Pork stock is one of the most unappreciated bone broths. Few people think about making a dedicated stock out of the tasty goodness of pig bones.
However, pork stock has its own unique, rich flavor that works well with all manner of soups and stews. Good quality pork (and pork bones) will give you a broth that’s meaty and pure. You can use a mixture of any type of pork bones, including knuckle or neck. It will enhance both the taste and texture of the finished stock.
INGREDIENTS
Stock
• 5 pounds meaty pork bones
• 1 trotter, split lengthwise (ask your butcher to do this)
• 1 large yellow onion, peeled and coarsely chopped
• 1 teaspoon whole white peppercorns
• 1 tablespoon kosher salt
Make about 4 quarts
1. Blanch the bones: ensure the pot is large enough to blanch the bones without boiling over, put the bones in the pot and add water to cover by 1 inch. Then remove the bones and bring the water to a boil. When it is at a rolling boil, add half of the pork bones, return the water to a boil, and boil for 5 minutes.
2. With a spider or tongs, remove the first batch of bones from the water and place them in a colander. Return the water to a boil and repeat with the remaining pork bones. When all the bones have been blanch, rinse under cold running water. Rinse the pot and return the bones to the one.
3. Add the trotter, onion, white peppercorns, salt, and 6 quarts of cold water to the pot and bring to a boil over high heat, skimming off any scum that forms on the surface. Lower the heat. The liquid is at a gentle simmer and simmers for 2 hours, skimming as needed to remove any scum that forms on the surface.
4. Remove from the heat and use a spider or a slotted spoon, discarding the large solids. Strain the stock through a fine-mesh sieve into a container, let sit for a few minutes (or refrigerate overnight), then skim most of the fat from the surface (leave some, as it gives the stock a better flavor and mouthfeel). Use immediately or let cool completely, then transfer to a practical-size airtight container and refrigerate for up to 3 days or freeze for over three months.