Whether you are making a sauce, de glace or soup, hands down you just can’t compete with the rich flavors instilled by a flavorful pork stock. There are different methods to pork stock. There is the “French Laundry” method, the Asian method and the “I-don’t-have-hours-and-hours method”. Regardless of the method, you must have access to freshly cut pork bones, cheesecloth, a sieve and a high-end stock pot. Here are some basic guidelines which are very similar to the chicken stock I make.

Asian pork stock is boiled for a while. The deep tastes of pork are essential for making soups, pho, dumplings, sauces and marinades.

• 4 pounds of pork bone
• 1 tablespoon black pepper corns
• 1 solid bunch of cilantro stems (smashed)
• 1 half inch piece of ginger cut into strips

Fill the pot until all the bones are covered by an inch or so of water. I simmer all the ingredients for about three hours until there is nothing else to skim and the room is filled with a nice pungent smell.

Basic pork stock is great for soup bases and reductions. I always use a nice homemade pork stock for my delicious split pea soup.

• 4 pounds of pork bone
• 1 tablespoon black pepper corns
• 1 carrot cut into large cubes
• 1 white onion cut into large cubes
• 2 stalks of celery cut into a few pieces
• 1 leek cut up into cubes
• 1 bouquet (1 bay leaf, 1 sprig of thyme, 1 sprig of parsley)

Fill the pot until all the bones are covered by an inch of water. I boil all the bones for about two hours. I skim all that foam and fat that rises to the surface about every ten minutes.

On hour two, I add all the vegetables and herbs. I continue to simmer for another hour. A warm, old world aroma fills the house. Very nice.

After about three hours, turn the gas off and cool. Remove the bones and vegetables. Do not pour the stock. It will mix all the impurities up. Ladle the stock into a separate container then pour the stock through a sieve and then once through a cheesecloth.

Storage Tips

Fill some ice cube trays up with the stock and cover with plastic or fill up two cup containers and put them in the fridge. Make sure you tag them and date them so you can keep track of your inventory.

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