Pork Stock

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Servings: 1 Difficulty: Advanced
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Rich, savory foundation for soups, sauces, and braises made from roasted marrow bones
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This deeply flavorful pork stock is the ultimate base for hearty soups, rich sauces, and slow-braised dishes. By roasting the marrow bones first, you unlock a complex, nutty depth that boiling alone cannot achieve. The long simmer extracts gelatin and collagen, resulting in a luxurious, silky texture that coats the palate. It’s an essential pantry staple for any home cook who values authentic flavor. While it requires patience, the process is largely hands-off, allowing the natural sweetness of the pork to mellow into a robust, aromatic broth. Use it as a standalone sipping broth or as the backbone for your favorite comfort food recipes.

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Pork Stock

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 1922.7

Description

This deeply flavorful pork stock is the ultimate base for hearty soups, rich sauces, and slow-braised dishes. By roasting the marrow bones first, you unlock a complex, nutty depth that boiling alone cannot achieve. The long simmer extracts gelatin and collagen, resulting in a luxurious, silky texture that coats the palate. It&# 226;ÂÂs an essential pantry staple for any home cook who values authentic flavor. While it requires patience, the process is largely hands-off, allowing the natural sweetness of the pork to mellow into a robust, aromatic broth. Use it as a standalone sipping broth or as the backbone for your favorite comfort food recipes.

Ingredients

Directions

  1. Preheat your oven to 400ðF (200ðC) and line a large roasting pan with parchment paper or foil for easy cleanup.
  2. Pat the pork marrow bones dry with paper towels to ensure they roast properly rather than steam.
  3. Arrange the bones in a single layer on the prepared roasting pan, ensuring they are not overcrowded.
  4. Roast the bones in the oven for 45 to 60 minutes, or until they are deeply browned and fragrant.
  5. Transfer the roasted bones to a large stockpot or Dutch oven that can hold at least 12 quarts.
  6. Cover the bones completely with cold water, leaving about an inch of space at the top to prevent boiling over.
  7. Bring the pot to a gentle simmer over medium-high heat, then immediately reduce the heat to low.
  8. Skim off any foam, scum, or impurities that rise to the surface during the first 30 minutes of simmering.
  9. Maintain a very low simmer, where only occasional bubbles break the surface, for 6 to 8 hours.
  10. Add more hot water if necessary to keep the bones submerged throughout the cooking process.
  11. Remove the pot from the heat and let the stock cool slightly before straining.
  12. Strain the stock through a fine-mesh sieve or cheesecloth into a clean container, discarding the bones and solids.
  13. Let the stock cool to room temperature, then refrigerate until the fat solidifies on top for easy removal.
  14. Store the finished stock in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1922.7kcal
% Daily Value *
Total Fat 111.2g172%
Saturated Fat 39.7g199%
Cholesterol 635.6mg212%
Sodium 492.6mg21%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 214.5g429%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork stock, marrow bones, homemade broth, roasted pork, simmering, stock base, gelatin rich, pantry staple, cooking liquid, bone broth, savory, umami, comfort food, slow cooking, kitchen essentials
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