9 Chinese Pork Stock Recipes

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Pork stock contain high levels of calcium and protein. It is a suitable base for highly nutritious soups, congee and dishes for growing boys and girls and people recovering from injuries.

The recipes here use various parts of the pig. If the recipes just state pork bones, use the rib or leg bones. Avoid using the spinal sections.

Adding a dash of vinegar to the bone stock helps to release the calcium in the bones into the soup.

pork bones
Leg bones

If you have leftover pork ribs from a BBQ or cookout, you can also use them to make pork stock. You can leave the meat on or remove them. Using leftover roasted pork leg or smoked ribs (without sauce) to make pork stock optimize food and stretch your food dollars.

Besides the 9 recipes here, there are 3 wonton soup recipes that also uses pork or pork bones.

1. Basic pork broth

This recipe will make a nice clear pork base that can be used as a base for many different dishes.

Ingredients

  • 1 kg pork bones
  • 1 onion
  • 1 carrot
  • 1 ginger
  • 2 stalks spring onion
  • 1/2 cup cooking wine
  • 5 litres water

Directions

  1. Wash and parboil the pork bones
  2. Trim off any excess fats
  3. Peel and wash the onion, carrot and ginger. Wash the spring onion
  4. Place the pork bones and vegetables in a big pot
  5. Add the water
  6. Bring the water to a boil
  7. Lower the heat to a slow simmer, and cook for 4 hours
  8. Remove the ingredients and strain

2. Stock with baked pork, onion and carrot

Onion and carrot are quite common ingredients in pork stock. Instead of parboiling the bones and root vegetables, these are baked. 

Ingredients

  • 800g pork bones
  • 500g sliced onion
  • 200g sliced carrot
  • 2.5 litres of water

Directions

  1. Preheat oven to 250 degree Celsius
  2. Bake the pork bones, onion and carrot to a dark golden brown or till the onion starts to caramelize
  3. Transfer to a stock pot
  4. Add water and simmer for 2 hours
  5. Strain for use

3. Pork stock recipe with rice

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

  1. Wash the pork bones and break them. Breaking the bones allow the marrow to seep out more readily
  2. Wash the vegetables. Remove the skin of the onion and quartered it
  3. Cut the apple in half, do not remove the skin.
  4. Cut the radish into big chunks, and cut the celery into large strips
  5. Place the pork bones at the bottom of a big pot, add all the other ingredients
  6. Pour cold water into the pot and bring the water to a boil on high heat
  7. Scoop out any froth and oil from the surface of the soup stock
  8. Lower the heat to a slow simmer, cover partially and cook for 2 hours
  9. Remove the ingredients and strain

4. Pork stock for udon noodle soup

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

  1. Wash and parboil the pork bones
  2. Trim off any excess fats
  3. Place at the bottom of a stock pot
  4. Heat up a wok or frying pan, add the cooking oil and fry the garlic on low heat till golden brown
  5. Add the browned garlic into the stock pot
  6. Add the pork skin
  7. Add the water, bringing it to a boil
  8. Simmer on medium heat for about 3 hours
  9. Add salt to taste

5. Pork stock for ramen

This pork stock is whitish in colour because of the calcium. Goes very well with ramen.

Ingredients

  • 1 kg pork bones
  • 1 pork knuckle
  • 1 piece of pork skin
  • 30ml cooking oil
  • 4 pieces of ginger
  • 1 tsp salt
  • 3.5 litres of water

Directions

  1. Heat oil in a wok
  2. Fry the pork bones, knuckle, pork skin on heat hear for about 5 minutes
  3. Transfer to a stock pot, add the water and other ingredients
  4. Simmer on high for about 4 hours
  5. Strain for use

6. Pork stock with dried longan

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

  1. Parboil the pork bones and lean pork
  2. Add water to a big stock pot and bring to a boil
  3. Add the meat, ginger, dried longan and peppercorns
  4. Bring the water back to a boil, then lower heat to a simmer
  5. Simmer for 4 hours

7. Pork stock recipe with preserved bean paste 豆瓣酱 (dou ban jiang)

This soup base will have a darker color due to the preserved bean paste. Great as an alternative base for beef noodle soup.

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 豆瓣酱 (dou ban jiang)
  • 3 star anises
  • 20ml cooking wine
  • 1 teaspoon salt
  • 2 litres of water

Directions

  1. Parboil the bones
  2. Cut the lean pork into smaller cubes
  3. Heat the oil and fry the lean pork cubes, spring onion, ginger, pork bones, preserved bean paste for about 3 minutes
  4. Add the water, wine, star anise and simmer for 4 hours
  5. Strain and add salt to taste

8. Pork stock recipe with spring onion

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

  1. Clean and cut the spring onions
  2. Parboil the pork bones
  3. Place the bones in a stock pot
  4. Heat oil in a wok
  5. Deep fry the spring onions till golden brown
  6. Add the spring onions into the stock pot with the pork bones
  7. Add the water and simmer for 2 hours

9. Pork ribs with tomato stock

Ingredients

  • 1 kg pork ribs
  • 400g tomato
  • 1/2 onion
  • 2.5 litres of water

Directions

  1. Parboil the pork bones
  2. Place the bones in a stock pot
  3. Quartered the tomatoes and cut onion into strips
  4. Add to the stock pot
  5. Add water, bring to a boil and simmer for 2 hours

Happy Souping, Phoebe