Include in Print View:

Rich Pork Stock

Rich Pork Stock recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 27.9
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
  • 2 Large Onion, chopped
  • 2 Large Carrots, cut in pieces
  • 1/2 cup Water
  • 1 quart Water
  • 2 Celery Stalks, cut in pieces
  • 1/2 teaspoon Dried thyme leaves
  • 2-3 pounds Pork bones
Directions
  1. 1
    Preheat oven to 450&# 194;°F (230ðC).
  2. 2
    Place pork bones, chopped onions, and carrot pieces in a large roasting pan (10x15 inches).
  3. 3
    Roast in the preheated oven, stirring occasionally, until bones and vegetables are well browned, about 40-50 minutes.
  4. 4
    Carefully add 1/2 cup water to the hot pan; stir vigorously to deglaze and free the browned bits from the bottom.
  5. 5
    Scrape the entire mixture, including any liquid and browned bits, into a large stockpot (5-6 quarts).
  6. 6
    Add 1 quart of water, celery pieces, and dried thyme leaves to the stockpot.
  7. 7
    Bring the mixture to a boil over high heat.
  8. 8
    Once boiling, reduce heat to low, cover, and simmer gently for 1 1/2 hours.
  9. 9
    Uncover the pot and increase heat to high; boil rapidly until the liquid is reduced to approximately 2 1/2 cups, about 10 minutes.
  10. 10
    Pour the mixture through a fine-mesh strainer into a clean bowl or container.
  11. 11
    Discard the solids (bones and vegetables).
  12. 12
    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.

Keywords: pork stock, homemade stock, pork bones, roasted vegetables, thyme, celery, carrots, onions, savory, umami, simmering, braising liquid, soup base, stock making, pantry staple, gelatin rich, amber color, flavor base, kitchen basics, from scratch
Read it online: https://www.chefs-mate.com/recipe/rich-pork-stock/