Pork Stock

This pork stock is a great base for oriental or bean soups.

  • 2 lbs pork (neck bones or hocks)
  • 3 med. yellow onions (see note)
  • 3-4 stalks celery
  • 3-4 carrots
  • 3 bay leaves
  • 1 tsp. sage
  • 1/2 tsp white pepper
  • 1 Tbs. celery salt (omit if using cured hocks)
  • 1 Tbs garlic, crushed (2 lg cloves)
  1. Note – When you clean onions cut off ends and peel dirty outer skin. Leave inner skin on to enhance the color of your stock.
  2. In a large stock pot sear pork on medium high heat until browned.
  3. Add vegetables.
  4. Add 6-8 quarts water.
  5. Add seasonings.
  6. Bring to a boil, then reduce heat to simmer for approx. 5-6 hours.
  7. Remove from heat. Strain into another container (I use two 1 gallon pitchers and a mesh strainer.)
  8. Refrigerate overnight.
  9. Remove hardened fat from the top.


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