Pork bone broth

Pork bone broth:

• Pork bones 2-2.5 kg

Making the broth:

1. Soak the the bones in cold water overnight to extract all the blood junk from the bones. Make sure all bones are coverd under the water! Place the pot in the fridge.
2. Pre-heat the oven at 220 C.
3. Put all the bones in a large oven tray and roast the bones for 20-30 min.
4. Put all bones in a large pot, similar as the cold soak. Cover in cold water for 5 min.
5. Rinse all bones with fresh water and bring to a rolling boil.
6. Boil for 10 – 15 min and remove all gray scum floating to the top of the pot.
7. Rinse the bones for a final time with cold water.
8. Refill the pot with water the bones. Bring the pot to a rolling boil, so you can see many bubbles comming to the top.
9. Leave the bones boiling for 8-12 hours and refill with water when about 1 L is evaporated! Keep in mind a lot of water will evaporate during this period and you need to refill periodically. Stir the pot occasionally to break up small bones and making sure there is nothing burning on the bottom!
10. After some time the broth will start become white, cloudyish.
11. Once the broth has developed enough flavor and color strain the broth and let is cool down.
12. The broth will develop a small fat layer on top which can be extracted if needed. The broth should remain cloudy and thicken up like jellow.
13. Enjoy your broth!