Ingredients with Measurements:
- 3 pounds pork bones
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 garlic head, halved
- 1 bay leaf
- 1 teaspoon black peppercorns
- 10 cups water
Special equipment needed:
- Large stockpot
- Fine mesh strainer
- Cheesecloth
Step-by-step instructions:
1. Preheat the oven to 400°F. Place the pork bones on a baking sheet and roast for 30 minutes until browned.
2. In a large stockpot, add the roasted pork bones, onion, carrots, celery, garlic, bay leaf, black peppercorns, and water.
3. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 4-6 hours, skimming off any foam or impurities that rise to the surface.
4. After simmering, remove the pot from heat and let it cool for 30 minutes.
5. Using a fine mesh strainer, strain the stock into a large bowl or container.
6. Line the strainer with cheesecloth and strain the stock again to remove any remaining impurities.
7. Let the stock cool to room temperature before storing it in an airtight container in the fridge or freezer.
Time:
Preparation time: 15 minutes
Cooking time: 4-6 hours
Temperature:
Roasting temperature: 400°F
Serving size:
This recipe makes about 8 cups of pork stock.
Nutritional information:
Calories: 50
Fat: 2g
Protein: 6g
Carbohydrates: 2g
Sodium: 50mg
Substitutions for ingredients:
- Pork bones can be substituted with chicken or beef bones.
- Onion, carrots, and celery can be substituted with other vegetables like leeks, fennel, or parsnips.
- Black peppercorns can be substituted with white peppercorns or omitted altogether.
Variations:
- Add herbs like thyme, rosemary, or parsley for extra flavor.
- Use the pork stock as a base for soups, stews, or gravies.
- Add cooked noodles, vegetables, and meat to the stock for a hearty soup.
Tips and tricks:
- Roasting the bones before simmering them adds extra depth of flavor to the stock.
- Skimming off any foam or impurities that rise to the surface while simmering will result in a clearer and cleaner-tasting stock.
- Letting the stock cool to room temperature before storing it in the fridge or freezer will prevent it from spoiling.
Storage instructions:
Store the pork stock in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months.
Reheating instructions:
Reheat the pork stock in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the pork stock in a bowl or mug with a garnish of fresh herbs like parsley or thyme.
Garnishes:
Fresh herbs like parsley or thyme.
Pairings:
The pork stock pairs well with roasted meats, vegetables, and grains.
Suggested side dishes:
Serve the pork stock with a side of crusty bread or crackers.
Troubleshooting advice:
- If the stock is too salty, dilute it with water or unsalted stock.
- If the stock is too bland, add more salt or herbs to taste.
Food safety advice:
- Always use clean and sanitized equipment when making stock.
- Store the stock in the fridge or freezer within 2 hours of making it.
- Reheat the stock to 165°F before serving.
Food history:
Stocks have been used in cooking for centuries as a way to extract flavor and nutrients from bones and vegetables.
Flavor profiles:
Pork stock has a rich and savory flavor with hints of sweetness from the vegetables.
Serving suggestions:
Serve the pork stock as a soup or use it as a base for other dishes like stews, gravies, or sauces.
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