This Pork and Chicken Stock has appeared once already on the blog––in my Shanghai Wonton Soup post. Because I think this stock is not only good on its own, but also very useful, I’m sharing it today as its own recipe!
The simple reason of course is the flavor. Clear, delicious pork and chicken goodness. Some of your favorite Chinese noodle and wonton soups are made with a great stock like this as their base.
Chicken stock and pork are two versatile ingredients that can create amazing flavor when used together But is it okay to use chicken stock when cooking pork? What are the benefits and how does it enhance the pork’s taste? This comprehensive guide will cover everything you need to know about using chicken stock with pork
An Overview of Chicken Stock with Pork
Chicken stock contains gelatin, minerals, and nutrients extracted from chicken bones, meat, and vegetables simmered in water. This imparts a rich, savory umami flavor. Pork is valued for its mild, sweet taste and tender texture when cooked properly.
Combining the two can give pork dishes more depth of flavor, moisture, and overall appeal. The subtle savoriness of chicken stock beautifully complements and brings out the best in pork without overpowering it. Furthermore, chicken stock’s gelatin content helps tenderize pork while keeping it succulent.
Chicken stock is lower in fat and cholesterol compared to beef or pork stocks, making it a healthier choice. It also adds some nutritional value from the bones used to make it. The simplicity of chicken stock’s inherent flavor helps cut down on other ingredients and steps needed to make tasty pork entrees.
How to Substitute Chicken Stock for Other Liquids
Many pork recipes call for water, vegetable stock, or beef stock Chicken stock can seamlessly replace them in a 1 1 ratio However, a few simple adjustments may optimize the results
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For large amounts of cooking liquid, reduce the chicken stock slightly to prevent diluting the pork’s flavor.
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Since chicken stock is saltier than water or vegetable stock, the seasoning may need tweaking.
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When substituting for red meat-based stocks, incorporate extra herbs and spices for complexity.
Aside from these minor modifications, swapping in chicken stock for other liquids adds delicious umami flavor to pork with minimal effort.
Best Pork Dishes to Make with Chicken Stock
The savory richness of chicken stock pairs wonderfully with various pork cuts and preparation methods. Here are some of the most popular choices:
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Braised Pork: Braising involves browning pork then simmering it in liquid until fall-apart tender. Chicken stock keeps braised pork shoulder, ribs, etc. succulent.
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Pork Soups and Stews: Hearty pork stews use chicken stock as an incredible flavorful base while adding body and nutrition. Try it with pork shoulder cubes, sausage, or meatballs.
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Marinades and Sauces: Marinating or basting pork in a chicken stock mixture imparts moisture and flavor. Chicken stock also makes excellent pan sauces for pork chops, tenderloins, etc.
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Roasting/Grilling: Basting pork loin, chops, and other cuts with chicken stock while roasting or grilling seals in juiciness.
No matter how it’s prepared, chicken stock can elevate pork’s taste and tenderness. It’s a versatile ingredient to keep stocked in your kitchen.
Tips for Maximizing Flavor
To get the most out of chicken stock with pork, keep these useful tips in mind:
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Simmer pork bones, aromatics, and herbs in the stock for richer flavor.
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Reduce stock to concentrate it before adding to pork.
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For balance, use low-sodium stock so the pork doesn’t get too salty.
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Splash in some red wine vinegar, soy sauce, fish sauce, etc. for depth.
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Mix in a little liquid smoke for smokier notes.
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Finish with butter or cream for a silky texture.
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Thicken with cornstarch to make luscious gravies and glazes.
With creativity, chicken stock can transform ordinary pork into extraordinary.
Frequently Asked Questions
If you’re new to using chicken stock with pork, you probably have some questions. Here are answers to some of the most common ones:
Is it safe to cook pork in chicken stock?
Yes, it’s 100% safe as long as proper food safety protocols are followed, like refrigerating unused stock within 2 hours and using within 3-4 days.
How much chicken stock should I use with pork?
For 1 pound of pork, 1-2 cups of chicken stock is sufficient depending on the recipe. More stock creates a thinner finished sauce or gravy.
What’s the best chicken stock for pork?
Opt for a neutral stock without bold added flavors. For bolder taste, try stock made with roasted bones, mushrooms, garlic, lemongrass etc.
Can I use chicken stock in pork marinades?
Absolutely! Chicken stock is an excellent addition to pork marinades, keeping the meat tender and adding flavor.
Should I use canned or homemade stock?
Quality canned or boxed stocks save prep time, but homemade has unbeatable flavor control. Try making your own!
Satisfying Chicken Stock Pork Recipes
Here are 3 must-try original recipes showing chicken stock’s tastiness and versatility with pork:
Braised Pork Shoulder with Chicken Stock
Brown pork shoulder pieces, then braise with chicken stock, onions, garlic, herbs, vinegar, and tomato paste until ultra tender. The chicken stock keeps the pork incredibly moist. Serve over creamy polenta or mashed potatoes.
Chicken Stock Poached Pork Tenderloin
Simmer pork tenderloins in an aromatic poaching liquid of chicken stock, soy sauce, honey, ginger, and garlic. Results in succulent, flavorful meat. Drizzle the reduced poaching liquid over sliced pork.
Chicken Stock Pork Burgers
Add chicken stock to the ground pork mixture for outrageously juicy burgers. Shape into patties and grill to perfection. The chicken stock keeps them tender and adds a subtle savoriness.
Conclusion
Chicken stock is a simple yet magical ingredient that brings out the best in pork. It adds rich umami flavor, moisture, and nutrition to roasted, braised, grilled, or shredded pork dishes. With the proper techniques, chicken stock can take your pork recipes to the next level. Experiment with different herbs, wines, spices and thickeners to customize the flavor. Now get cooking!
How to Use Your Stock
For those of you who need more ideas, here are some of our favorite recipes to use your pork and chicken stock in:
This stock is also used in a special noodle recipe that I’ll post in a few days. It goes with the lard recipe that we posted on Wednesday. Can anyone guess what it is?.
Okay, without further ado, let’s talk about how to make this chicken and pork stock!
A Level Up On Flavor
This pork and chicken stock is a level up from my homemade Chicken Stock. For the purest chicken stock, use that recipe. This pork and chicken stock, on the other hand, is much more balanced and smooth, with both chicken and pork flavors. When mixed together, they make a clear, savory broth that is hard to explain until you are there.
When making stock, most people are smart enough to use bones. But remember that bones are bones, and they can’t really add enough flavor unless you drastically increase the ratio of bones to water. So it’s important to leave some meat on the bones to achieve the flavor you’re looking for!.
In this case, I used pork neck bones because they are cheap, but still have plenty of meat. When you process a pork shoulder for a picnic, you can also use the big bone that still has some meat on it.
As for the chicken parts/bones, I bought a stewing chicken (i. e. a tough, old chicken), but you can also use any mix of chicken backs, necks, and drumsticks, which are all cheap options.