Keto Pork Stock 113
This gorgeous dark-colored stock uses roasted bones to create a substantial and deeply flavored base.
Keto Pork Stock Prep Time:
1 hr
Cook Time:
Ingredients 2 lb. (1kg) pork marrow bones 1 lb. (450g) pork trotters
1 large celery stalk, quartered
2
6
Heat a large stockpot or Dutch oven over mediumhigh heat. Add extra-virgin olive oil. When the pot is hot and oil is shimmering, add yellow onion, carrot, and celery.
1 TB. apple cider vinegar 1 bay leaf 2 tsp. sea salt
Serving Size:
5
4 qt. (4l) cold water
2 dried shiitake mushrooms (optional)
2 qt. (2l)
Preheat the oven to 350°F (180°C). Place pork marrow bones and trotters on a rimmed metal baking sheet. Bake for 20 to 30 minutes, or until browned.
⁄4 cup extra-virgin olive oil
1 large carrot, quartered
Yield:
1
1
1 yellow onion, quartered (with peel on)
6 hrs
3
Sauté, stirring occasionally, until browned, about 4 to 5 minutes. Add cold water and stir, scraping up any browned bits from the bottom of the pot.
4
Add browned bones and trotters, along with any residual drippings from the baking sheet. Add apple cider vinegar, bay leaf, dried shiitake mushrooms (if using), and sea salt. Stir and reduce heat to medium-low.
2 cups
Simmer for 4 to 5 hours, occasionally skimming any white scum that comes to surface of stock.
To finish stock, remove from heat and let stand for 1 hour. Strain stock to render a clear liquid.
7
Refrigerate or freeze stock immediately in 2- to 4-cup portions for later use.
Variation: To make Keto Beef
Stock, replace pork marrow bones with 2 pounds (1kg) beef knuckle bones, and use 1 pound (450g) oxtails or beef short ribs instead of pork trotters.
Nutrition per Serving 72% Protein 23% Fat
5% 1.2:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
628
44g
32g
7g
1g
6g