How to Make Pork Stock

Stocks are by far the easiest ingredients to prepare in the kitchen, yet so many still choose to purchase canned broths instead. Maybe the reasoning lies with the misconception that stocks take all day to prepare, or maybe people just don't know how? I'm not really sure of the answer myself, but I sure will introduce those of you described back into homemade stocks. I'll show you how to make a pork stock, but the same process will also produce excellent chicken, beef or vegetable stock as well! Drop the store bought blah and make a stock to be proud of.

________________________________________________________________

Stocks are an efficient way to make the most out of meat. As we all know, meats aren't cheap, and making the most out of them really does make a difference. Putting any part of purchased meat to waste is just a shame. Bones are no exception! Too often people waste these inedible parts of the animal thinking they're useless. Don't get caught up thinking this way! Utilizing bones properly can completely cut store bought stock out of the picture and therefore put pennies back into your pocket.

________________________________________________________________

1. Set a large pot on a burner set to medium-high heat. Add butter and allow to melt.
2. Quarter vegetables into smaller chunks. Add to the pot along with the bones. Sautee for 3-4 minutes.
3. Add water and reduce heat. You'll want the liquid to be as hot as possible without simmering or boiling. Usually medium-low does it for my stove.
4. Allow to sit at near boiling temperatures for 1-5 hours. The more time, the fuller the flavor you'll achieve. I went 2 hours and the stock had excellent flavor.
5. When you're happy with it, filter off all the solids. If you want a perfectly clear broth, let it filter through a coffee filter.
6. The broth will keep in the refrigerator for up to 5 days.

________________________________________________________________

The great part about stocks is that they are very flexible with ingredients. You don't have to follow my exact recipe to achieve a great stock. Just stick to the basic principles and use what you have on hand to create your very own unique stock. For your convenience, I've compiled a list of meats, vegetables and spices that are perfect for stocks and broths.

• Meats - Beef, chicken, pork, rabbit and virtually every other type of animal bones can be used. To yield higher flavor and nutrition, break or crack the bones to release more marrow.
• Vegetables - Not all vegetables taste good in a stock so here is a list of the most common candidates: Celery, carrots, onions, garlic, leeks, fennel, turnips, mushrooms, bell peppers, broccoli, cauliflower and summer squashes.
• Spices - The most common spices used for traditional broths include parsley, thyme, bay leaves, basil and oregano. It doesn't stop there though; basically any spice can be used to create individualized stocks.

________________________________________________________________

I've showed you how to make pork stock and also given the knowledge to make any stock out there. So what are you waiting for? It's time to hop to it and start saving yourself some dough and become more efficient in the process. Thanks for reading and be sure to check out my other homemade recipes below:

Sweet Chili Pork Ribs - Why not check out the recipe that donated the bones for this broth? They were tasty.

Simple French Bread - Bake artisan quality bread in the comfort of your own kitchen.

Homemade Pumpkin Pie - Start with a pumpkin and end with a pie. It's a great transformation.

Broccoli and Cauliflower Soup - A simple and nutritious winter classic. Easy to make with little time.

Homemade Beef Jerky - Save yourself a lot of money and make this snack with ease. Four different marinade ideas.