With Asian flavors in every bite — ginger, sesame, Shiitake mushrooms, water chestnuts, and more — these Gyoza Meatballs are as close as we can...Read More
MMM: Gyoza Soup With Pork Broth
Today’s recipe is courtesy of Karen Phelps, a.k.a.,@feralization, and the beautiful brain behind Paleo Periodical. Get cozy with luscious homemade pork broth studded with Gyoza Meatballs and tender vegetables.
This recipe is part of March Meatball Madness; get all the recipes right here.
Going Whole Hog
Of all the bone broths I’ve loved before, there was one I hadn’t yet tried — pork. For all the bacon, chops, ribs, shoulder roasts, tenderloins, sausages, ham, and etceteras I’ve eaten over the years, I hadn’t had the honor of the broth. Part of this is due to the fact that unless you buy the whole animal or have a wonderful local producer, pork bones are hard to come by. In my case, when I moved to the southern Oregon valley I now call home, there were three local sources for humanely-raised, pastured, organic pork products.
I set out to remedy my pork broth problem. I sidled up to Willow-Witt Ranch’s booth at my farmer’s market and ordered some pork bones. (Psst! If you’re ever in the vicinity of Ashland, Oregon, they have an awesome place to rent on their historic ranch.)
And it was just as sumptuous, rich, and life-changing as I’d hoped. But… now what?
Sometimes (often?) in life, the answer is “meatballs.” I cracked open my copy of Well Fed 2, and there, staring back at me, was the meatball for me: Japanese Gyoza. Pork meatballs chock full of wonderful things that love pork as much as I do: sesame oil, shiitake mushrooms, cabbage, ginger. I think angels sang. And those little spheres of awesomeness were going to take a swim in my broth.
Bone broth is good for you, m’kay? And pork is a lovely change of pace and addition to the repertoire. If this soup doesn’t knock your socks off, then you must not be wearing any in the first place. Enjoy! — Karen
Pork Bone Broth
Serves 4| Prep 10 minutes | Cook 24 hours | Whole30 approved
3-4 pounds pork bones (look for neck bones and big joints with lots of good connective tissue)
1 carrot, scrubbed and quartered
1 celery stalk, halved
1 small onion, unpeeled and quartered
2 garlic cloves, peeled and smashed
1 tablespoon melted fat (lard, butter, ghee, coconut)
1 tablespoon apple cider vinegar
1 tablespoon sea salt
1 tablespoon whole peppercorns
Preheat oven to 450F. Line two large rimmed baking sheets with parchment paper or aluminum foil. Place the bones on the baking sheets, evenly spaced. Toss the veggies with your fat of choice and tuck around bones. Roast in the oven for 30 minutes.
When the bones and veggies are done roasting, toss them into a large stockpot or slow cooker. Fill with water just to cover the stuff. Add vinegar, salt, and pepper. Bring to a boil, then simmer (or low for slow cooker) for 12-24 hours. (The closer to 24 you can get, the better the broth, both in flavor and nutrients.) If scum develops on top, just skim it off.
Reserve broth needed for soup, and/or pour the rest into mason jars, leaving an inch of space at the top. Allow to cool for a spell, then put in refrigerator overnight. At that point, you can freeze any extra broth if you’d like.
Place the broth, carrot, cabbage, and coconut aminos in a large soup pot. Simmer for 20 minutes or until the vegetables are soft.
Ladle the soup into bowls or soup plates, then add several Gyoza meatballs to the bowl. Sprinkle with scallions and a drizzle of sesame oil.
Step By Step
The Gyoza Meatballs can be pan-fried or baked before being dropped into soup.
Connect with Karen Phelps
Karen is a writer and marketing consultant living in southern Oregon. She’s been writing about ancestral health topics for over three years and is a certified MovNat trainer.Twitter