Everything you need to make rich, flavorful pork bone broth at home with raw pork bones on the stove or in an electric pressure cooker. You can also use leftover pork bones to make a simpler pork bone broth.
This pork bone broth recipe was first posted in April 2009, during the Great Recession. At that time, Brooklyn Supper was also going through some tough times. Now that we’re having to use what we have and stretch our ingredients, I thought it would be a good idea to make some changes to the recipe.
There are many, many ways to approach making bone broth. The original pork bone broth recipe on this site was a casual way to use up a lot of pork bones, like the kind you might have left over from cooking a pork shoulder or have frozen from cooking other meals. This is the kind of bone broth I make most often. When there are enough chicken or pork bones, we save them and use them to make stock. There’s a simple way to get more use out of animal products that I’ll show you below along with a recipe.
Pork stock is an incredibly versatile ingredient that can add flavor and richness to all kinds of savory dishes Here are 8 delicious ways to use up your homemade pork stock
1. Soups
Any soup that traditionally calls for a pork bone or bacon can be made even tastier by using pork stock as the base. Try it in split pea soup, bean soups, potato soup, or classic minestrone The savory umami flavor of the pork stock will give these soups next level depth
2. Braised Dishes
Braises and stews gain immensely from being cooked in or served with pork stock. The natural gelatin helps thicken the cooking liquid while imparting porky richness. Braise pork shoulder or pork belly in pork stock for carnitas or stew chicken thighs with lots of vegetables in your stock.
3. Rice and Grains
Cooking rice, farro, barley or other grains in pork stock instead of plain water makes the grains much more interesting. The stock flavors every grain throughout. Try making a pork fried rice with stock-cooked rice or a barley mushroom risotto with pork stock for outstanding flavor
4. Beans
Dried beans cooked from scratch are ideal candidates for pork stock. The meaty flavor pairs perfectly with the earthy beans. Cook up a pot of pork stock pinto beans, white beans, or chickpeas. They’ll be full of flavor without any extra meat.
5. Gravies and Sauces
For the most savory, pork-accented gravy or sauce, use your homemade stock as the base. Pork pan gravy, mushroom gravy, pan sauces and more all benefit immensely from that rich, unctuous pork stock flavor.
6. Cooking Vegetables
Even plain cooked vegetables get a major upgrade when you use pork stock. Boil potatoes, steam broccoli, or braise carrots in your stock instead of water. The veggies will soak up the savory flavors of the stock.
7. Risotto
The creamiest, most indulgent rice dish is risotto, and pork stock makes a fantastic base. The natural gelatin helps give the dish its signature creamy texture while adding tons of meaty flavor.
8. Congee
Congee is a Chinese rice porridge that often contains pork. Making it with pork stock instead of plain water makes it wonderfully savory and comforting. Slow cook rice in stock until it breaks down into a thick, comforting porridge.
With its rich, meaty flavor and velvety texture from collagen, pork stock can transform any number of dishes. Try using it anywhere you want deep, savory pork flavor without extra meat. Homemade stock beats store-bought bases any day.
Pork Broth Recipe – Pork Stock Recipe or How to Make Pork Broth
FAQ
Can I use pork stock instead of beef stock?
Can you drink pork stock?
What is pork stock used for?
Pork stock is used as a base for noodle soups in many Asian countries. It is the go-to base for countless varieties of noodle soups, such as ramen, pho, and udon. The rich and savory flavor of pork broth pairs perfectly with the chewy texture of noodles, creating a comforting and satisfying bowl of soup.
Can one eat pork?
A cooked, medium pork cutlet or steak provides 239 calories, 34 grams protein, 10 grams fat, 4 grams saturated fat, 697 milligrams sodium, and 0 grams carbohydrate, if you eat only the lean part of the steak. Pork contains many of the micronutrients (vitamins and minerals) found in beef and it is high in protein, but can be lower in fat than beef—depending on cut and preparation. Meat from any kind of mammal, including pork, can cause an allergic reaction (and some people who are allergic to mammalian meat also react to poultry).
How do you can pork stock?
To can pork stock, follow the same instructions for canning bone broth . Fill jars with hot pork stock, leaving 1 inch of headspace. Load them into a pressure canner with about 2 inches of boiling water at the bottom. Close the lid of the canner, and allow the steam valve to vent for about 10 minutes to ensure that the chamber is full of steam.
What can I add to pork stock?
Pork stock – Use pork neck bones, pork chops, pork hocks, or baby back ribs or any meat scraps from pork cuts. Flavorings – Feel free to omit or add more seasonings and aromatics as needed. Some like to add carrots, celery, or fresh herbs like parsley or dill to meat stock. I prefer to keep it plain and dress it up in the final dish instead.