Kittencal's Homemade Pork Stock

Elevate your culinary creations with Kittencal's Homemade Pork Stock, a robust and deeply flavorful base that brings comfort and versatility to your kitchen. Crafted from roasted pork bones, fresh vegetables, and aromatic herbs, this recipe is designed to extract maximum depth of flavor through a slow simmering process. A touch of apple cider vinegar helps break down the nutrients in the bones, creating a nutrient-rich, collagen-packed stock perfect for soups, stews, and sauces. Whether you're meal prepping or looking to enrich your favorite dishes, this homemade pork stock is easy to freeze and store, making it a must-have staple for busy kitchens. Slow-cooked to perfection, it’s the ultimate foundation for bold, savory recipes.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 8

Ingredients

• 3 lbs pork bones (neck bones, shanks, or ribs)
• 2 large onion, peeled and quartered
• 3 medium carrot, roughly chopped
• 3 large celery stalks, roughly chopped
• 6 cloves garlic cloves, smashed
• 1 tbsp black peppercorns
• 2 leaves bay leaves
• 1 bunch fresh parsley
• 2 tbsp apple cider vinegar
• 16 cups cold water
• 1 tsp salt (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C). Arrange the pork bones on a baking sheet and roast for 30-40 minutes, turning once, until the bones are golden brown for added depth of flavor.

Step 2

Transfer the roasted bones to a large stockpot. Add the onions, carrots, celery, garlic, peppercorns, bay leaves, and fresh parsley.

Step 3

Pour the apple cider vinegar over the ingredients, then add the cold water. The water should completely cover the ingredients, but make sure not to overfill the pot.

Step 4

Bring the stock to a gentle boil over medium-high heat. As soon as it starts bubbling, reduce the heat to low and simmer uncovered.

Step 5

Skim off any foam or impurities that rise to the surface during the first 30 minutes of cooking. Continue to skim as necessary.

Step 6

Allow the stock to simmer gently for at least 6 hours, preferably 8-10 hours, to extract maximum flavor and nutrients from the bones and vegetables. Add water as needed to keep the ingredients submerged.

Step 7

After simmering, remove the stockpot from heat and let it cool slightly. Strain the stock through a fine-mesh sieve or cheesecloth into a large container, discarding the solids.

Step 8

Taste the stock and add salt if desired. For a richer flavor, you can reduce the strained stock further by simmering it for an additional 30-60 minutes.

Step 9

Once cooled, transfer the stock to airtight containers or glass jars. Refrigerate for up to 5 days or freeze for up to 3 months. If refrigerating, remove the solidified fat layer on top before using.

Nutrition Facts

Serving size	(5877.4g)

Amount per serving	% Daily Value*
Calories	3215.8

Total Fat 206.1g	0%
Saturated Fat 75.1g	0%
Polyunsaturated Fat g
Cholesterol 884.5mg	0%
Sodium 3574.6mg	0%
Total Carbohydrate 64.3g	0%
Dietary Fiber 16.7g	0%
Total Sugars 25.2g
Protein 268.2g	0%

Vitamin D 0IU	0%
Calcium 627.7mg	0%
Iron 20.9mg	0%
Potassium 5103.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.2%

Protein: 33.7%

Carbs: 8.1%