Instructions for Preparing Pork Broth

In the realm of culinary delights, pork stock often takes a backseat, but it's high time we shine the spotlight on this unappreciated bone broth. Sourced primarily from Midwest farms, pork stock is a treasure trove of flavour and nutrients, especially when crafted from pig feet, renowned for their high collagen content.

The process begins with roasting the pork bones, a step that not only brings out more flavour but also pre-cooks any remaining meat, ensuring a clear broth. An 8-gallon stockpot is ideal for large batches, but the size can be scaled down depending on the quantity of bones and water.

Once the bones are roasted, they are added to the pot along with carrots, onions, garlic, and fresh herbs, though these are optional extras for added flavour. Simmering the broth for 12 to 24 hours at a gentle simmer is recommended for best results, allowing the connective tissue to provide most of the broth's benefits.

Making pork stock is an act of respect for the animal that gave its life, a testament to the traditional values of cooking and nourishment. Straining the stock is necessary before using it or storing it in the refrigerator for up to 2 weeks.

For those living off-grid or with limited freezer space, canning pork stock can be a useful solution. The process involves following the same instructions for canning bone broth, filling jars with hot stock, and processing for 25 minutes at 10 pounds of pressure. A large All-American pressure canner can put up 14 quarts of stock in a batch.

It's worth noting that contaminated feed can end up in the stock if the animal was not raised ethically. Therefore, it's essential to source ingredients from reputable farms to ensure the quality and purity of the stock.

Organ meat stock, with its more umami flavour, is beneficial for making vegetable-based blended soups. And remember, those bones saved from dinner can be stored after meals for future use in stock, making this culinary delight even more sustainable.

So, next time you're in the kitchen, consider the humble pork stock. Its unique, rich flavour works wonders in soups and stews, and its nutritional benefits are undeniable. Embrace this tradition and reap the rewards of this underestimated culinary gem.