What Stock To Use With Pork? The Key Facts

Are you tired of using the same old chicken or beef stock in your recipes? Have you ever considered using pork stock instead?

Pork broth, also known as pork stock, is a versatile and flavorful option that is often overlooked in American cooking. However, it is a common ingredient in many Asian dishes and can be used in a variety of soups, stews, and curries.

Plus, with the rising cost of beef and chicken bones for homemade bone broth, pork stock can be a more affordable alternative.

In this article, we’ll explore the benefits of using pork stock and provide tips on how to make it at home. So, let’s dive in and discover what stock to use with pork!

What Stock To Use With Pork?

When it comes to cooking with pork, there are several options for stock that can be used. While pork stock is the obvious choice, other types of stock can also be used interchangeably.

Beef, veal, chicken, and turkey stock can all be used in place of pork stock. These stocks can be made from scratch using the bones from roasted meat or purchased fresh from any grocery store. Beef and chicken stock are also readily available in canned form and can be found in nearly any grocery store or supermarket.

Turkey or veal stock may be less common, but they are excellent substitutes for pork stock. When choosing a substitute, consider the flavor profile of your recipe and choose a stock that complements it well.

The Benefits Of Using Pork Stock In Your Cooking

Pork stock is a nutrient-dense and flavorful option when it comes to cooking with pork. It is rich in minerals such as calcium, magnesium, potassium, and phosphorus, which are essential for building and strengthening bones. Additionally, pork stock contains connective tissue that provides glucosamine and chondroitin, natural compounds found in cartilage that support joint health.

Marrow found in pork bones provides several essential nutrients such as vitamin A, vitamin K2, minerals like zinc, iron, boron, manganese, and selenium, as well as omega-3 and omega-6 fatty acids. The protein collagen found in pork stock turns into gelatin when cooked and yields several important amino acids that are beneficial for the body.

Drinking pork stock is an excellent way to get more of these nutrients into your diet. The nutrients are released into the water as the ingredients simmer, making it easy for your body to absorb them. Pork stock is also a great option for those who want to eat clean and organic meat. By learning some good slow cooking techniques, you can benefit from organics by using bones that are the most economical way of getting nourishing goodness.

How To Make Pork Stock At Home

Making pork stock at home is a simple process that requires only a few ingredients and some patience. The key to a flavorful and nutritious pork stock is using a combination of pork bones and connective tissue, such as pig’s feet or neck bones.

To start, place the pork bones and pig’s feet in the bottom of a large stock pot and cover with water. Add a tablespoon of vinegar to help pull the minerals from the bones. If desired, you can also roast the meaty bones in the oven before adding them to the pot for extra flavor.

Bring the pot to a gentle rolling boil and skim any scum that forms on the surface. Add in vegetables such as onions, celery, leeks, garlic, and ginger for added flavor. Turn the heat down to low and simmer very gently, covered, for 12-24 hours.

Once the stock has simmered for the desired amount of time, let it cool to room temperature. Strain the broth from the bones and vegetables and transfer it to storage containers. Store in the fridge for up to 7 days or freeze any excess for later use.

For an even richer and gelatinous pork stock, use pig’s feet as they are a rich source of collagen. Alternatively, organ meats can also be added for more umami flavor.

Recipes That Use Pork Stock For Delicious Flavor

Pork stock is a versatile ingredient that can be used to add depth and richness to a variety of dishes. Here are some delicious recipes that use pork stock:

1. Pork and Bean Soup: This classic recipe is a perfect way to use up leftover pork and pork stock. Simply cook a bunch of beans in the stock, then add sautéed mirepoix and whatever other ingredients you like.

2. Ham and Bean Soup: This hearty soup is made with leftover ham and pork stock. It’s a great way to use up leftover holiday ham or smoked ham hocks.

3. Old-Fashioned Ham and Bean Soup: This recipe is similar to the one above, but it also includes vegetables like carrots, celery, and onions for added flavor.

4. Lemongrass Pork Stew: This flavorful stew is made with cuts like pork shoulder, shanks, and belly, which are cooked in pork stock with lemongrass and ancho chiles.

5. Miso Pork Noodle Bowl: This delicious noodle bowl is made with a rich and fragrant pork broth flavored with miso, garlic, star anise, ginger, and sesame oil. Serve with cooked noodles and your choice of toppings.

6. Greens with Pork Stock: Cook up a mess of greens in your pork stock for a healthy and flavorful side dish.

7. Red Beans and Rice: Use pork stock as the base for this classic Creole dish for added depth of flavor.

8. Potato Soup: Pork stock adds richness to this comforting soup, which is made with potatoes, onions, celery, and bacon.

9. Corn Chowder: Use pork stock instead of chicken or vegetable broth for a unique twist on this classic soup.

10. Savory Pancakes: Add pork stock to your pancake batter for a savory twist on this breakfast favorite.

Using Pork Stock In Traditional Asian Dishes

In Asian cuisine, pork stock is a popular soup base that is full of umami and aroma. Chinese and Korean cuisines, in particular, have a long tradition of adding vegetables, spices, or even medicinal herbs to pork bone stock to make soups that are not only tasty but also have therapeutic benefits.

Pork bone stock is quite easy to make and requires only one ingredient: pork bones. The key ingredient is the leg bone, which contains marrow, giving extra flavor and enough fat. The ratio between bone and water is important for the final outcome of the stock. If you want creamy white pork stock, the ratio should be around 1:5, while for clear and transparent pork stock, the ratio should be around 1:3.

Once you have made your pork stock, it can be used in a variety of traditional Asian dishes. One popular dish is ramen, which uses a rich and dense Japanese tonkotsu (豚骨) ramen broth made from pork bones. Pork stock can also be used as a base for hot pot or noodle soups. In Chinese cuisine, pork stock is often named as “大骨高汤”, which means leg bone stock.

In addition to soups and stews, pork stock can also replace water to add flavor to any meat or vegetable dish. It can be used in stir-fries, rice dishes, and even marinades. The possibilities are endless.

Tips For Storing And Freezing Pork Stock For Later Use

If you have made a batch of pork stock and want to store it for later use, there are several tips to keep in mind to ensure that it stays fresh and flavorful.

Firstly, consider reducing the stock until it is intensely concentrated before freezing. This will make it easier to store and take up less space in your freezer. Simply pour 4 1/2 cups of stock into a large wide pan and simmer for about 45 minutes, or until reduced to about 3/4 cup. Pour the reduced stock into an empty ice-cube tray and let it cool before placing it in the freezer until it is solid. You can then transfer the frozen stock cubes to a resealable plastic Ziplock bag or other container for storage. This method allows you to easily thaw only the amount of stock that you need.

Another option is to preserve your pork stock in the refrigerator for up to 6 months without having to freeze or can it. Simply pour the cooled broth into a jar, leaving 1 full inch of headspace from the top of the broth to the top of the jar. Screw the lid on the jar and set it upright in the refrigerator. This method is great if you plan on using the stock within a few months.

If you do choose to freeze your pork stock, be sure to follow some key steps to prevent any damage. Place your container of stock in the freezer without the lid initially, as this will allow for expansion during freezing. Once it is frozen solid, cover with the lid. You can also portion out your stock into muffin tins or ice cube trays for easy access later on. Just be sure to vacuum seal them or store them in a resealable bag to prevent freezer burn.

When storing your pork stock, use glass jars instead of plastic containers as they are more durable and do not contain harmful chemicals that can leach into your food. However, be aware that glass jars may crack in the freezer if you do not leave enough headspace or lay them on their side.

By following these tips, you can ensure that your pork stock stays fresh and flavorful for all your future cooking needs.