- Prepare the Ingredients
Gather all ingredients: 3 lbs meaty pork bones, 1 large yellow onion (quartered, skin on), 2 large carrots (roughly chopped), 1 large leek (white and light green part, sliced), 1 whole garlic head (halved crosswise), 2 tbsp apple cider vinegar, 1 tsp black peppercorns, 2 whole bay leaves, 12 cups cold water, and 1 tsp kosher salt.
- Roast for Deep Flavor
Preheat your oven to 425°F. Arrange the pork bones in a single layer on a rimmed baking sheet. Roast for 30-40 minutes, turning once, until deeply browned and fragrant. This step is non-negotiable for that rich, caramelized base flavor.
- Pressure Cook to Perfection
Transfer the roasted bones and any pan juices to your Instant Pot. Add the onion, carrots, leek, garlic, vinegar, peppercorns, bay leaves, and salt. Pour in the cold water, ensuring it does not pass the Max Fill line. Secure the lid, set the valve to Sealing, and cook on High Pressure for 120 minutes. Allow for a full Natural Pressure Release (about 30-45 minutes).
- Strain and Skim
Carefully open the pot. Using a fine-mesh strainer or cheesecloth-lined colander, strain the broth into a large heatproof bowl or pot. Discard the solids. Let the liquid settle for a minute, then use a large spoon to skim off any excess fat from the surface. For a clearer broth, you can strain it a second time.
- Cool and Store
For the best flavor and clarity, cool the broth quickly. Place the bowl of hot broth into a larger bowl or sink filled with ice water, stirring occasionally until lukewarm. Then, portion into containers and refrigerate. Once chilled, this pork bone broth will solidify into a savory gelatin. Reheat gently as needed.
- Calories:35 kcal
- Protein:5 g
- Carbohydrates:3 g
- Sugar:1 g
- Salt:0.3 g
- Energy:146 kJ
- Fat:1 g
My quest for the perfect **pork bone broth** started with a disappointing takeout ramen. The broth lacked soul, that rich, velvety depth that hugs you from the inside. I realized that magical base wasn’t something you could just buy; it was something you had to coax from the bones yourself, and my trusty Instant Pot was going to be the shortcut that made it possible on a weeknight.
The Rich History of a Simple Pork Bone Broth
Long before pressure cookers, simmering bones was the ultimate act of kitchen economy and flavor alchemy. Cultures worldwide have their versions, from Vietnamese phở to Mexican caldo. This method honors that tradition, using modern tools to extract every ounce of collagen and flavor without watching a pot for a full day.
Why This Method Yields Liquid Gold
What makes this recipe a keeper is the specific focus on texture and clarity. We’re not just boiling bones; we’re first roasting them to develop a deep, caramelized flavor base, then using a quick pressure cycle to mimic a 12-hour simmer in a fraction of the time. The result is a broth that’s deeply savory, slightly sweet from the vegetables, and sets into a wobbly, savory jelly when chilled—the hallmark of a collagen-rich success.
Your Non-Negotiable Pro-Tip: The Quick Chill
Here’s my ‘aha!’ moment: after straining, don’t just let the pot sit. Pour your hot broth into a large metal bowl set inside an ice bath in the sink. Stir it occasionally. This rapid cooling stops the cooking process, preserves that crystal-clear color, and locks in the fresh flavor. It’s a small step with a huge payoff.
Serving & Pairing Your Pork Bone Broth
While it’s phenomenal as a sipping broth with a pinch of sea salt and chives, think bigger. Use it as the base for a hearty bean soup, cook your rice in it for an incredible side dish, or reduce it down to make a powerful pan sauce for pork chops. For a drink pairing, a crisp, cold lager or a dry Riesling cuts through the richness beautifully.
Variations for Every Pantry
No apple cider vinegar? White wine or rice vinegar works. Out of leeks? A whole onion, skin-on for color, is fine. For a more medicinal, Korean-style broth, add a few slices of ginger and a couple of whole garlic cloves. If you want a clearer, more neutral broth, skip the roasting step and just blanch the bones first.
Make-Ahead Magic & Storage
This is the ultimate make-ahead project. Let the strained broth cool completely, then portion it into freezer-safe jars or bags (leave headspace for expansion). It will keep for 5 days in the fridge and up to 6 months in the freezer. I love having these golden cubes of flavor on hand for a quick culinary upgrade.
Your Pork Bone Broth Questions, Answered
Can I use this method for other bones? Absolutely! The same process works wonders for beef knuckles or chicken backs. Adjust roasting times slightly for smaller bones.
My broth didn’t gel. What happened? Don’t worry! Gelation depends on the collagen content of your specific bones. It will still be packed with flavor and nutrients. For a guaranteed gel next time, seek out joints like pigs’ feet or neck bones from your butcher.
So, what are you waiting for? Grab those bones and transform them. Your future soups, stews, and sauces will thank you. And if you’re looking for more inspiration on using homemade broths, I highly recommend browsing Serious Eats. Now, tell me in the comments—what’s the first dish you’ll make with your liquid gold?
