Basic Homemade Pork Stock
Homemade Pork Stock is another one of those pantry staples that every homecook should have (in her/his freezer). Because pork tends to be a little "heavier" than chicken stock, the mirepoix used to add dimension is adjusted to counter the "natural dowdiness" of pork. I prefer leeks, onions, shallots, celery for their clear crisp flavours for a more balanced, lighter stock.
Ingredients (makes about 7L of stock):
1 kg of pork bones
1 large yellow onion, roughly diced
2 shallots, chopped roughly
2 stalks celery, chopped to approx 1" cubes
3 leeks, sliced roughly
3 bay leaves
8L water
Optional: 1 apple, diced roughly (this lends a fruity freshness)
Directions:
1) Heat oven to 280 C, and arrange the bones in an oven-proof tray, taking care not to overcrowd them.
2) Pop them into the oven for about half an hour until browned and sizzling. Transfer to a stock pot.
3) Using 3 tbsp of the rendered pork fat, fry up the onions, shallots, celery and leeks in a separate pan until all wilted and fragrant, about 5 minutes.
4) Transfer to stock pot with browned pork bones, and cover with cold water, and throw in the bay leaves. Bring to a rolling boil, then lower heat to simmer for at least 6 hours (overnight is best). Check on the stock every half hour to skim the scum that floats to the top. Top up the water if necessary. Strain before use.
Tip 1: store in containers in varying volumes so you can use the amount you need, without touching the rest of the stock.
Tip 2: Stock stored in the fridge is good for use up to a week. Stock stored in the freezer is good for use up to a month.
Ingredients (makes about 7L of stock):
1 kg of pork bones
1 large yellow onion, roughly diced
2 shallots, chopped roughly
2 stalks celery, chopped to approx 1" cubes
3 leeks, sliced roughly
3 bay leaves
8L water
Optional: 1 apple, diced roughly (this lends a fruity freshness)
Directions:
1) Heat oven to 280 C, and arrange the bones in an oven-proof tray, taking care not to overcrowd them.
2) Pop them into the oven for about half an hour until browned and sizzling. Transfer to a stock pot.
3) Using 3 tbsp of the rendered pork fat, fry up the onions, shallots, celery and leeks in a separate pan until all wilted and fragrant, about 5 minutes.
4) Transfer to stock pot with browned pork bones, and cover with cold water, and throw in the bay leaves. Bring to a rolling boil, then lower heat to simmer for at least 6 hours (overnight is best). Check on the stock every half hour to skim the scum that floats to the top. Top up the water if necessary. Strain before use.
Tip 1: store in containers in varying volumes so you can use the amount you need, without touching the rest of the stock.
Tip 2: Stock stored in the fridge is good for use up to a week. Stock stored in the freezer is good for use up to a month.
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