There generally are three types of pork stock.
1. Light brown clear stock
2. Dark brown clear stock
3. Yellow/White opaque stock
The first and second is similar. Bones like neck or ribs or marrow as well as meat are used. I use this type for soups or Malaysian noodles like Prawn Noodles or Hokkien Noodles. The only difference is that the second type is roasted (400 F for 40-60 minutes) before boiling into a stock.
The third type not only uses regular bones, but hocks and trotters as well. In the case of Ramen Noodles, chicken bones are simmered along with pork bones.
I know it’s super cliché, but seriously, stocks are really simple to make and they have so much more flavor than store bought ones. Seriously.
Quick Method
what you need:
8 lb of neck bones and hocks (or ribs, marrow bones, trotters)
1 eight-quart stock pot
Water
directions:
1. Place the bones in a stock pot and add enough water to cover them. Over high heat, bring the water to a boil. Once boiled, drain the bones and wash them with cold water.
2. Put the bones back into the pot and add enough water to just cover the bones. Over high heat, bring the water to a boil. One boiled, simmer on low for 10-18 hours on the stove or 12-18 hours on a slow cooker.
3. Check the first 10-15 minutes after turning down the heat to make sure it’s just barely simmering (very little bubbles, barely moving the surface).
Notes:
1. Add a splash of vinegar in Step 2 to help extract the minerals.
2. I usually do round 2 and sometimes even round 3 of making stock with the same bones with less water each time. Yes, it’s possible and no it’s not crazy. It wouldn’t be as rich but still contains nutrients and flavor.
3. You could add vegetables to the stock:
2 leeks
1 large onion
12 garlic cloves
20 green onions, white parts only
3 carrots
3 celery
10 mushrooms
4. To make ramen type stock, be sure to move the bones around periodically to help released the gelatin and fats from the bones. That is what gives the beautiful white/yellow ramen soup.
How do you use pork stock?
