Pork Broth

I realize pork broth isn't a standard broth. In fact, I'm not sure you can even find it at the store. But when you are on a rotation diet which doesn't allow the use of chicken broth multiple times a week, you have to get creative. I really like using this for bean and lentil soups. By design, pork is one of my protein choices on bean and lentil day, such a great pairing!

3.5-4 pounds pork bones

3-4 whole carrots, chunked or 20 baby carrots

2 small or 1 large onion, quartered

1 parsnip, chunked (optional)

3-4 celery stalks, chunked (leaves included)

15 fresh sage leaves

2 bay leaves

sprig of fresh rosemary (thyme is also tasty)

1-2 tbsp salt (start with 1 and add to taste)

6 quarts of water

1-2 tbsp Ume Plum Vinegar (apple cider would be good as well)

• Drizzle a small amount of vinegar over meat, onion, carrots, and parsnip
• Sprinkle with about 1 tsp salt and roast for 1 hour at 400 degrees
• About 15 minutes before roasting is finished, heat water, celery, herbs and 2 tsp salt in a large stock pot
• Once roasted and browned, add meat and vegetables to stock pot and bring to a simmer
• Simmer for 4 hours, skimming off foam every hour or so
• I like to chill the stock overnight, skim off any fat and then strain into quart jars and freeze. If you are using it right away, then just strain and use.