YIELD: 2 quarts | PREP TIME: 5 minutes
STOVETOP: about 4 hours | SLOW COOKER: about 10 to 12 hours | PRESSURE COOKER: about 1 hour
4 pounds pork bones, ideally including a foot
2 large leeks, cleaned and chopped (see Tip on here )
1 (4-inch) piece fresh ginger, sliced
½ ounce dried shiitake mushrooms
2 tablespoons apple cider vinegar
2 teaspoons salt
10 to 12 black peppercorns
01 Place the pork bones in a large pot and cover with water. Bring to a boil and cook for 3 to 5 minutes, until there is a good layer of scum at the top. Dump the entire contents of the pot into a clean sink. Rinse the bones well, scrubbing them with your hands to remove any remaining scum. Set the bones aside.
02 Clean the pot.
02 Return the bones to the pot and add the leeks, ginger, mushrooms, vinegar, salt, peppercorns, and 10 cups of cool water.
04 Partially cover the pot and bring the contents to a boil. Turn the heat down to a strong simmer and cook for 4 hours.
05 Use a fine-mesh strainer to strain the broth, pressing as much liquid from the bones and vegetables as possible before discarding them. Store the broth in a glass jar in the refrigerator for up to 1 week or in the freezer for up to a year.
Slow Cooker Instructions: After completing Step 1, transfer the bones to a slow cooker. Add the remaining ingredients and 2 quarts of cool water. Cook on low for 10 to 12 hours. Proceed with Step 5.
Pressure Cooker Instructions: After completing Step 1, transfer the bones to a pressure cooker. Add the remaining ingredients and 7 cups of cool water. Secure the lid and cook on high pressure for 1 hour, then allow the pressure to release naturally for 10 minutes before opening the lid. Proceed with Step 5.
AIP Modification: Omit the peppercorns.
