Pork broth


Jtandi

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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?

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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!

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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.

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