Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

Feeling under the weather? Did that “one drink” with pals from work turn into “a couple, plus cheese fries and nachos?” Well, if you have some of our <a href="https://www.chefsteps.com/activities/pork-bouillon-cubes">pork bouillon cubes</a> stashed in your freezer, you can make a warming and restorative pork sipping broth in just a couple minutes.Pork stock isn’t as commonly found in stores as chicken or beef stock, but it’s just as deliciously savory, with the unique, almost sweet, porky flavor. Paired with heady fresh sage, fennel seed, and black pepper, it produces a broth that’s vaguely reminiscent of breakfast sausage. And since you’re using our concentrated and seasoned pork bouillon cubes, you don’t have to do anything more than add hot water and steep the reconstituted stock with aromatic herb and spices just before serving.And while this method creates a perfectly satisfying sipping broth, which, in our view, is what many people these days refer to as “bone broth,” it’s also a quick and efficient way to fortify the reconstituted bouillon cube stock with additional aromas and flavors before adding it to other dishes, like soups, stews, or sauces.

Boneless Pork Bone Broth