Rich Pork Stock Recipe

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Rich Pork Stock
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Ingredients
8
Count
Nutrition
621
Calories
Total time
420
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 450 degrees F.
  2. Crowd, but without piling them up, the pork and pig’s foot in a shallow roasting pan or in a 10- to 12-inch ovenproof skillet.
  3. (If you briefly preheat the pan over a low flame before you add the pork, it will sear on contact and be less likely to stick later on.) You should barely see the bottom of the pan; otherwise, the drippings will tend to burn in the exposed spots.
  4. Roast until golden, 30 to 40 minutes.
  5. Check the progress after about 25 minutes, and rearrange the pork, or turn it over, as needed, to promote even coloring.
  6. You may need to rotate the pan.
  7. Transfer the pork and foot, still warm, to a deep 8- to 10-quart stockpot.
  8. Pour off all of the fat from the pan, then add about 1/4 cup cold water to it, set over low heat, and scrape and stir to melt any gold or chestnut-colored drippings; don’t work on any black ones.
  9. Taste.
  10. If they are nice and porky, pour these reconstituted drippings into the stockpot; if the liquid tastes all scorched – like over-browned bacon – discard it.
  11. Add the cold chicken stock, then add water to cover by about an inch.
  12. (If using unsalted chicken stock, add a few pinches of salt.) Bring to a simmer and skim the foam.
  13. Poke under any exposed chunks of meat, then skim any new foam that rises to the surface.
  14. Add the onion, celery, bay leaf, and peppercorns and stir them under.
  15. Simmer uncovered, without skimming or further stirring but tasting regularly, for 4 to 5 hours, until the stock is richly flavored and the color is of maple syrup, and has some body; check for this last by chilling a few drops of stock on a plate.
  16. You may need to adjust the heat to control the simmer, and you may need to poke the bones or add a few ounces of water to keep the meat and bones submerged during the long extraction.
  17. Strain the stock promptly; leave the meat and vegetable chunks in the strainer to continue dripping.
  18. Immediately pour about 1/4 cup water into the stockpot and swirl it briefly, to liquefy and capture the syrupy stock that is clinging to the pan.
  19. Pour this over the meat and vegetables, to rinse some of the rich syrup from their surfaces into the strained stock below.
  20. Leave the stock to cool completely.
  21. If not using right away, cover and refrigerate with the layer of fat intact – it will help preserve the stock until needed.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 620.63 Kcal (2598 kJ)
Calories from fat 284.43 Kcal
% Daily Value*
Total Fat 31.6g 49%
Cholesterol 197.15mg 66%
Sodium 584.95mg 24%
Potassium 1368.9mg 29%
Total Carbs 16.86g 6%
Sugars 5.08g 20%
Dietary Fiber 1.99g 8%
Protein 64.9g 130%
Vitamin C 5mg 8%
Iron 2.9mg 16%
Calcium 93.6mg 9%
Amount Per 100 g
Calories 72.19 Kcal (302 kJ)
Calories from fat 33.08 Kcal
% Daily Value*
Total Fat 3.68g 49%
Cholesterol 22.93mg 66%
Sodium 68.04mg 24%
Potassium 159.22mg 29%
Total Carbs 1.96g 6%
Sugars 0.59g 20%
Dietary Fiber 0.23g 8%
Protein 7.55g 130%
Vitamin C 0.6mg 8%
Iron 0.3mg 16%
Calcium 10.9mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.6
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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