How to Make Pork Stock

Pork stock is a staple in many pork sauces and braised pork dishes. It differs from broth in its consistency and the way in which it is made. Broth is merely the liquid in which meat was cooked. Cooks make stock from the bones of the meat, taking advantage of the natural gelatin in the bones. This makes a thick, flavorful liquid that can be used as a base for many other dishes.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Shallow roasting pan or large ovenproof skillet
• Stock pot
• Strainer/colander
• Large bowl/container
• 2 to 4 qts. uncooked pork bones or 2 1/2 lbs. bone-in pork shoulder or pork shank
• 2 large carrots
• 2 large onions
• 2 celery ribs
• 2 cloves garlic
• 12 to 15 peppercorns
• 2 bay leaves
• 1 tsp. salt

1. Preheat the oven to 450 degrees F.

2. Prepare your vegetables by breaking 2 carrots into pieces, halving 2 large onions, chopping 2 celery ribs and smashing 2 cloves of garlic. Since the organic material will be discarded after the stock is complete, there is no need to peel or neatly chop the vegetables.

3. Cut 2 1/2 lbs. of bone-in pork shoulder or shank into 3-inch pieces. Skip this step if you will be using uncooked pork bones instead.

4. Place the pork bones or pork pieces in a roasting pan or large ovenproof skillet. The bones can be placed close together but should not be piled on top of one another.

5. Roast for 25 to 40 minutes or until the bones are well browned.

6. Add half the vegetables and roast another 10 minutes.

7. Remove the pan from the oven, pour off any accumulated fat and place the pork bones and vegetables in a large stock pot.

8. Pour 1 cup of water into the roasting pan and boil it over medium heat. Scrape any remaining pork bits from the sides of the pan and add this liquid to the stock pot.

9. Combine the remaining vegetables with the mixture in the stock pot.

10. Bring the mixture to a simmer, skimming off the foam that rises to the top.

11. Cover the pot loosely, allowing room for steam to escape, and simmer on low heat for 3 to 4 hours. During this time, continue to skim off any foam and add boiling water to the pot if enough liquid evaporates that the ingredients are no longer submerged.

12. Remove the pot from the heat and strain the ingredients into a bowl or large container.

13. Cover the bowl and refrigerate it. If you will not be using the pork stock in the next few days, don't remove the top layer of fat; it will help the stock keep. Otherwise, skim off and discard this layer.

Tips & Warnings

• The pork stock you make can survive, covered, in the refrigerator for up to 4 days or can be frozen for use within the next year.

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