11/11/21: This pork bone broth recipe (#3) version does not contain any dried shrimp or dried squid. I am cooking a 12-quart worth of homemade pork bone broth so I can use three quarts for fuzzy squash soup and freeze the remaining for future quick fix.

• Prep time: 15 minutes
• Cook time: 2 hours
• Serving size: 12 quarts of broth

Ingredients:

• 4.5 lb femur pork bones
• 2 lb pork ribs
• 6 yellow onions (2 lb)
• daikon (2 lb)
• 1 cup fried shallots (2 oz)
• 4 oz ginger
• 14 quarts water
• 1 Tbsp garlic powder
• 4 Tbsp mushroom seasoning
• 4 Tbsp sea salt
• 4 Tbsp cane sugar
• 1/8 tsp black pepper

Direction:

1. Prep the vegetables.

2. Place the bones in the big pot. Add the daikon, ginger, and onions into the pot. Place the pot on the stove and then pour in the 12 quarts of water. I add the other two quarts of water later.

3. Bring the pot to a boil on high heat. When the broth starts boiling hard, turn the heat to medium high so that the broth is constantly lightly boiling. I spent about an hour skimming off the scum to make the broth clear.

4. When the brown dark murky scum appears to look white, adjust heat setting to medium. This is the time I add in the remaining two quarts of water and then season the broth with the following:

• 1 Tbsp garlic powder
• 4 Tbsp mushroom seasoning
• 4 Tbsp sea salt
• 4 Tbsp cane sugar
• 1/8 tsp black pepper

Continue simmering the broth on light boil for another hour. At the end of the two hour of cooking this broth, turn off the heat and pour in the fried shallots.

5. I store my broth in freezable and reusable plastic quart size containers. With this recipe batch, I am able to freeze 8 quarts of broth. I scooped out the bones and daikon because my husband likes to eat those. With the remaining broth, I transfer it into a 6-quart pot to make a pot of fuzzy squash soup for my kids.

Here’s the link to my winter melon soup with pork bone broth version #3.

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