Pork Broth

1. 1

   Place the pork, salt, and peppercorns in a large pot.

2. 2

   Pour in 10 cups water and bring to a boil over high heat.

3. 3

   Cover, reduce the heat to low, and simmer for 3 hours.

4. 4

   Skim the froth off the surface with a spoon.

5. 5

   Remove from the heat, take out the pork pieces with a slotted spoon or tongs, and place in a bowl to cool.

6. 6

   Strain the broth through a sieve and skim off the fat.

7. 7

   Chilling the broth makes removing the fat easier.

8. 8

   Once the pork is cool enough to handle, pull the meat off the bones and tear it into bite-sized pieces.

9. 9

   Discard the bones.

10. 10

    Measure out enough broth or pork for your chosen recipe and keep the rest refrigerated for up to 3 days or frozen for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.