Overview
Pork bone broth is a long-simmered stock made from pork bones, connective tissue, water, and aromatics, often emulsified for ramen.
Food note
Chill promptly after cooking and refrigerate within two hours. Remove excess surface fat if a lighter broth is desired And season only when the final dish is assembled.
Pros
- Gelatin-rich texture
- Umami base
- Protein contribution
Cons
- Fat varies widely
- Sodium rises after seasoning
- Long cooking time
Calories by servingShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 ml | 45 kcal | 3.5 g | 0.5 g | 3.2 g |
Per 50 ml50 ml | 22.5 kcal | 1.75 g | 0.25 g | 1.6 g |
Per 100 ml100 ml | 45 kcal | 3.5 g | 0.5 g | 3.2 g |
Per 150 ml150 ml | 68 kcal | 5.25 g | 0.75 g | 4.8 g |
Per 200 ml200 ml | 90 kcal | 7 g | 1 g | 6.4 g |
Per 250 ml250 ml | 113 kcal | 8.75 g | 1.25 g | 8 g |