Pork broth

[Jtandi]

Got some bones today at the farmers market but it seems most broth recipes are chicken or beef...do I add apple cider vinegar like beef broth? Here's what I put in the crockpot: 1 1/4 lbs pork bones, 1/2 Asian pear, ginger, carrots, onions, celery, & garlic...sound ok?

[gboyum]

Started a batch of broth from pork rib bones this morning, and I have been adding vinegar to all of my broths. I used the traditional carrots and onion, but the addition of the asian pear and ginger sounds amazing.

[MJam]

I make a broth every week that is usually a mix of pork bones (neck bones) and beef marrow bones (ox tail, shanks and others). I add carrots, celery, onions, garlic, 2 tbsps raw acv, 10 peppercorns and 1 tsp sea salt. I make a similar chicken one with carcasses and chicken feet, I just don't cook it as long as the beef/pork one. Add the vinegar to both, it is undetectable in the finished product and it helps draw the goodness out of the bones....Mmmm boney goodness.

I am interested to see how the addition of ginger and the asian pear will make it taste, keep us updated!

[Susan W]

I love the idea of the pear and ginger. I have never made pork broth but the idea intrigues me.

[Jtandi]

I'm still on the learning curve with the seasoning...I should've at least doubled the pear and the ginger. I'm always a little weary with ginger since I over-gingified a soup once. the broth is pretty bland so next time I will be adding more spices as well as more pear (or apple?) and ginger.

[Lisa@SwissPaleo]

About the addition of vinegar:

Yes, it's good to add to any kind of bone stock because it helps to pull the minerals out of the bones and into your stock/broth.