Making homemade pork broth is not really a crucial technique when using neck bone.
But, the preparation (cleaning and parboiling the neck bones) is all you need to do before cooking.
Pork neck is often available at Walmart (and also reasonable price,) select meaty bones when you look.
I often store the pork broth in a freezer and use it for homemade ramen noodle soup!
Pork Neck Bones
Pork neck bones are easy to get at US grocery stores such as Walmart, and they are reasonable prices and definitely yummy parts of meat.
The meat is tender and even the cartridge is crunchy and yummy.
Although you think the cartilages disgust, but, which is my favorite part.
Today, I am talking about “how to make pork bone broth from neck bones”, yet, you can make a delicious pork neck bone appetizer with pressure cooking.
At another time, try this easy and tender pork neck bone recipe.
[Photo] Japanese-Style Pork Neckbones; Instant pot recipe
Juicy Tender and savory pork neckbones-Japanese pork belly dish “buta no kakuni” inspired. Using an instant pot (or a pressure cooker), easy-to-cook, only 20 minutes.
Prepare Pork Neck Bones
To make clean and savory pork bone broth, preparation is the key to removing unpleasant flavors.
Especially neck bones contain lots of blood in vessels so cleaning bones is necessary before cooking.
- Soak neck bones in cold water for 2 hours before cooking
- Parboil neck bones to remove gamey flavor and excess fat
Clean Pork Neck Bones
Soak pork neck bones in cold water for 2 hours before cooking to remove blood. Ideally, change the water a few times.
Parboil Pork Neck Bones
It is better to parboil neck bones to remove gamey flavor and also it helps to clean bones as well.
Simply, cover the neck bones with cold water in a large pot and bring the water to a boil. Keep cooking them for 5 minutes and drain them.
Rinse the bones thoughtfully while removing scum from the bones.
In Japanese cooking, we often use flavorful vegetables to add rich sweetness while removing unhappy flavors in a broth such as “ginger” and “leeks”.
Ginger’s savory substances, shogaol, trimethylamine, and piperidine, combine with meat proteins to get rid of a gamey taste.
Also, spicy substances in ginger such as cineole, gingerol, and zingiberene have a stronger taste than the amines, so you don’t taste gamey taste much.
Leeks contain a component called allyl sulfide which works to remove the gamey flavors of the meat.
I indicate green parts of leeks in my recipe, it’s just because green parts of leeks often don’t use for cooking.
It is no problem to use white parts too. By the way, I always store green parts of leeks in a freezer without discarding them.
Here is the storage tip about how to keep leeks fresh longer in a fridge if you are interested.
If you don’t have leeks, onions, scallions, and celery leaves can be substituted.
Other vegetables I add to make pork broth at this time are to add extra sweetness and flavors.
If you have vegetable leftovers (especially root vegetables!), throw them in the soup for a rich complex flavor.
Easy Sweet Homemade Pork Bone Broth With Flavorful Veggies
- instant pot or pressure cooker
- 4 pork neck bones
- 4.5 cups water
- ½ cup Japanese sake or white wine
- ½ onion with skin
- green part of a leek
- 2 cloves garlic, halved
- 0.3 oz ginger, sliced (5-6 slices)
- ½ TSP salt
- vegetable leftovers *carrots, cabbage, celery…
- Clean pork neck bones. Soak pork neck bones in cold water for 2 hours while changing water.
- Rinse the bones thoughtfully under tap water. In an inner pot or a pressure cooker, place the bones and fill the water to cover.
- Parboil the bones to clean and remove the unpleasant flavor from bones. Bring the water to a boil with the "saute" mode for the instant pot o over medium-high on the stovetop for a pressure cooker.
- Once the water gets boiled, keep cooking the bones for 5 minutes, turn off the power or the heat, and drain the bones. (You don't need to cook longer than that.)Rinse the bones thoughtfully under tap water. Wash the inner pot lightly.
- In an inner pot of the instant pot or a pressure cooker, add all ingredients and pork neck bones.
- Put a lid on, set the pressure high, and cook the bones for 20 minutes.Release the air naturally.
- Drain the soup, you can use the broth immediately, or keep it in a fridge or freezer. Use the broth within one week or freeze it for up to 3 months.
What You Can Do The Meat After Bones
You can use up the meat after making the bone broth with these sauces.
*Ingredients per 1.5 cup of meat
- 3 tbsp of Japanese dark soy sauce
- 2 tbsp of Sugar
- 2 tbsp of Sake or white wine
- 1/4 cup of water
- 1/2 tsp of Grated ginger (*optional)
Combine all ingredients in a saucepan, and bring them to a boil. Add the pulled meat and simmer until the sauce reduces by half.
Sweet Sour Sauce
*Ingredients per 1.5 cup of meat
- 1 tbsp of Japanese dark soy sauce
- 1 tbsp of Sugar
- 1/2 tsp of Sesame oil
- 1 tbsp Sake or white wine
- 3 tbsp of Ketchup
- 1 tsp of potato/corn starch mixed with 1 tsp of water
Combine all ingredients in a saucepan, and bring them to a boil while stirring. Add the pulled meat and combine them well.