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Today, let’s explore the wonders of homemade pork broth – a fantastic option for babies below 12 months of age. When it comes to our little ones, we always want the best, and that’s where homemade pork broth shines. Unlike store-bought versions that can be high in sodium and expensive, making your own gives you complete control over the flavors. It’s a wholesome treat for your precious little foodies!

Not only is this broth a fantastic base for a plethora of recipes but its rich and satisfying taste makes it an excellent replacement for any additives. Let’s dive into the heartwarming world of homemade pork broth, a kitchen essential that’ll leave your taste buds and baby’s tummies happy and nourished!

If pork is not your thing, I have other homemade broth recipes:


Suitable for 4 – 6 servings, 6 months and up

  • 800g pork ribs
  • 1-inch ginger, sliced
  • 2 spring onions, cut into sections
  • 1 teaspoon cooking wine
  • 2 large carrots, peeled and cut into chunks
  • 15g Hua Shan (dried Chinese yam), peeled and cut into chunks
  • 4 jujubes (Chinese red dates), pitted
  • 3 slices of ginger
  • 8 cups water (or enough to cover the ingredients)
  • 1 apple, cored, and sliced

Step By Step

  1. In a pot, add 4-6 cups of water (approximately 0.96 – 1.44 liters) to cover the pork ribs, ginger slices, spring onion sections, and cooking wine. Bring it to a boil over high heat, and let it simmer for 10 minutes to remove any scum.
  2. Carefully pour away the water and rinse the pork ribs under cold running water to remove any impurities.
  3. Return the rinsed pork ribs to the pot. Add the carrots, Huai Shan, Jujubes, and 3 slices of ginger. Cover the ingredients with water again.
  4. Bring the pot to a boil, then reduce the heat to low and let it simmer for 2 hours. The long, slow simmering will ensure the pork ribs become tender and full of flavor.
  5. After 2 hours, add the apple slices to the pot and continue simmering on low heat for another 30 minutes. The addition of apples brings a delightful hint of sweetness to the dish.
  6. Your Homemade Pork Ribs broth will be ready to serve!
Look at how tender the meat is! It’s falling from the bone~

Ways to Cook

1. Slow Simmer on the Stovetop: To savor the traditional flavors of Chinese broth, try the most basic way which is to slow simmering on the stovetop. Use a large stainless steel stockpot Stainless Steel Stockpot to simmer pork ribs with fragrant spices. Hours of gentle heat will infuse the broth with rich flavors, making it a perfect base for a variety of dishes.

2. Time-Saving Pressure Cooker Magic: When time is tight, a pressure cooker is a lifesaver! Try this electric pressure cooker Electric Pressure Cooker to whip up Chinese broth in a fraction of the time.

3. Let the Slow Cooker Work Its Magic: For a hands-free approach, embrace the convenience of a slow cooker. This bestseller Slow Cooker does all the work for you. Toss in the ingredients, set it to low or high heat, and return to a delectable Chinese broth, ready to enjoy. Perfect for busy families and those who appreciate effortless cooking! This is by far my favourite way.

Why Batch-Make?

Batch-making this delightful recipe not only saves time and effort but also puts more money back in your pocket. By purchasing ingredients in bulk, you can take advantage of cost-saving deals and discounts. Moreover, buying in larger quantities means you’ll have all the essentials readily available, reducing the need for frequent trips to the grocery store. Plus, when you prepare a big batch, you minimize food waste as you can portion and store the broth for future meals.

No more tossing out unused ingredients that spoil before you can use them. So, embrace the economical side of batch making – it’s a budget-friendly kitchen hack that lets you enjoy delicious meals without breaking the bank!

Ways to Store

Alright, let’s talk about how to store this delectable broth like a pro! You have two fabulous options: refrigerating and freezing. So, let’s break it down, shall we?

Refrigerating with Love: After you’ve prepared your batch-made broth, let it cool down to room temperature. Sieve it through a mesh, then transfer the broth into airtight containers or mason jars. Pop them into the fridge, and you’re all set! Your lovingly made broth will stay fresh and flavorful for up to 4-5 days. Perfect for quick meals throughout the week! Just a heads up, though – refrigerating means you need to enjoy it within that timeframe, so plan your meals accordingly.

Freezing for the Future: Once the broth cools down, sieve it through a fine mesh to remove any impurities. Then, pour it into freezer-safe containers or even ice cube trays for easy portioning. For me, I have many leftover breast milk bags, so instead of throwing it away, I use it to store soup stocks. Pop those babies into the freezer, and your broth will stay fabulous for up to 3 months! Talk about having a stash of culinary gold at your fingertips!

The Pros and Cons: Refrigerating is super convenient for short-term use – perfect for weekly meal planning and enjoying the broth’s goodness immediately. On the flip side, the limited shelf life means you’ll need to use it up quickly.

Freezing, on the other hand, is a lifesaver for long-term storage, reducing food waste and giving you the flexibility to enjoy the broth whenever you please. The only downside? It might take a bit longer to thaw when you’re craving a quick bowl of comfort.

Don’t Waste the Essence

Don’t let those pork ribs and broth ingredients go to waste! I’ve got this nifty trick that’ll make you love leftovers even more. So, what I do is, after taking the meat off the bones, I throw everything – the pork ribs, veggies, and all – into the blender and give it a good whirl. And hey, if it seems a bit dry, no sweat! Just pour in 1-2 tablespoons of broth and blend it all into a smooth, yummy puree.

I then pour the puree into a silicone mold and pop it in the freezer. Once it’s frozen solid, I transfer the little puree blocks into a zip lock bag, with a label and the date.

This puree is a hit with babies from 6 months onwards! It’s like a wholesome, flavorful meal for the little ones. But wait, it can also double as a tasty gravy for noodles and pasta! So, whenever I need a quick and healthy meal, I grab a little puree block from the freezer, and dinner is served in no time. It’s a real kitchen hero!

The Versatility of Pork Broth

Little B’s lunch – Congee Made with leftover ingredients. Simply add rice with broth and minced ingredients ( Pork Ribs, Carrots, Jujube, Huai Shan, Apples ) and bring it to a boil. Voila!

Pork broth is a real star in Asian households, especially when it comes to making soups daily. Preparing soup from scratch takes time, and store-bought options can be pricey and packed with MSG. With homemade pork broth, we have control over the flavors and can create nourishing and delicious soups without any fuss.

It’s a game-changer for soups, saving you loads of time without compromising on flavor. With this simple pork broth base ready, you’ll get all that delicious depth and sweetness you’d usually get from hours of simmering. AND it’s so versatile! You can use it to make congee to make it extra flavorful, as a broth for noodles that’ll blow your mind, and even for blending purees.

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