Rich Pork Stock
Description:
This rich pork stock is a labor of love, perfect for enhancing the flavor of braised pork dishes or adding depth to sauces. Adopted from a trusted source, this recipe yields 4-5 cups of flavorful stock that can be used as is or reduced for a more concentrated flavor. While pig’s feet are traditionally used for their gelatinous quality, this recipe offers alternatives for those unable to find them. With a balance of meat and bones, this stock promises both body and flavor to elevate your culinary creations.
Ingredients:
- 2 1/2 pounds pork
- 1/2 pound pig’s foot (optional)
- 4 cups cold water
- 4 yellow onions
- 4 celery stalks
- 1 bay leaf
- 2 tablespoons black peppercorns
Nutritional Information:
- Calories: 824.4
- Fat Content: 56.9g
- Saturated Fat Content: 19.3g
- Cholesterol Content: 229.4mg
- Sodium Content: 580.7mg
- Carbohydrate Content: 12.9g
- Fiber Content: 0.8g
- Sugar Content: 5.8g
- Protein Content: 60.7g
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat the oven to 450 degrees F. |
| 2 | Arrange the pork and pig’s foot in a shallow roasting pan or skillet, ensuring they are not piled up. |
| 3 | Optionally, preheat the pan before adding the pork to promote even searing. |
| 4 | Roast the pork and pig’s foot until golden, approximately 30 to 40 minutes. |
| 5 | Check and rearrange the pork as needed to ensure even coloring. |
| 6 | Transfer the roasted pork and pig’s foot to a deep stockpot. |
| 7 | Pour off any excess fat from the roasting pan and deglaze it with 1/4 cup of cold water over low heat. |
| 8 | Taste the deglazed liquid and add it to the stockpot if flavorful, discarding it if burnt. |
| 9 | Add the cold water and chicken stock to the stockpot, ensuring the meat and bones are covered by about an inch. |
| 10 | Bring the mixture to a simmer and skim off any foam that forms on the surface. |
| 11 | Add the onions, celery, bay leaf, and peppercorns to the pot. |
| 12 | Simmer the stock uncovered for 4 to 5 hours, tasting regularly, until richly flavored and reduced to a syrupy consistency. |
| 13 | Adjust the heat as needed to maintain a gentle simmer, ensuring the meat and bones remain submerged. |
| 14 | Strain the stock, leaving the meat and vegetables in the strainer to continue draining. |
| 15 | Rinse the roasting pan with water and pour the liquid into the stock to capture any remaining flavor. |
| 16 | Allow the stock to cool completely before refrigerating, leaving the layer of fat intact to preserve it until use. |
Tips:
- If pig’s feet are unavailable, add a pound of meat to 1 1/2 pounds of clean bones for flavor.
- Adjust the simmering time to achieve the desired richness and consistency of the stock.
- Refrigerate the stock with the layer of fat intact to help preserve its flavor.
- Use the stock to moisten braised pork dishes or as a base for sauces in various pork recipes.
Enjoy the rich, savory goodness of this homemade pork stock, perfect for adding depth and flavor to your favorite pork dishes! 🐷✨
