Pork broth, also called pork stock, is a common bone broth in many parts of the world. As an example, pork broth is used as a base in a huge number of different kinds of noodle soups, congees, curries, and stews in many Asian countries. But here in America, you don’t see it as often. In fact, as far as I know, I’ve never seen a store-bought pork broth or pork stock product.
That seems a little strange to me because pork broth can be used for the same things as chicken and beef broth. Also, I’ve seen the price of bones go up over the past few years because more people want to make REAL bone broths at home.
Some years ago, the beef bones at my health food store were very cheap. Now, they’re not as cheap. And of course, pastured chicken isn’t cheap either. And that’s just one of several reasons you should consider making pork broth!.
Walk down the soup aisle of any grocery store and you’ll likely find a wide variety of chicken, beef and vegetable stocks and broths But pork stock is much harder to come by in stores and recipes in America. This wasn’t always the case though Pork stock has a long history and is still quite popular in many global cuisines today. So why has it fallen out of favor with many American home cooks and companies?
The History and Use of Pork Stock Globally
Pork stock likely originated in China, where it’s called “lun tou tang” and is a key ingredient in many noodle and dumpling dishes. The Chinese have prized pork stock for centuries due to its rich, gelatinous texture when cooled. This gives body to sauces and gravies and is thought to have medicinal properties.
In Europe, pork stock emerged as a coveted cooking liquid, becoming popular for soups, stews, sauces and braises This was especially true in French cuisine as well as Spanish, Italian and German cooking traditions where pork was a staple meat Recipes for “jus de pore” and “caldo de cerdo” can be found dating back hundreds of years.
Across Asia, pork broth is a foundation for many classic dishes. In Japan, a pork and fish broth called tonkotsu is key to ramen. Vietnamese pho and other simmering pots get savoriness from pork stock. Korea’s national dish, samgyetang, consists of ginseng chicken soup made with pork backbone stock.
So what happened for pork broth to lose prominence in the U.S.? There are a few theories behind its vanishing act.
Why Pork Stock Fell Out of Favor in America
There are several factors that may have led to the decline of pork stock usage in the U.S. over the past century:
-
Less pork consumption – As beef and chicken became cheaper and more widely available, pork decreased in popularity. Less demand for pork resulted in less leftover bones for stock.
-
Cultural avoidance of pork – Religious traditions and beliefs that prohibit pork likely lowered mainstream demand for pork products, including stock.
-
Perceptions of pork as unhealthy – Outdated associations of pork with parasites and disease made some shy away from using it.
-
Lack of popularity in American cuisine – Beef and chicken stock fit more seamlessly into foundational American soup and stew recipes.
-
Less home cooking knowledge – With the rise of processed foods, many home cooks lost the skills to manually prepare stocks.
-
Convenience of alternatives – Boxed stocks and broths gained in popularity for their ease of use compared to from-scratch stocks.
While these factors led to a decrease in pork stock production, the rich, meaty broth did not disappear completely from the American kitchen.
Benefits of Pork Stock
Despite waning popularity, pork stock provides some unique benefits:
-
Rich, fatty mouthfeel – The natural gelatin gives body and luxurious texture.
-
Umami flavor – Deep savory notes balanced with sweetness from marrow and bones.
-
Collagen and nutrients – Contains collagen, amino acids, and minerals that may support joint health, immunity, digestion, and injury healing.
-
Versatility – Works well as the base for soups, stews, grains, beans, sauces, gravies and more.
-
Economical – Makes use of leftover pork bones and scraps that would otherwise be discarded.
For those reasons, many chefs and home cooks today are bringing pork broth back. And even consumers are coming around; Google searches for “pork broth recipe” have steadily increased over the past decade.
How to Make Pork Stock at Home
The process of making pork stock at home is very similar to making chicken or beef bone broth. Here is a basic recipe and method:
Ingredients:
- 3-4 lbs pork bones (neck, knuckles, feet, ribs)
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- A few sprigs fresh thyme
- 1 tbsp apple cider vinegar
- 2-3 quarts water
Instructions:
-
Roast the pork bones at 400°F for 45 minutes to develop richer flavor.
-
Place roasted bones in a stock pot and add remaining ingredients. Add enough water to cover bones by 1-2 inches.
-
Bring to a gentle simmer then reduce heat. Simmer for at least 6 hours, skimming fat and scum as needed.
-
Strain out solids from finished stock. Cool broth completely before refrigerating up to 5 days or freezing up to 6 months.
-
Skim congealed fat before using stock in recipes. Add to soups, braises, grains or anywhere stock adds flavor.
With its balanced richness and sweet pork essence, homemade pork broth can elevate all kinds of savory dishes. Try adding it to posole, lentils, congee or French onion soup for delicious results.
The Bottom Line
While it did fall out of favor for some time, pork stock is regaining popularity as more people recognize its merits in the kitchen. Seeking bones from a butcher can allow you to make nourishing, gelatinous pork broth affordably at home. With its unique savoriness and versatility, pork stock deserves a place in every home cook’s repertoire.
5 Reasons to Make Pork Broth
Most people don’t make pork broth or stock anymore, which is why pork bones are often much cheaper than other bones (except fish bones). In fact, it can be difficult to even find pork bones for sale in supermarkets. They’re rarely on display. You can ask your local butcher for some, though, and they should be happy to give it to you for a very fair price.
You can make a super gelatinous broth if you use pig feet
So many people tell me they struggle to make a gelatinous broth from chicken. There can be several reasons for this. If they only use bones, there may not be much collagen attached to those bones. This is one of the most common ones. Well, there’s tons of collagen in pigs’ feet. Like so….
I picked those feet up from my local butcher for just a few bucks each. Look at all the collagen in there!
Collagen is the strong but flexible connective tissue that holds tendons, ligaments, cartilage, joints, and skin together. It is also found in our own bodies. And when you simmer all that in a broth, it breaks down into gelatin.
Why? Because we want to use more than just bones in a good bone broth. Other collagen-rich animal parts should also be used. The more gelatin, the more nutrients.
It’s why historically, cultures used all parts of animals (heads, tails, backs, necks, feet, etc. ), not just bones when making broths.
Store-bought broths will NEVER contain gelatin.
How To Make Pork Stock Clear Perfect Ratio
FAQ
Why can’t you get pork stock?
Why is there no pork broth in stores?
Is there a pork stock?
Is there such a thing as pork stock?
There certainly is such a thing as pork stock, it’s made the same way as beef and chicken stock – by cooking down bones to extract the flavors. With beef you use beef bones, with pork you use pork bones.
How many pork bones do I need to make a stockpot?
There’s no particular amount of pork bones that are necessary, as stock is a matter of degrees. More ingredients to less water and the result is a more concentrated stock. I prefer to fill my stockpot about 1/3 with bones, and then add water until it’s 2/3 full.
Why do pigs make stock?
Making stock means dissolving and concentrating the nutrients found in the bones and connective tissues. If the animal was fed contaminated feed, it’ll end up in your stock, plain and simple. So while I could pretend that I go to my local grocery and buy “artisanal pork bones” from pigs that never had a bad dream, that’s far from the truth.
Does pork stock make a good soup?
Pork stock has its own unique, rich flavor that works well with all manner of soups and stews. Any soup that includes bacon would be made tastier by using pork stock. We raise our own pigs here on our homestead, and butchering day means a fresh stock with bones that need to be roasted specifically for stock.