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!.
For devoted home cooks, few kitchen tasks are more satisfying than preparing your own stock. Simmering bones and aromatics to extract deep, concentrated flavor feels nourishing and wholesome. While chicken and beef stocks get most of the glory, pork stock deserves more attention. With its rich, meaty flavor, pork stock brings something unique to soups, stews, beans and more.
But what exactly is pork stock best for? How do you make the most of those hours spent gently simmering pork bones? This guide covers the many versatile uses for homemade pork stock and how to incorporate it into a variety of dishes. Read on to get inspired!
Pork stock begins with pork bones that are roasted and then simmered in water for several hours. This extracts the flavor and collagen from the bones, resulting in a rich, unctuous broth. The long cook time gives the stock body and savoriness.
Making your own pork stock allows you to use quality bones from humanely raised pigs. You control the ingredients and avoid excess sodium and preservatives found in store-bought stocks It’s inexpensive, easy and worth the minimal hands-on time
What Makes Pork Stock Unique
Compared to neutral chicken stock, pork stock has a heartier, meatier flavor It almost seems creamy and decadent thanks to collagen from the bones The savory taste enhances dishes, adding complexity and comfort.
Pork stock shines in bean dishes, braises, soups and more. Anything with pork, bacon or ham will benefit from pork stock for extra meaty oomph. The bold flavor pairs well with assertive seasonings and ingredients too.
Best Uses for Pork Stock
Homemade pork stock is endlessly versatile in cooking and recipes. Here are some of the best uses:
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Beans – Use as the cooking liquid for baked beans, white beans, pinto beans and more Adds great flavor
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Braised dishes – Braise pork shoulder, pork chops or other cuts in pork stock.
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Rice or grains – Cook rice, barley or farro in pork stock for added flavor.
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Soups – An ideal base for hearty bean and vegetable soups, chowders, etc.
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Stews – Boosts flavor in pork stews like posole, chili verde, etc.
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Risotto – Use as the cooking liquid for deeply savory mushroom or sausage risotto.
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Cooking greens – Sautee kale, chard or other greens in pork stock.
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Gravy – Thicken with a roux for the most delicious gravy over mashed potatoes.
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Marinades – Infuse pork chops, ribs and roasts with flavor by marinating in stock.
Pork stock truly elevates any savory dish calling for a rich and meaty component. Get creative with how you incorporate it into everyday cooking.
Sample Recipes Using Pork Stock
Here are just a few recipe ideas to inspire you to put that homemade pork stock to delicious use:
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Split Pea Soup – Pork stock gives traditional split pea an extra layer of flavor.
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Pinto Beans – Perfectly seasoned pinto beans with pork stock and spices.
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Posole – The chile-spiced Mexican pork and hominy stew.
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Jambalaya – A Cajun rice dish loaded with vegetables, pork and shrimp.
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Ramen – Use as the broth for hearty bowls of pork ramen noodles.
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Mushroom Risotto – Pork stock adds savory depth to creamy risotto.
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Collard Greens – Slow simmered Southern-style greens with ham hock.
The options are endless for transforming basic recipes with rich and delicious homemade pork broth.
Tips for Cooking with Pork Stock
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Store homemade stock in the fridge for up to 5 days or freeze for several months.
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Concentrate flavors by simmering until reduced before use.
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Add a spoonful to rice, beans or veggies as they cook for extra savory flavor.
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Mix with a slurry to thicken into luxurious sauces and gravies.
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Use pork stock in place of water or commercial stocks in any savory dish.
With such little effort, homemade pork stock can transform everyday cooking into gourmet flavors. Try it in your favorite soups, stews, beans and more for added richness.
Discover the Versatility of Pork Stock
Pork stock is a kitchen workhorse that boosts flavor and nutrition across so many recipes. From humble pinto beans to sophisticated risotto, it adds a savory, satisfying element. The next time you simmer a batch of pork bones, explore all the versatile ways to enjoy that liquid gold. Your cooking is about to get a whole lot tastier!
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.
Pork broth is easy to make
If you’ve made chicken broth, well, you know how to make pork broth. The process is just about the same.
Ingredients
- 4 to 5 pounds pork bones
- Two to three chopped carrots, two to three celery stalks, and one medium to large onion
- Filtered water to cover pork bones – about 4 quarts
Directions
Getting 4 to 5 pounds of pork bones from a butcher or, better yet, a farmer in your area will make about 4 quarts of pork broth. A variety of different types of bones are good – leg, neck, hip, and rib bones. Like so….
Roast the bones at 425 degrees for about 45 minutes. Like so…
Roasting will develop more flavor. You can always skip this step if you’re short on time.
If you have a dog, give them a few RAW pork bones first. Otherwise, they’ll be begging you for the roasted ones (which dogs shouldn’t have), like so….
Evidently, Lipton did not like it when I told her I forgot to save some raw pork bones for her. However, I made up for it by using the broth scraps to make dog treats.
Then, put the bones in a 12-quart stockpot or bigger, add the vegetables, and cover the bones with water. Bring the pot to a boil.
If any foam forms on top, remove it. Next, turn down the heat to a very low level and let it cook for 4 to 6 hours.
Strain the broth and transfer it to storage containers.
That’s it! See the recipe card below for a few more details.
Bone Broths and Stocks: Everything You Need to Know
FAQ
Why is pork stock not sold?
Can you use pork stock instead of chicken stock?
How long can you keep pork stock?