Beef · Pork

Bone Broth


My partner brought home soup bones, pig feet and two gorgeous slabs of pork belly (hello, Dong Po Rou!) and this inspired me to make not only a nourishing broth, but one heck of a base for a soup like Ramen or Pho.

What is bone broth?

Bone broth is a source of minerals, like calcium, phosphorus, magnesium,  and potassium, in forms that your body can easily absorb. It’s also rich in glycine and proline, amino acids not found in significant amounts in muscle meat (the vast majority of the meat we consume). It also contains chondroitin sulfate and glucosamine, the compounds sold as supplements to reduce inflammation, arthritis, and joint pain. Finally, “soup bones” include collagen, a protein found in connective tissue of vertebrate animals, which is abundant in bone, marrow, cartilage, tendons, and ligaments.  (The breakdown of collagen in bone broths is what produces gelatin.)

There are heaps of benefits to consuming this tasty liquid. Improved digestion, muscle repair and growth, healthier immune and nervous system…. The list goes on. Those who suffer from an autoimmune or inflammatory disorder can absolutely benefit from drinking bone broth. Bone broth consumption can help prevent osteoporosis later in life, due to the skeletal strengthening minerals being able to be more readily absorbed. Plus it’s downright delicious.

It’s also SO simple. All that went into this pot was soup bones (beef), pig feet (erm… pork) and water. I have also added various other ingredients in the past – garlic, onions, carrots, celery, spices, etc. With tonight’s batch, I wanted a “clean slate” of sorts. Something I can add fresh ingredients and flavors into later for the earlier mentioned dishes.



I may have lied about the ingredients in the pot. I actually did add around 2 tablespoons of Apple Cider Vinegar. This helps the minerals in the bones leech out into the broth, thus boosting the nutritional value of the broth! Cooking really is a magical process.

This batch is going to simmer for approximately 14 hours. The longer the better, especially when it comes to beef bones. I don’t think there’ll be much left of the bones and feet… Which is great! The majority of the nutrients will have ended up in the water, leaving me with a delicious and nutriously kick-ass broth.

Excuse me while I daydream of all the delicious things. 🙂




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