Chinese Pork Broth
(Total Time: 50 MIN| Serves: 8)
2½ pounds assorted pork bones
1 halved small yellow onion
1 peeled and sliced medium carrot
1 chopped celery stalk
8 cups filtered water
2 tbsp. fish sauce
1 tsp apple cider vinegar
¼-ounce dried shiitake mushrooms
4 smashed garlic cloves
1 tsp chopped fresh ginger
Kosher salt, to taste
In the pot of Instant Pot, add all ingredients.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 45 minutes.
Select the “Cancel” and carefully do a “Natural” release for about 15 minutes and then do a “Quick” release.
Remove the lid and through a fine mesh strainer, strain the broth.
Keep aside at room temperature to cool completely.
Transfer to a container and refrigerate overnight.
Remove solidified fat from the top of the chilled broth.
You can preserve this broth in the refrigerator for about 5-7 days or up to 3-4 months in the freezer.
Per Serving (Calories 217|Total Fat 5g| Net Carbs 0.37g| Protein 37.1g| Fiber 1.2g)