, it’s another simple way to turn ingredients you might otherwise discard into a flavorful homemade broth for soups, rice, sauces, and more.
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