Pork Stock

Preparation info

  • Difficulty


  • Makes about

    8 cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Great stock is made when there is a good balance between the collagen from the roasted bones and the flavor of the meat. Pork ribs have this ratio built in, but feel free to use a combination of pork bones and pork butt, which is a cheaper option.


  • 5 pounds (2.3 kg) pork ribs
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper
  • 4 cups (960 ml) chicken stock or low-sodium chicken broth
  • 8 cups (2 L) cold water
  • ½ head garlic, crushed, unpeeled
  • 1 large Spanish onion, quartered
  • 1 large shallot, halved
  • 8 sprigs fresh parsley
  • 6 sprigs fresh thyme
  • 1 tablespoon black peppercorns
  • 2 bay leaves


Preheat the oven to 450°F (230°C). Toss the pork ribs with the oil and season with salt and pepper. Transfer to a large rimmed sheet pan or roasting pan and roast until golden brown and slightly charred on the ends, 30 to 45 minutes, turning once.

Transfer the ribs to a large stockpot and discard the fat. Add the chicken stock, cold water, garlic, onion, shallot, parsley, thyme, peppercorns, bay leaves, and 1 tablespoon salt, bring to a boil, then lower the heat to a simmer. Cook, uncovered, until the pork falls off the bone and the stock has reduced and is full flavored, about 4 hours. Remove from the heat, cover, and let cool to room temperature.

Strain the stock through a fine-mesh sieve into a large bowl or a container with a tight-fitting lid and cover. Refrigerate until chilled and the fat has risen to the top. Remove the fat layer and discard it. The stock will keep, tightly covered in the refrigerator, for up to 3 days, or in the freezer for 3 months.