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!.
When cooking pork, the right stock or broth can greatly enhance the flavor of your dish Pork’s mild sweetness and slight gaminess pairs well with a variety of liquids to create mouthwatering results But with so many options from chicken to vegetable and beyond, what is the best stock to use for pork?
The optimal stock depends on the specific cut of pork and recipe but some general guidelines apply when matching stocks to pork. Here is a look at the top options for infusing your pork dishes with flavor.
Chicken Stock – Universal and Light
Chicken stock is one of the most versatile options to use with pork. Made from simmering chicken bones, meat and aromatics chicken stock has a light, clean flavor that complements pork nicely. It adds savory depth without overpowering the flavor of the pork.
The neutral profile of chicken stock makes it a safe choice for nearly any pork recipe. It brings out the subtle sweet notes in pork tenderloin, balances the fattiness of shoulder or belly cuts, and adds moisture to drier cuts like loin or chops. Feel confident using chicken stock as your pork cooking liquid.
Vegetable Stock – Bright and Fresh
For lighter pork dishes, vegetable stock is an excellent choice. Made from simmered veggies instead of meat, vegetable stock has a bright, fresh flavor that won’t compete with the pork. It’s perfect for infusing a springtime freshness into warmer weather pork meals.
Vegetable stock is ideal when making an herb-crusted pork tenderloin or lemon-thyme pork chops. The clean flavor highlights the herby notes. Veggie stock also works nicely for braising greens-accented pork shoulder or making a summery pork and zucchini soup.
Beef Stock – Rich and Savory
When looking to add hearty, savory flavor, beef stock is the way to go with pork. Slow simmered with beef bones and meat, beef stock has a rich, mouth-coating flavor that amplifies pork’s juicy succulence. It’s especially nice for braises and stews.
Match beef stock with bold pork dishes featuring mushrooms, red wine, roasted garlic, or caramelized onions. The deep beefy flavors balance the pork richness beautifully. Beef stock also stands up nicely to spicy marinades and robust seasoning blends paired with pork.
Pork Stock – Pure Pork Essence
For true pork flavor, you can’t beat homemade pork stock. Simmer pork neck bones, meat scraps, and aromatics to extract the pure, concentrated pork essence. The result is a stock with incredible porky depth.
Use pork stock in dishes where you really want the pork flavor to shine.Pork stock adds a savory meatiness to noodle soups, fortifies the flavor of pork stir fries, and creates an umami-rich braising liquid. Just freeze any excess to use again later.
Ham Stock – Smoky and Saline
If you’re cooking fresh ham or want to imbue pork with smoky flavors, turn to ham stock. Simmer ham bones and meat trimmings with aromatics to develop a rich, smoky, and slightly saline stock that coats your mouth. The savoriness pairs perfectly with pork.
Match ham stock with dishes featuring smoked paprika, roasted peppers, apples, or sweet potatoes. The smoky stock brings out the pork’s savory notes. Ham stock also makes an incredible base for bean or pea soups starring pork.
Clam Nectar – Briny and Savory
For an unexpected marine twist, clam nectar adds incredible savory depth to pork. The salty, briny seafood flavors play beautifully with pork’s natural sweetness. Infuse pork roasts, sausages, or belly with the ocean essence.
Simmer chopped clams in wine or water, strain out the solids, and use the briny cooking liquid to braise or marinate pork. Tomato-based pork sauces also benefit from a splash of clam nectar for extra richness. This may become your new secret pork cooking weapon.
Avoiding Overpowering Stock Flavors
Whichever stock you choose, be careful not to overdo it. Too much stock flavor can make your pork taste washed-out. Follow these tips for balance:
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Stick to 1-2 cups of stock per 3-4 servings of pork.
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Taste and adjust stock amounts as you go to prevent diluting pork flavors.
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Cook until stock reduces slightly to concentrate flavors.
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Finish with a pat of butter or splash of cream to create a cohesive sauce.
With the right stock and proper technique, you can amplify pork’s flavor in incredible ways. Experiment with different broths and stocks to find your perfect liquid match. Soon you’ll be cooking pork dishes that are moist, flavorful, and soul-satisfying.
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.
Bone Broths and Stocks: Everything You Need to Know
FAQ
Can you use beef stock with pork?
Can you cook pork in chicken stock?
Is there a stock for pork?
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.
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.
Can you use pork stock in soup?
Pork stock can be used anywhere you’d use a pork bone in soup. That’s a good place to start, with things like clam chowder or split pea soup. Baked beans are delicious with pork stock, and we make pinto beans for burritos and white beans for soups using pork stock. Many Asian soup recipes also call for pork stock.