How to Cook a Pork Breast Bone

by Sara Ipatenco

A bowl of broth on a blue and white table cloth.

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If you do not consider a pork bone a valuable food source, perhaps you should reconsider. When you cook a pork breast bone after you have eaten the brisket attached to it, you can create a rich, hearty and flavorful broth that can become the base for a nutritious and tasty soup or stew. Add a few vegetables for vitamins and minerals as well as herbs, spices and seasonings, cover with water and simmer at a low temperature for several hours.

Place your pork breast bone into the stock pot.

Use a sharp chopping knife and a cutting board to chop your vegetables into small pieces. Consider carrots for vitamin A, celery for potassium and potatoes for vitamin C. Add the vegetables to the stock pot.

Sprinkle the pork breast bone and vegetables with salt, pepper and your favorite herbs and spices. Rosemary and thyme offer a savory flavor while garlic and red pepper flakes add a bit of spice.

Cover the pork and vegetables with water.

Cover the stock pot tightly with a lid.

Place the stock pot over medium-high heat and bring to a rolling boil.

Allow the broth to boil for 5 to 10 minutes.

Lower the heat to medium-low and simmer the pork breast bone for 2 to 3 hours.

Cool the broth slightly and then remove the pork bones and vegetables. Discard.

Use the broth right away to make soup or stew, or store in freezer safe containers for a future meal.

Tips

  • Add your favorite vegetables to the stock pot. Onions and garlic are additional options that add flavor and nutrition to your pork stock. Use your pork broth to make a nutritious vegetable soup. Add chopped carrots, celery, onion, potatoes, green beans and corn, which supply fiber, vitamin A and potassium, to the broth and heat until steaming hot. Serve with fresh bread or a tossed green salad. Add shredded pork for a boost of protein and iron. Simmer vegetables such as broccoli, cauliflower or Brussels sprout, in pork broth rather than sauteing them in butter for a lower-fat way to prepare a nutrient-dense side dish. Cook white or brown rice in your pork broth to create a flavorful side dish that complements your favorite Asian recipe.

References

  • Essentials of Professional Cooking; Wayne Gisslen
  • How to Cook Everything: 2,000 Simple Recipes for Great Food; Mark Bittman and Alan Witschonke

Photo Credits

  • Photosiber/iStock/Getty Images

About the Author

Sara Ipatenco has taught writing, health and nutrition. She started writing in 2007 and has been published in Teaching Tolerance magazine. Ipatenco holds a bachelor's degree and a master's degree in education, both from the University of Denver.