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.
Pork and chicken are two of the most commonly used meats in home cooking. While they each have their own unique flavors, there are many recipes that call for combining pork and chicken or using chicken stock as a base for pork dishes. But is this really a good idea? Can you safely and effectively use chicken stock with pork? Let’s take a closer look.
The Flavor Compatibility of Chicken and Pork
At first glance, chicken and pork may seem like an unusual combination. Chicken has a mild delicate flavor while pork is richer and more savory. However, these contrasting flavor profiles actually complement each other quite well. The lighter chicken stock helps cut through the fattiness of the pork creating a well-balanced end result.
When polled, most home cooks agree that chicken stock pairs nicely with pork. The subtle chicken flavor adds depth without overpowering the pork. Of course, it depends on the spices and ingredients that are used, but chicken stock is usually a good base for pork dishes.
The Science Behind Chicken and Pork Stock
Scientifically speaking, using chicken stock with pork poses no safety issues. Both meats are commonly consumed and chicken stock does not contain any ingredients that would cause adverse reactions when combined with pork.
It’s also important to note that chicken and pork share similar nutritional profiles. Like all meat stocks chicken stock contains gelatin minerals from the bones, as well as small amounts of fat and protein. These nutrients complement the servings of protein, vitamins, and minerals found in pork.
Chicken stock may even make pork dishes healthier by contributing collagen from the bones and reducing the need for adding extra fat Of course, homemade stock is healthier than store-bought since you can control the amount of salt and fat. But in general, chicken stock is a nutritious addition to pork recipes
Tips for Cooking with Chicken Stock and Pork
When cooking pork in chicken stock, keep these tips in mind:
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Pay attention to flavors – Make sure any added seasonings complement both chicken and pork. Herbs like thyme, sage, and rosemary work well. Be careful with strong spices like curry powder which may overpower the stock.
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Watch the salt. Both chicken stock and pork have sodium in them, so keep an eye on the total salt content to make sure the dish doesn’t get too salty. Taste and adjust seasonings carefully.
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Mind the fat – Excess fat from the pork may pool on the surface of the stock. For a healthier version, chill the stock after cooking then skim the solidified fat before reheating and serving.
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Blend flavors – Allowing time for the pork to simmer in the stock gives the flavors time to meld together into a cohesive finished product. Slow cooking methods like braising are ideal.
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Thicken carefully – If reducing the stock or adding starch to thicken, do so towards the end of cooking so the pork doesn’t end up dry or overcooked. Keep the pork immersed in stock as it reduces.
Best Uses for Chicken Stock in Pork Dishes
There are endless possibilities when it comes to using chicken stock with pork. Here are just a few delicious recipe ideas:
Braised Pork Ragù
Simmer pork shoulder or country-style ribs in a combo of chicken stock and tomato sauce until fall-apart tender. Toss with pasta for a hearty ragù.
Carnitas
Braise fatty pork shoulder in chicken stock and seasonings until tender. Shred and crisp up the pork for tacos, nachos, etc.
Pork and Beans
Cook dried beans in a mix of chicken stock and water. Add smoked pork chunks or sausage.
Pork and Lentil Stew
Sauté pork cubes then simmer in stock along with lentils and veggies for a protein-packed stew.
Congee
This savory Chinese rice porridge is often made with both pork and chicken cooked in chicken stock until the rice breaks down into a creamy soup.
Hot and Sour Soup
Thin slices of pork loin are added to this spicy, sour soup along with tofu and mushrooms in a chicken stock base.
Pork Pot Pie
Cook pork cubes in stock along with veggies like carrots and peas, then cover with a flaky pie crust and bake.
Pork and Egg Drop Soup
Shredded pork and beaten eggs are swirled into hot chicken stock for an easy protein-rich soup.
Sample Recipe: Braised Pork with Mushrooms
Here is an original sample recipe to showcase chicken stock paired with pork:
Braised Pork with Mushrooms in Chicken Stock
Ingredients:
- 2 lbs boneless pork shoulder, cubed
- 3 cloves garlic, minced
- 1 onion, diced
- 8 oz mushrooms, sliced
- 4 cups chicken stock
- 2 bay leaves
- 1 tablespoon thyme
- 3 tablespoons flour
- Salt and pepper to taste
Instructions:
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Pat pork dry and season with salt and pepper. Sear cubes on all sides in a hot skillet with oil.
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Remove pork from skillet and add onions and garlic. Sauté until fragrant then add mushrooms. Cook until mushrooms release their juices.
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Whisk in flour then slowly pour in chicken stock while whisking constantly. Add bay leaves and thyme.
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Return pork cubes to the pot along with any accumulated juices. Bring to a simmer, cover, and cook for 1-2 hours until pork is very tender.
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Remove bay leaves. Season with more salt and pepper if desired. Serve pork and mushrooms drizzled with the braising liquid.
The end result is succulent, super tender pork that slides right off the bone if using a shoulder cut. The chicken stock adds subtle depth of flavor while keeping the pork as the star of the dish. A perfect example of how these two ingredients can come together to make a delightful braised entree.
Common Questions
Here are answers to some frequently asked questions about cooking pork in chicken stock:
Is it OK to cook pork in chicken stock?
Yes, chicken stock can be safely used as the braising liquid or as an ingredient in recipes using pork. The flavor profiles complement each other nicely.
Can I use chicken broth instead of chicken stock?
Chicken broth can be substituted 1:1 for chicken stock. Broth contains less collagen and gelatin than stock since it’s made with meat rather than bones, but still adds great flavor.
Should I use pork stock instead of chicken?
Pork stock is ideal when you want a more pork-forward flavor. But chicken stock is more readily available and adds a nice mild flavor contrast. Use whatever stock fits your preferences.
Can I freeze and reheat pork braised in chicken stock?
Yes, braised pork dishes
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.
Recipe Notes & Tips
As always with my more complicated recipes, here are some things to think about for your stock before we begin:
- Always use a large, thick-bottomed stockpot. Liquid reduces much faster in thin-bottomed pots, pans and/or woks. To get as much stock as possible, the thicker the better. Also, a lid that fits well is important to keep all of your tasty soup from evaporating.
- Simmering is key to making a good stock or broth. When the stock is simmering, you can see it moving slowly at the right temperature. As long as the liquid doesn’t move, the heat is too low and the food isn’t “cooking,” so the flavor from the bones and meat won’t come out. But if the boiling is too strong, the stock will thin out faster and become cloudy. That is, it’ll turn into murky stock. No one wants that.
- It’s best to salt the stock when you use it, i.e. e. right before you’re going to actually consume said stock.