Pork Stock Recipe

Name: Pork Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 pound pork marrow bones, sawed into 2-inch pieces; 8 ounces tomato paste; 2 cups chopped onions; 1 cup chopped carrots; 1 cup chopped celery; Essence, recipe follows; 2 cups dry red wine; 1 bouquet garni; 8 quarts water; Salt and pepper; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

7 pound pork marrow bones, sawed into 2-inch pieces
8 ounces tomato paste
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
Essence, recipe follows
2 cups dry red wine
1 bouquet garni
8 quarts water
Salt and pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
Preheat the oven to 450 degrees.
2
Place the bones in a shallow roasting pan.
3
Roast the bones for 1 hour.
4
Remove the bones from the oven and brush with the tomato paste.
5
In a mixing bowl, toss the vegetables with Essence.
6
Lay the vegetables on top of the bones and return to the oven.
7
Roast for 30 minutes.
8
Pour off any excess fat.
9
Place the roasting pan on the stove, over high heat.
10
Using a wooden spoon, deglaze the pan with the red wine, scraping the pan and loosening any brown particles.
11
Place everything in a large stock pot.
12
Add the bouquet and water.
13
Bring the liquid up to a boil and reduce to a simmer.
14
Season the liquid with salt and pepper.
15
Simmer the stock for 4 hours.
16
Remove the stock from the heat and strain through a China cap.
17
Combine all ingredients thoroughly.

2069

kcal

Calories

113

Fat

Carbs

220

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 7 pound pork marrow bones, sawed into 2-inch pieces, 8 ounces tomato paste, 2 cups chopped onions, 1 cup chopped carrots, and more.

Yes, Pork Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions