Pork stock is a very popular component of many dishes in Asia. Pork has a very meaty texture along with a high fat content. The stock is prepared with any part of the pig and a range of spices and fresh herbs.
How to Make Pork Stock?
Ingredients Used- Nearly every part of the pig is used to make stock. There are recipes that use the pigs head, pig trotters, pig skin, meat and fat in different combinations to prepare the pork stock. There are also several varieties of pork stock that are prepared from preserved pork meat like bacon stock, ham stock etc. Spices like cinnamon, lemongrass, ginger, garlic, pepper, red chilies etc combine very well with the meaty taste of pork.
Pork Stock Recipe Overview- Generally different parts of the pig are browned and then simmered in a range of different ingredients to prepare the stock. The high fat content of the pig results in a thick fatty layer that accumulates on top of the sop. The meat generally has to be cooked for six to nine hours. Different types of pork stock are as follows-
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Pork head cheese or pork stock is prepared by simmering the cleaned pork head in a large stock pot. The gelatin in the head liquefies into the stock and it forms a very rich, gelatinous soup that is used in a large range of dishes. Meat from the head is then shredded into the stock and it is allowed to gel or solidify.
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Pork trotters stock is also used to prepare a thick gelatinous stock. The trotters are scrubbed and simmered in a ginger, garlic, bay leaves and vegetable base to form a thick stock. The legs are then shredded of the meat and added to the stock. The high gelatin content will turn the stock into a gel when the stock solidifies
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Pork meat stock is prepared by simmering different cuts of pork meat, bones like knuckles, and shanks, and ribs with herbs like bay leaves, peppercorns, chilies, vinegar and salt.
Popular Uses of Pork Stock
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Vietnamese Pork stock or Nuoc Dung Heo is prepared by simmering a pound of meaty lean pork bones with pepper, and water. An apple is added to this stock to make it sweeter. Once the pork stock solidifies, it is chopped and then mixed with other dishes like Vietnamese Pho, noodle soups, and broths.
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Chinese Pork Stock is prepared by simmering a pound of pork neck bones with lean pork with ginger, salt and monosodium glutamate. The meat may be roasted or dry fried before hand to color the stock. The jellied cold stock is usually added to wontons and steamed to make soupy wontons, added to noodles soups, vegetable broths and to simmer rice. Soy sauce, fish sauce, and other flavoring ingredients are added according to taste.
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Mexican Pork stock is commonly used to make Posole. This is a dish that is prepared by simmering pork, hominy, garlic, and onion, chili peppers, cilantro and pork broth together.
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Japanese Pork Stock is a commonly prepared dish that is prepared by simmering pork marrow bones, pig trotters, pork leg bones, and chicken bones with ginger, garlic, white pepper and onion. The stock is then added to a noodle dish to make a special dish called as Tonkotsu Ramen
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Filipino Pork Stock is a soup stock that is prepared by simmering pork cubes with onions, potatoes, bananas, garlic, ginger, ground pepper, cabbage leaves etc. This stock is also referred to as Nilagang baboy and it is consumed as a hot soup.