My 4-Ingredient Pork Bone Broth Recipe: Simple, Healthy, and Versatile

The Cantonese Secret to Glowing Skin and Health: Homemade Pork Bone Broth

If there's one ingredient I always keep stocked in my kitchen, it's pork bone broth. This deeply nourishing, collagen-rich broth is a staple in Cantonese households - and for good reason. Not only is it delicious and comforting, it’s also packed with nutrients that support healthy, radiant skin.

Why Pork Bone Broth?

Cantonese cuisine has long treasured bone broths for their health benefits. This particular broth is rich in collagen, which breaks down into gelatin during the long simmer. That jelly-like texture you see when it’s cold? That’s liquid gold for your skin, joints, and gut. It helps keep your skin plump and hydrated, giving you that lit-from-within glow.

It’s also a great source of protein, minerals, and vitamins, making it a perfect all-purpose broth for sipping or cooking. I use it for everything - from quick noodle soups to a flavorful base in ramen, hot pot, or even as a substitute for chicken broth in recipes.

How to Make Pork Bone Broth from Scratch

It’s easier than you think! You only need a few basic ingredients, and the results are so much better than anything store-bought.

Ingredients:

• 5 lbs pork bones (leg and neck bones are best) + 1 lb pork shoulder (optional, but the tender meat is great for soups or your puppy)

• 12 oz carrots (about 2 carrots)

• ½ large onion (or 1 small)

• 6 shiitake mushrooms (fresh or dried)

• 5 quarts of water

  
  

Step-by-Step Instructions

1. Bring Two Pots of Water to a Boil: You’ll need two large pots. Fill each with about 5 quarts of water, just over halfway full to leave room for bones and prevent spillover.

2. Blanch the Bones: Place pork bones (and meat if using) into one pot of boiling water. Boil on high for 10 minutes. This removes impurities and blood, which helps keep your broth clear and clean-tasting.

3. Prep the Aromatics: While the bones are blanching, cut carrots and onion into large chunks. Rinse the shiitake mushrooms and set aside.

4. Transfer to Second Pot: After blanching, move the bones and meat into the second pot of boiling water. If you see large blood clots on the bones, gently scrape them off with a spoon. Add in the carrots, onions, and mushrooms.

5. Simmer Low and Slow: Bring to a boil, then reduce to a gentle simmer. You should see small bubbles rising. Simmer for at least 3 hours—but I prefer 6 to 8 hours for a deeper, richer flavor.

6. Strain the Broth: Remove the bones, meat, and vegetables. The tender pork shoulder can be saved for noodles or other dishes. While the veggies are edible, most of their flavor has gone into the broth. Strain the liquid through a fine mesh strainer for a clearer broth, if you like.

7. Skim the Fat (Optional): Use a ladle to remove surface fat, or use a fat separator for ease. The fat can be saved for cooking or discarded.

8. Let broth cool, then store in airtight containers in the fridge. It will turn into a jelly-like consistency from the collagen—don’t be alarmed, that’s what makes it so nourishing!

   
   

My Everyday Glow-Up Ritual

I drink a small bowl of this almost every day—it's my favorite beauty tonic! Whether I’m making a quick wonton noodle soup, a hearty ramen, or just sipping it plain, this broth always hits the spot.

It also freezes beautifully, so feel free to make a big batch. If your pots are on the smaller side, just halve the recipe and go from there.