Pork Stock

Simmer pork bones and hock with vegetables and spices for 3 hours. Skim, strain, reduce slightly, and season with salt.

Soup Base Stock Pork

Estimated Nutrition

Calories

kcal / serving

0 kcal total

Carbs

per serving

0 g total

Fat

per serving

0 g total

Protein

per serving

0 g total

Cook Time

180

minutes

Serves

1.75

litres

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Meat

900

Pork Neck Bones

Spare ribs

unit

Pork Hock

Split

NutsSeeds

unit

stalks

sprays

unit

unit

Vegetables

unit

Onion

Peeled and halved

unit

Leek

Washed and halved

unit

Carrot

Peeled

stick

Celery

Halved

Method

Skim repeatedly until no froth remains.

Season with salt.

Strain, return to a clean pot and boil fiercely to reduce slightly.

Cover the pork bones and hock with 2.8 litres of cold water and bring to the boil.

Add the bouquet garni and simmer for a further 2 hours.

Turn down the heat, add the onion, leek, carrots, and peppercorns and simmer gently, uncovered, for 1 hour.