How to Cook · Stocks & Soups
Pork Stock
A mild, clean pork stock, simmered gently from bones and aromatic vegetables until savory and full-bodied. It's the quiet foundation of ramen broth, bean soups, and braised greens, and a knob of ginger can go in as a nod to its most common home: a steaming bowl of noodles.
- Prep
- Cook
- Total
- Yield
- ~3 quarts
- Category
- Stock
- Cuisine
- French
Ingredients
Directions
Start the pot
Place the pork bones in a stockpot and cover with cold water by about 2 inches. Bring slowly to a bare simmer, skimming off any foam that rises in the first 15–20 minutes.
Add the aromatics and simmer
Add the onion, carrots, and celery — the mirepoix — along with the ginger if using, bay leaves, and peppercorns. Simmer gently for 4–6 hours, skimming occasionally.
Strain and store
Strain through a fine-mesh strainer, discarding the solids. Cool and refrigerate or freeze.
Two ideas are worth carrying forward from stock-making: stock is not a separate, advanced skill but the plainest possible expression of "meat, vegetables, liquid, time" — and mirepoix is the quiet, three-vegetable foundation you'll find underneath almost everything else you cook. With stock in hand, the natural next step is soup.
Stocks & Soups
