Pork Bone Broth: Rich, Gentle Broth for Everyday Meals

Most of us enjoy a warm bowl of broth now and then, but few realize how nourishing a slow-simmered pork bone broth can be. Rich in natural flavour and collagen, this gentle broth forms the perfect base for countless meals. Slowly simmered with ginger and mild aromatics, it supports digestion, provides comforting warmth, and can be used on its own or as a versatile foundation for soups, noodles, sauces, and more.

Cook it once, and you’ll have a ready-to-use nourishing base that saves time and effort in countless future meals.

Pork Bone Broth Recipe

This recipe is simple, adaptable, and perfect for creating a nourishing base for everyday meals. You can enjoy it on its own or enhance it with local ingredients like fresh vegetables, noodles, or grains.

Serves: 4–6 | Prep: 10 min | Cook: 2–6 hours 

Ingredients

• 1–1.5 kg pork bones (preferably a mix of marrow bones and ribs)

• 2–3 slices fresh ginger

• 1–2 teaspoons white pepper (optional)

• 1–2 tablespoons Shaoxing cooking wine (You may use a small amount of rum or brandy) (see note below)

• Salt to taste

• 1 onion (whole or halved)

• 1–2 carrots, cut into large chunks

• Daikon radish (optional)

• 3–4 litres of water

Instructions

1. Soak the bones Rinse the pork bones and soak them in cold water for 20–30 minutes. This helps remove excess blood and creates a cleaner broth.

2. First boil (cleaning step) Place the bones in a pot, cover with fresh cold water, and bring to a boil.Once boiling, foam and impurities will rise to the surface. Boil for 3–5 minutes.

3. Rinse Remove the bones and rinse them briefly under warm water.Clean the pot as well if needed.

4. Return the cleaned bones to the pot and add fresh cold water, ginger slices, optional white pepper, and cooking wine.

5. Slow simmer Bring to a gentle boil, then reduce to low heat. Add the onion and carrots. Season lightly with salt or adjust flavours if needed.Let the broth simmer for 2–6 hours. The broth should remain at a slow simmer — never a full boil — to keep the flavour clean and delicate.

6. Strain Strain the broth to remove the bones and vegetables. Store the broth in the refrigerator for up to 4–5 days or freeze for later use.

Notes & Tips

• Why cold water? Starting the bones in cold water helps extract collagen and minerals gradually, improving clarity and flavour.

• Why cooking wine? Traditionally, a small amount of cooking wine is added to neutralise any strong or unpleasant smell from pork bones. This step is especially helpful for people who dislike the natural aroma of pork.

• If you cannot find Shaoxing wine: If it is unavailable, suitable substitutes include:

  • a small amount of rum or brandy (avoid herbal schnapps or strong aromatic alcohols)

  • dry white wine (1–2 tablespoons)

  • or 1 teaspoon apple cider vinegar

  • or omit entirely if you enjoy the natural flavour

Storage Tips

• The broth keeps well in the refrigerator for 4–5 days.

• For longer storage, freeze in small portions — for example, in ice-cube trays or small containers.

How to use frozen broth:

• Add a small cube as a base when cooking sauces, stir-fries, or grains.

• Defrost a larger portion and use it as a nourishing meal with noodles and vegetables.

Your Nourishing Meal Base

This gentle pork bone broth is a simple, versatile foundation for many meals. Slowly simmered with ginger and mild aromatics, it develops rich natural flavour and releases collagen, which supports the body’s structure and resilience.

Enjoy it on its own, or use it as a base for soups, noodles, sauces, or other dishes. Frozen in small portions, it’s easy to incorporate into everyday cooking, helping you create wholesome, restorative meals with minimal effort.