Pork project of the day: making stock


What to do with a pile of pork bones from our last pig?

Pork Bones

Turn them into delicious homemade pork stock, of course!

roasted bones

The bones after roasting for 30 minutes at 400 degrees

veggies in stock pot

Some veggies and herbs in a stock pot with a little bit of pork fat

Adding water to the stock pot

Just add water!

after cooking

About 6 hours later…

After cooling overnight in the fridge and taking off the fat, what’s left?

Final stock

10 cups of homemade pork stock!

The recipe I used was from The Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good Stuff, a recent addition to my cookbook library from which I expect to find many great pork recipes in the future…

Related posts:

  • Pork-a-Palooza II: The Return of the PigPork-a-Palooza II: The Return of the Pig With springtime, so it has also come time to have another pig butchered from the farm. What you see here is the end result of one 400+ pound porker - not showing the bags of wonderful […]
  • Pork Shoulder Steaks – Take 2!Pork Shoulder Steaks – Take 2! A couple weeks ago I took my first stab at cooking pork shoulder steaks, with less than completely successful results. The meat had a lot of flavor, but was still tough and chewy. So I […]
  • Nothing fancy. Just damn good.Nothing fancy. Just damn good. I'm slowly - ever so slowly - working my way through my copious fresh pork bounty (this reminds me I need to render some lard this weekend as I'm running low and promised a fresh batch to […]
  • Receipe test: Joe Sponzo’s Tuscan Pork Stew with PolentaReceipe test: Joe Sponzo’s Tuscan Pork Stew with Polenta I've been utilizing Eat Your Books a bit more these days as they've got an increasing number of cookbooks indexed, compared to when I first signed up with the site 2+ years ago. I find […]

2 Responses to Pork project of the day: making stock

  1. John and I used our pork bones to make a stock for some delicious tonkotsu ramen. So good! What are you planning to make with yours?

    • I used some of it right away in a pork stew…the recipe had called for chicken stock but why use that when I’ve got fresh pork stock!

      The rest is all in my freezer for now, but ramen sounds like a really great idea for it. I figure I’ll definitely be using some when I get around to slow-cooking some of tougher cuts of pork as well that could use it.

Leave a Reply

Your email address will not be published. Required fields are marked *