How To Make Pork Stock Clear Perfect Ratio  || Glen & Friends Cooking
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How To Make Pork Stock Clear Perfect Ratio || Glen & Friends Cooking

welcome friends welcome back to the
kitchen if you’ve been watching this series where Jamie and I break down the
hog you’ll guess that I have some leftover bones ear foot and I’m gonna
turn that into pork stock I really like pork stock it doesn’t get a lot of love
out there in the world you usually see recipes call for chicken or beef stock I
think a really nice clear pork stock so unroasted bones is fantastic in any of
those recipes and when I say clear I’m not going to roast these bones so I’m
not gonna bring in any of that roasty-toasty brown flavor into the
stock still packed with flavor but not an overpowering flavor and it’s the kind
of flavor where you could sub this stock into anywhere that you use chicken stock
almost now just like the chicken stock I did a week or two ago I’m gonna use the
ratio method that I learned from a French chef in Hong Kong probably 15
years ago pretty similar to the Ruhlman ratio method that he delineated a few
years after that in his cookbook which is you take the weight of your bones and
then you use a certain proportion of water after so I’ve got two point two
kilos of bones I’m going to use three point three kilos of water which is
three point three liters of water and we put all of this into a stockpot and the
water will just barely cover these bones so I put it in the pig Trotter and goes
the ear this is the neck bone I could have cut the neck bone up I probably
should have cut the neck bone up but I didn’t and then just some assorted bones
toss that all into the pot next in goes the water just enough to cover now at this point I
don’t add anything else to the pot I’ve got it on the stovetop and I’ve got it
on sort of a medium-high heat I want to bring this up as quickly as possible to
two hundred degrees Fahrenheit so just below the boiling point you never want
to let this boil at all once I get it up to that temperature and I want to do it
really quickly to get us through the danger zone
where bacteria and other organisms thrive you want to get it past that once
I get it up to that temperature I’m gonna stick it in the oven actually I’m
gonna put the lid on and I’m gonna stick it in the oven now the chicken stock
went in the oven for what five six hours this is gonna go in the oven at a
hundred and ninety degrees Fahrenheit for anywhere between 16 and 24 hours and
you’re not gonna have to babysit it during that time period you won’t need
to stir it you won’t need to add any more liquid the lid is on it’s never
going to boil you can forget about it and then somewhere in that 16 to 24 hour
period I’m gonna come back and that’s when I’ll add the aromatics and put it
back in the oven for probably another hour so I’m gonna go about my day I’ll
see you tomorrow okay so it’s been about 15 hours the kitchen smells incredible
it smells like pork stock absolutely fantastic so now I take the lid off I’m
gonna put in at this point the aromatics and I’ve got a very simple mirepoix
onion carrot and celery along with some peppercorns and I’ve left the
peppercorns whole and a little bit of salt and not too much salt because I
want to be able to tailor this to the dishes that I’m going to use the stock
in later too much salt now could ruin it down the line so put that in and we’ll
put in the mirepoix okay so put the lid back on and this is
gonna go back in the oven for another hour and a half to two hours at that
point we should have extracted all of the the goodness from the aromatics okay
this should be done so I’m gonna pull it out and we’ll give it a stir and see
what happens yeah this is fabulous absolutely fabulous so
I’ve got a fine mesh strainer here with a couple of layers of cheesecloth and
I’m just gonna strain out the big bits into this jug now this is a this is a
commercial kitchen jug it is plastic but it is good up to 210 degrees Fahrenheit
and since we’re at 190 everything’s going to be fine so without spilling okay so I’m gonna get this into a
bain-marie as quickly as possible and get it
chilled you want to get it out of the danger zone as soon as it’s chilled I’m
gonna portion it out into smaller containers and stick it in the freezer okay
complete change of plans I know I said I was going to put this into smaller
containers and stick it in the freezer but I’ve realized I need to use this in
few recipes over the next two or three days so I’m just gonna leave it in this
tub in the fridge so I thought I’d show you look at that look how stiff that is
it is really sort of gelatinous it’s beautiful pork stock the stuff is
fantastic so I’m gonna leave it in this jug to use it well let me just show you
look at that it’s complete jelly and it’s got a layer of fat on top that is
absolutely fantastic and so what have we learned pork stock is
really easy to make it’s relatively cheap to make all of the parts and the
bones that you put in here are very inexpensive if you can find them at the
right supermarket its flavorful and it can be subbed into a lot of recipes
where you might use chicken stock beef stock or veal stock
so give pork stock a try thanks stopping by see you again soon you

About Earl Carter

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59 thoughts on “How To Make Pork Stock Clear Perfect Ratio || Glen & Friends Cooking

  1. Great video as always, keep it up!

    (carrot and celery would have been 120g, not 12g, someone is bound to point it out so thought I save them the bother)

  2. I admire your recipe๐Ÿ‘Œdid it the traditional original way using basic ingredients to go with any dish๐Ÿ‘ thank you Chef Glen ๐ŸŒท๐Ÿ’•

  3. The first kitchen I ever worked in as a commis. We had a stock pot on the go every day. Not something you see evey day now. But the red wine au jus made from the pot is the best thing in the world

  4. Very interesting. Didn't realize how easy making stock was. Can it be frozen, in case I make too much? I can't wait to see what you use it in. Off topic question: What is that in the bottom of your oven? It looks like a stone on which nothing has been cooked. Did it come with the oven, and do I need one?

  5. In most other pork stock recipes, I've seen them first bring the whole thing to a boil (or near a boil), then discard that water and refill it with fresh water before continuing the process. I can see you didn't do that, and it made me wonder. Do you think there's any merit to it at all, or is it just one of those "I've always done it this way" ideas?

  6. I always use trotters in my stock with browned lamb bones, i prefer it to reduced veal stock which i feel is far to gelatinous, its a good mother brown sauce in my kitchen.

  7. Question: Why not just use a pressure cooker? I'm going to give pork stock a try. Luckily, where I live in the South, pork bits are readily available (but no ears). That pig trotter makes for an awesome Italian Sunday gravy!

  8. Nicely done! Insted of chilling in bain marie, freeze water in scrubbed 2L soda bottle and plunge it into stock and swirl it around. I saw a similar device used in hotel kitchen and improvised with soda bottle, works well and it's cheap and easy. I would have saved the neck bones for pasta 'gravy' aka Sunday sauce.

  9. My butcher gives away pig trotters so I always throw one in when I make chicken or beef stock to get the extra collagen/gelatin. I'll have to try a pork stock on its own.

  10. I like how you stress food safety in your videos. Getting it out of the danger zone as quickly as possible. ๐Ÿ‘๐Ÿ‘๐Ÿ‘

  11. BetterThanBullion! You can't get the jell from the processed easy to use stocks. You've got to do it from scratch. I like that it took a long time, but didn't take much of your time.

  12. Hullo, Glen. Thank you for the video. ๐Ÿ™‚ A question about subbing pork stock for chicken or veal: as chicken stock is usually liquid, would you sub the same volume of pork stock, or would you use less but dilute it to the correct volume? If the latter, what sort of proportion would you use? Thank you for your videos, and also for your responses to some of my previous questions: I know you are very busy, and I am honoured that you have taken the time to write back. Thank you. ๐Ÿ™‚

  13. Is it possible to pull something similar off with a pressure cooker? I have a tendency to forget things and my oven the bad habit of turning off at random.

  14. Thanks for the video Glen. Based on your French cooking mentor's stock recipe, how much stock would you use if it called for 1 cup? I imagine you would dilute the jello with water?

  15. i've always wondered why they don't have pork stock/broth/bouillon, etc at the grocery store like they do for beef and chicken

  16. I made pork stock a couple weeks ago and that stuff is liquid gold. I don't understand why it's not popular commercially. Unless… maybe all the pork bones are being redirected for the jello industry?

  17. Not to takeaway from this process, but if you're in a pinch and want to get similar results from store broth, you can buy bulk gelatin powder and add it to the store broth.

  18. So this is basically what we call in Romania "rฤƒcituri" or "piftie", but with a lot of garlic added and most of the time with the pork meat in. We mostly do it here using smoked pork legs, but also adding ears and other bones for a more "complex" taste. It's something that our parents used to do at Christmas time, when in a lot of Romanian families there is an "ignat" tradition, just before Christmas, when they butcher the pig and make different types of foods out of it.

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