Keto Pork Stock

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: 6 hrs Yield: 2 qt. (2l)

Serving Size: 2 cups

Ingredients

2 lb. (1kg) pork marrow bones 1 lb. (450g) pork trotters 1⁄4 cup extra-virgin olive oil 1 yellow onion, quartered (with peel on) 1 large carrot, quartered 1 large celery stalk, quartered 4 qt. (4l) cold water 1 TB. apple cider vinegar 1 bay leaf 2 dried shiitake mushrooms (optional) 2 tsp. sea salt 1 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.

2Heat 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.

3Sauté, 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.

4Add 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. 5 Simmer for 4 to 5 hours, occasionally skimming any white scum that comes to surface of stock.

6To finish stock, remove from heat and let stand for 1 hour. Strain stock to render a clear liquid.

7Refrigerate 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

Fat 72% Protein 23% Net Carb 5% Ratio 1.2:1 Calories 628

Fat 44g

Protein 32g

Total Carbohydrate 7g

Dietary Fiber 1g

Net Carbohydrate 6g