Rich Pork Stock Recipes

KITTENCAL'S HOMEMADE PORK STOCK

Steps:

• Set oven to 400 degrees F.
• Grease a large jelly-roll pan.
• Place the ribs on the pan and using a pastry brush, coat the ribs very lightly on both sides with tomato paste (do not use too much tomato paste just use enough to barely coat the ribs).
• Since there is a fair amount of ribs you might need to roast the ribs in 2 batches that is why I would advise you to do this a day or a few days ahead.
• Roast the ribs for about 25-30 minutes, then turn the ribs over and roast for another 25 minutes or until browned (careful not to burn).
• At this point you may refrigerate or freeze the ribs until ready to make the stock.
• Place the ribs in the stockpot along with all remaining ingredients.
• Pour in water to completely cover the ribs and to about three-quarters to the top of the pot; bring to a simmer over medium-high heat.
• As the broth comes to a simmer skim off any foam that has accumulated on top.
• Reduce the heat to low, cover and simmer for about 4 hours, simmering at the barest possible simmer to avoid bruising the bones (you may simmer longer if desired).
• Remove the stockpot from the heat and allow to rest for about 1-1/2 hours.
• Ladle off and discard any fat that has accumulated on the top of the stock.
• Using long tongs remove the ribs from the pot (discard or save).
• Place a fine strainer over a large bowl and strain the stock into the bowl.
• Allow the stock to come to room temperature, then refrigerate for up to 3 days or freeze in 1 or 2-cup plastic containers.

RICH PORK STOCK

Steps:

• Preheat the oven to 450 degrees F.
• 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.
• (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.
• Roast until golden, 30 to 40 minutes.
• Check the progress after about 25 minutes, and rearrange the pork, or turn it over, as needed, to promote even coloring.
• You may need to rotate the pan.
• Transfer the pork and foot, still warm, to a deep 8- to 10-quart stockpot.
• 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.
• Taste.
• 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.
• Add the cold chicken stock, then add water to cover by about an inch.
• (If using unsalted chicken stock, add a few pinches of salt.) Bring to a simmer and skim the foam.
• Poke under any exposed chunks of meat, then skim any new foam that rises to the surface.
• Add the onion, celery, bay leaf, and peppercorns and stir them under.
• 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.
• 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.
• Strain the stock promptly; leave the meat and vegetable chunks in the strainer to continue dripping.
• 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.
• Pour this over the meat and vegetables, to rinse some of the rich syrup from their surfaces into the strained stock below.
• Leave the stock to cool completely.
• If not using right away, cover and refrigerate with the layer of fat intact - it will help preserve the stock until needed.