Meat
Bone
Pork bones are the frame left after primary butchery—ribs, spine, knuckle, and femur pieces with clinging meat and collagen. They build stock with a sweeter, porkier note than beef bones and a lighter body than veal. Marrow and joint ends give gel; smoked bones add barbecue depth to beans and greens. Roast bones until browned for darker stock, or simmer raw for a cleaner base. Skim early foam, keep at a lazy simmer, and strain. Use for ramen tare bases, posole, gravy, and braising liquid. Freeze surplus stock in flat bags; discard bones once spent rather than boiling them bitter.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 16.3 g
- Saturated Fat 6.52 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.52 g
- Polyunsaturated Fat 3.25 g
- Cholesterol 72.2 mg
- Sodium 60.5 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30.2 g
- Water 48.4 g
- Energy 267 kcal
- Water 48.4 g
- Protein 30.2 g
- Fat 16.3 g
- Saturated Fat 6.52 g
- Monounsaturated Fat 6.52 g
- Polyunsaturated Fat 3.25 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 40.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.8 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.19 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 615 mg
- Major Minerals 613 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 72.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.8 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.19 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.7 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Peasant kitchens long simmered pork bones for bean pots and cabbage soups across Europe and East Asia.
Commercial butchers began bagging soup bones as a labelled thrift product for home stock pots.
Ramen shops and barbecue pits made smoked pork bones a deliberate stock and side-dish ingredient.