Pork Stock Recipe

Name: Pork Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb pork bones, I used ribs cut up; 1 onion, peeled and quartered; 1 stalk celery, chopped; 1 carrot, chopped; 1/2 tsp black pepper; 4 peeled garlic cloves; 2 quart low or no sodium chicken broth; 2 quart low or no sodium beef broth; 1/2 tsp thyme; 2 tbsp canola oil

Servings: persons

4 lb pork bones, I used ribs cut up
1 onion, peeled and quartered
1 stalk celery, chopped
1 carrot, chopped
1/2 tsp black pepper
4 peeled garlic cloves
2 quart low or no sodium chicken broth
2 quart low or no sodium beef broth
1/2 tsp thyme
2 tbsp canola oil

1
Preheat oven to 450
2
In a large roasting pan add oil to cover bottom, add pork bones season with salt and pepper.
3
Roast 15 minutes, turning once until brown..
4
Remove from oven, add pork bones to large stockpot, pour some broth in roasting pan to scrape up all browned bits, add to pot with pork bones.
5
Add all remaining ingredients to stockpot and bring to a boil, skim off and discard any foam.
6
Lower heat to low and simmer 6 hours, uncovered,you want the liquid to reduce almost in half.
7
Strain stock to remove all solids.
8
Chill overnight and remove hard fat layer from top, your broth is now ready to use!
9
I do not add any extra salt, so it can be added to any recipe without worry of to much salt.

1424

kcal

Calories

Fat

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 4 lb pork bones, I used ribs cut up, 1 onion, peeled and quartered, 1 stalk celery, chopped, 1 carrot, chopped, and more.

Yes, Pork Stock falls under the Soups & Stews 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.

Pork Stock

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