This rich pork stock is the foundation for soups, stews, and braises, offering a depth of flavor that store-bought versions simply cannot match. By roasting the pork bones and mirepoix first, you unlock a complex, savory backbone with a beautiful amber color. The addition of thyme and celery adds an aromatic herbal note that complements the meatiness perfectly. This stock is incredibly versatile; use it to enhance risottos, deglaze pans, or as a base for hearty bean soups. Making your own stock is a rewarding process that yields a luxurious, gelatin-rich liquid. It freezes beautifully, so make a double batch to keep your pantry stocked with homemade goodness for future meals.
Rich Pork Stock
Description
This rich pork stock is the foundation for soups, stews, and braises, offering a depth of flavor that store-bought versions simply cannot match. By roasting the pork bones and mirepoix first, you unlock a complex, savory backbone with a beautiful amber color. The addition of thyme and celery adds an aromatic herbal note that complements the meatiness perfectly. This stock is incredibly versatile; use it to enhance risottos, deglaze pans, or as a base for hearty bean soups. Making your own stock is a rewarding process that yields a luxurious, gelatin-rich liquid. It freezes beautifully, so make a double batch to keep your pantry stocked with homemade goodness for future meals.Ingredients
Directions
-
Preheat oven to 450&# 194;°F (230ðC).
-
Place pork bones, chopped onions, and carrot pieces in a large roasting pan (10x15 inches).
-
Roast in the preheated oven, stirring occasionally, until bones and vegetables are well browned, about 40-50 minutes.
-
Carefully add 1/2 cup water to the hot pan; stir vigorously to deglaze and free the browned bits from the bottom.
-
Scrape the entire mixture, including any liquid and browned bits, into a large stockpot (5-6 quarts).
-
Add 1 quart of water, celery pieces, and dried thyme leaves to the stockpot.
-
Bring the mixture to a boil over high heat.
-
Once boiling, reduce heat to low, cover, and simmer gently for 1 1/2 hours.
-
Uncover the pot and increase heat to high; boil rapidly until the liquid is reduced to approximately 2 1/2 cups, about 10 minutes.
-
Pour the mixture through a fine-mesh strainer into a clean bowl or container.
-
Discard the solids (bones and vegetables).
-
Let the stock cool slightly, then skim off any fat from the surface and discard.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 27.9kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 36.4mg2%
- Total Carbohydrate 6.5g3%
- Dietary Fiber 2.0g8%
- Sugars 2.9g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: If making ahead, cool the stock completely, cover, and refrigerate for up to 2 days. For longer storage, freeze in ice cube trays or freezer-safe containers for up to 3 months.
Skimming Fat: Refrigerating the stock overnight allows the fat to solidify on the surface, making it easy to lift off in one piece before using.
Bone Selection: For a richer stock, use a mix of marrow bones (for flavor) and knuckle bones (for gelatin).
Variations: Add a splash of dry white wine during the simmering step for additional complexity, or add a few peppercorns and a bay leaf for extra aroma.
