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home / Soup stocks / Pork stock recipes
Pork stock recipes
Southern chinese love to use pork and chicken to make soup stocks.
Pork stocks contain high levels of calcium and protein, suitable as a base for highly nutritious soups, rice porridges and dishes for growing boys and girls and people recovering from injuries.
If the recipes call for pork bones, choose the rib or leg bones. Avoid using the spinal sections.
Add a dash of vinegar to the bone stock helps to release the calcium in the bones into the soup.
Pork stock recipe #1
This recipe calls for a little rice to help give the stock a slightly thickened and smooth texture. Adding an apple makes the soup stock sweeter.
Ingredients
1.5 kg pork bones
1 onion
1 stalk of celery
10 garlic
1 apple
1/2 a radish
1/2 cup of rice
5 litres of cold water
Directions
- Wash the pork bones and break them. Breaking the bones allow the marrow to seep out more readily
- Wash the vegetables. Remove the skin of the onion and quartered it. Cut the apple in half, do not remove the skin. Cut the radish into big chunks, and cut the celery into large strips
- Place the pork bones at the bottom of a big pot, add all the other ingredients
- Pour cold water into the pot and bring the water to a boil on high heat
- Scoop out any froth and oil from the surface of the soup stock
- Lower the heat to a slow simmer, cover partially and cook for 2 hours
- Remove the ingredients and strain
Pork stock recipe #2
This recipe will make a nice clear pork stock that can be used as a base for many different food items.
Ingredients
1 kg pork bones
1 onion
1/2 carrot
1 ginger
2 stalks spring onion
1/2 cup cooking wine
5 litres water
Directions
- Wash and parboil the pork bones
- Trim off any excess fats
- Peel and wash the onion, carrot and ginger. Wash the spring onion
- Place the pork bones and vegetables in a big pot
- Add the water
- Bring the water to a boil
- Lower the heat to a slow simmer, and cook for 4 hours
- Remove the ingredients and strain
Pork stock recipe #3
This recipe should complement udon noodles quite well. If you are looking for a soup stock for udon noodles, try this.
Ingredients
1 kg pork bones
100g garlic
100ml cooking oil
2500ml water
1 teaspoon salt
300g pork skin
Directions
- Wash and parboil the pork bones
- Trim off any excess fats
- Place at the bottom of a stock pot
- Heat up a wok or frying pan, add the cooking oil and fry the garlic on low heat till golden brown
- Add the browned garlic into the stock pot
- Add the pork skin
- Add the water, bringing it to a boil
- Simmer on medium heat for about 3 hours
- Add salt to taste
Pork stock recipe #4
This recipe is perfect for wonton soup.
Ingredients
600g pork bones
500g pork
50g dried shrimps
50g salted fish
20g white peppercorn
2 litres of water
Directions
- Wash and parboil the pork bones & pork
- Trim off any excess fats
- Preheat oven to 200 degree celsius
- Bake the salted fish for about 15 minutes
- Cool the fish and break into smaller pieces
- Add all ingredients into a stock pot
- Bring to a boil and simmer on low heat for about 3 hours
- Strain for use
Pork stock recipe #5
This pork stock is whitish in colour because of the calcium. Go with ramen very well.
Ingredients
30ml cooking oil
1 kg pork bones
1 pork knuckle
1 piece of pork skin
4 pieces of ginger
1 tsp salt
3.5 litres of water
Directions
- Heat oil in a wok
- Fry the pork bones, knuckle, pork skin on heat hear for about 5 minutes
- Transfer to a stock pot, add the water and other ingredients
- Simmer on high for about 4 hours
- Strain for use
Pork stock recipe #6
This pork stock is thick with onion.
Ingredients
800g pork bones
500g sliced onion
200g sliced carrot
2.5 litres of water
Directions
- Preheat oven to 250 degree celsius
- Bake the pork bones, onion and carrot to a dark golden brown or till the onion starts to caramelize
- Transfer to a stock pot
- Add water and simmer for 2 hours
- Strain for use
Pork stock recipe #7
Dried longan provide sweetness to this clear soup base. A good noodle base.
Ingredients
2 kg pork bones
1 kg lean pork
20g ginger
2 pieces of dried longan
10g peppercorns
5 litres of water
Directions
- Parboil the pork bones and lean pork
- Add water to a big stock pot and bring to a boil
- Add the meat, ginger, dried longan and peppercorns
- Bring the water back to a boil, then lower heat to a simmer
- Simmer for 4 hours
Pork stock recipe #8
This soup base will have a darker color due to the preserved bean paste.
Ingredients
1 kg pork bones
500g lean pork
20 ml cooking oil
1 stalk of spring onion
2 pieces of ginger
1 tbsp preserved bean paste
3 star anise
20ml cooking wine
1 teaspoon salt
2 litres of water
Directions
- Parboil the bones
- Cut the lean pork into smaller cubes
- Heat the oil and fry the lean pork cubes, spring onion, ginger, pork bones, preserved bean paste for about 3 minutes
- Add the water, wine, star anise and simmer for 4 hours
- Strain and add salt to taste
Pork stock recipe #9
The flavour of spring onion in this soup base makes it an ideal complement to chinese barbecue pork.
Ingredients
1 kg pork bones
300ml cooking oil
10 stalk of spring onion
1 teaspoon salt
2 litres of water
Directions
- Clean and cut the spring onions
- Parboil the pork bones
- Place the bones in a stock pot
- Heat oil in a wok
- Deep fry the spring onions till golden brown
- Add the spring onions into the stock pot with the pork bones
- Add the water and simmer for 2 hours
Pork stock recipe #10
Ingredients
1 kg pork bones
400g tomato
1/2 onion
2.5 litres of water
Directions
- Parboil the pork bones
- Place the bones in a stock pot
- Quartered the tomatoes and cut onion into strips
- Add to the stock pot
- Add water, bring to a boil and simmer for 2 hours
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