4 Serves
100 Mins
28 g
42 g
10 g
Simmer the pork bones in a large stock pot with water for at least 60 minutes to create a rich, clear broth.
Ingredients, vitamins, and health benefits
Pork Bone Broth
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Vitamin E
3 mg / 15 mgVitamin K
34 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
44 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
75 µg / 400 µgCalcium
216 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
142 mg / 420 mgPhosphorus
1175 mg / 1,250 mgPotassium
1868 mg / 4,700 mgSodium
1615 mg / 2,300 mgZinc
16 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
214 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
10 g / 20 gCholesterol
451 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
While the broth simmers, prepare the pork slices and shrimp by cleaning and slicing them appropriately.
Cook the tapioca noodles in boiling water until tender, then drain using a colander.
In a frying pan, heat a small amount of cooking oil and quickly sear the pork slices and shrimp until fully cooked, seasoning with salt and pepper.
Assemble the bowls by placing the cooked noodles, seared proteins, and fresh bean sprouts and chives, then ladle the hot pork bone broth over the top.
Shrimp
Pork slices
Tapioca Noodles
Salt And Pepper
Cooking Oil
Bean Sprouts
Chives
Vitamin A
85 µg / 900 µgVitamin C
34 mg / 90 mgVitamin D
5 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
34 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
44 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
75 µg / 400 µgCalcium
216 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
142 mg / 420 mgPhosphorus
1175 mg / 1,250 mgPotassium
1868 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
10 g / 20 gCholesterol
451 mg / 300 mgCaffeine
0 mgNet Carbs
9
g40
g15
g
Zinc
16 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
214 µg / 55 µgAlcohol
0 g