9 Pork Stock Recipes Ideal as Bases for Congee, Noodle Soup, Stir-fries, Wontons
Chinese Soup Stocks Chinese Pork Stock Recipes
Pork stock is a suitable base for highly nutritious dishes for growing boys and girls and people recovering for injuries. It contains high levels of calcium and protein.
The recipes here use a variety of pork cuts. From lean pork, to ribs and leg bones. If the recipes just state pork bones, use the rib or leg bones. Avoid using the spine.
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. But do rinse off the barbecue sauce.
Using leftover roast pork leg or smoked ribs (without sauce) to make pork stock optimizes food and stretch your dollars. No food waste!
It is okay to make a big batch of pork stock. They are be frozen and kept in the freezer for a couple of months.
Find out how to do that as well as 5 tips to making a good pot of stock.
Recipe 1: Baked pork stock recipe with onion and carrot
Onion and carrot are quite common ingredients in pork stock. Instead of parboiling the bones and root vegetables, these are baked, intensifying the flavour but making the stock darker.
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
Recipe 2: Basic pork broth
This recipe will make a nice clear pork broth 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
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
Recipe 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
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
Recipe 4: Pork stock recipe for udon noodle soup
If you are looking for a soup stock to serve with 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
Recipe 5: Pork stock recipe for ramen
This pork stock is whitish in colour because of the calcium. Goes very well with ramen. Add a dash of vinegar to the bone stock to help release the calcium from the bones into the soup.
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
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
Recipe 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
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
Recipe 7: Pork stock recipe with spring onion
The flavour of spring onion in this soup base makes it an ideal complement to Chinese barbecue pork in a wonton noodle soup dish.
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
Recipe 8: Pork ribs soup with tomato
Ingredients 1 kg pork ribs 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
Recipe 9: Pork stock recipe with preserved bean paste 豆瓣酱 (dou ban jiang)
This soup base will have a deep 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
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
Besides the 9 recipes here, there are
3 wonton soup recipes that also uses pork or pork bones. Happy Souping, Phoebe
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