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.
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.