When making stock, roasting
the pork bones adds a rich, deep flavor. If you’re short
on time, however, you can skip the roasting step and still have
a richly flavored broth—ideal for making, soups, gravies,
and risottos, or for cooking vegetables and rice. Use pork hocks,
neck bones, or bones removed from roasts or steaks. Simply store
them in a plastic bag in the freezer until you have enough to
make stock.
Pork Stock
- 2 to 4 quarts uncooked
pork bones
2 large carrots, broken in several pieces
2 large onions, unpeeled and halved
2 celery ribs, roughly chopped
2 cloves garlic, unpeeled and smashed
12 to 15 peppercorns
2 bay leaves
1 teaspoon salt
- Heat oven to 450 degrees
F. Place bones in single layer in large shallow roasting pan(s);
add half of the vegetables and 1 clove of garlic. Roast for 20
to 30 minutes or until bones are well browned. Transfer bones
and vegetables to large kettle; discard any fat.
- Pour about 1 cup water
into roasting pan(s) and bring to boil over medium-high heat,
scraping browned bits free from pan(s). Add to kettle.* Add remaining
vegetables, remaining garlic, peppercorns, bay leaves, salt,
and enough cold water to cover. Bring to a simmer, occasionally
skimming off any foam. Simmer, loosely covered, for 3 to 4 hours,
adding more boiling water if liquid evaporates below surface
of ingredients.
- Strain into large bowl,
pouring through large colander or sieve lined with cheesecloth;
discard solids. Cool slightly; chill for several hours or overnight.
Lift off and discard fat. To store, cover and chill up to 4 days
or freeze up to 1 year.
Makes about 16 cups stock.
Nutritional information per 1 cup of stock.
*If not roasting bones,
simply place all ingredients in large kettle and proceed with
recipe.
To Use a Pressure Cooker: In pressure cooker combine all
ingredients (whether roasted or not) with enough water to cover.
Pressure-cook for 20 to 30 minutes.
To Make Ham Stock: In large kettle simmer ham bone
and trimmings (do not roast), 2 roughly chopped celery ribs,
1 roughly chopped onion, 1 broken carrot, a few peppercorns,
a few allspice berries, 1 bay leaf, and 1 teaspoon dried thyme
with enough water to cover. Strain, chill, and store as described
above.
Nutrition Facts
Calories 19 calories
Protein 0 grams
Fat 2 grams
Sodium 158 milligrams
Cholesterol 2 milligrams
Saturated Fat 1 grams
Carbohydrates 1 grams
Fiber 0 grams
Recipe provided courtesy of Pork, The Other White
Meat.
