Asian-Inspired Bone Broth

Ingredients

• ●3 lbs pork or chicken bones (or a mix)
• ●2 tablespoons apple cider vinegar
• ●3-inch piece fresh ginger, sliced
• ●6 cloves garlic, smashed
• ●3 star anise
• ●1 cinnamon stick
• ●1 tablespoon whole coriander seeds
• ●1 teaspoon whole Sichuan peppercorns (or regular peppercorns)
• ●2 tablespoons soy sauce or tamari
• ●1 tablespoon fish sauce
• ●2 green onions, cut into 3-inch pieces
• ●12-14 cups filtered water
• ●Fresh cilantro and lime wedges (for serving)

Method

1. Blanch the bones: Place bones in a large pot, cover with cold water, bring to a boil, and cook for 5 minutes. Drain and rinse the bones under cold water. This removes impurities and results in a cleaner broth. Discard the blanching water.
2. Return the clean bones to the pot. Add the vinegar and fresh water. Let sit 30 minutes.
3. Bring to a gentle simmer. Skim any residual foam.
4. Toast the star anise, cinnamon stick, and coriander seeds in a dry pan over medium heat for 1-2 minutes until fragrant. Add to the pot along with the ginger, garlic, peppercorns, and green onions.
5. Simmer on the lowest setting for 12-24 hours.
6. Strain through a fine-mesh strainer. Add the soy sauce and fish sauce. Adjust seasoning.
7. Serve in bowls topped with fresh cilantro, a squeeze of lime, sliced green onions, and chili oil if desired.