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

Recipe Info
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Contributor: admin



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.

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