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Kitten’s Homemade Pork Stock (OAMC)

Written By: kittencal on March 6, 2010 No Comment

A delicious rich stock that freezes well and makes the best homemade gravy! To save time you can roast the bones up to 2 days ahead and refrigerate until ready to use for the stock, or you may the roast bones and keep in your freezer until ready to make the stock, do not use pork hocks or pork chops only pork ribs will work the best…

Yield will depend on how much water you use to make the stock and some water will evaporate while simmering, with amounts listed you should get about 15 cups

Ingredients:

5-6 lbs pork side ribs (or use bone-in country-style ribs, I use a combination of both, sliced into smaller pieces)

1/3 cup tomato paste (or as needed to lightly brush onto the ribs)

cold water

10 black peppercorns

2 large onions (quartered , do not peel leave the skin on)

2 carrots, peeled

1 large celery rib (leave whole or slice in half)

1-2 whole head/sf garlic, separated into cloves, then remove the skin from all cloves

1 tablespoon salt (or to taste)

Instructions:————————————–

Preheat oven to 400 degrees F.

Grease a large jelly-roll pan.

Place the ribs on the pan.

Using a pastry brush, coat the ribs very lightly on both sides with tomato paste (do not use too much tomato paste just enough to lightly 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.
At this point you may refrigerate or freeze the ribs until ready to make the stock.

Place the ribs in a large 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 4-6 hours, simmering at the barest possible temperature 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.

You will also find this recipe on www.recipezazz.com

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