Preparing the Bones: Rinse the pork neck bones under cold water to clean them.

Simmering with Vinegar: Place the bones in a large stockpot. Add water to cover the bones. Stir in the apple cider vinegar, the acidity helps to extract nutrients from the bones.

Bringing to a Boil: Bring the water to a boil over high heat, then reduce the heat to a low simmer. Skim off any foam that forms on the surface during the first few minutes of simmering.

Long Simmer: Allow the soup to simmer on low heat for 12-24 hours. The lengthy cooking time helps to break down the bones, releasing collagen and other beneficial nutrients into the broth.

Seasoning: Add salt to the broth in the last hour of simmering, adjusting to taste.

Straining and Serving: Once the cooking time is complete, remove the pot from the heat. Strain the broth through a fine-mesh sieve to remove the bones and any debris, discarding the solids.

Cooling and Storing: Allow the broth to cool to room temperature before storing. You may refrigerate it for up to 5 days or freeze for longer storage. A layer of fat will solidify on the top when chilled, which can be removed if desired.