Brown pork stock

Brown pork stock

By
From
Becasse
Makes
2 litres
Photographer
Steve Brown

Make sure you choose pork bones with a good covering of meat. This will result in a stock with a good colour and depth of flavour.

Ingredients

Quantity Ingredient
8kg meaty pork bones, chopped small
2 heads garlic, roughly crushed
12 sprigs thyme
3 onions, chopped
2 carrots, chopped
2 sticks celery, chopped
1/2 leek, chopped
150ml non-scented cooking oil
80g unsalted butter

Method

  1. Put half the pork bones into a stockpot and cover with cold water. Bring to the boil and skim to remove all the impurities. Add 1 head of garlic, half the thyme and 1 of the chopped onions. Then add the carrots, celery and leek. Simmer for 2 hours, skimming from time to time. Drain the stock through a colander, discarding the bones and aromatics. Set this ‘white’ pork stock aside to cool.
  2. Preheat your oven to 190°C. Heat a large roasting tray in the oven then add half the oil and remaining pork bones. Spread the bones out to ensure they colour evenly. Roast in the oven for about 30 minutes, stirring regularly to prevent them sticking and burning.
  3. Meanwhile, heat the remaining oil in a stockpot then add the rest of the garlic and onions. Fry until the onions have begun to colour then add the butter and heat to a nutbrown foam. Reduce the heat slightly and add the rest of the thyme. Continue to cook until the onions have caramelised to a deep golden-brown.
  4. Remove the roasted bones from the oven, tip them into a colander to drain off the fat then add them to the stockpot with the caramelised onions. Add the cold ‘white’ pork stock. Bring to a simmer, skimming to remove any fat or sediment that rises to the surface. Simmer for 1 hour, skimming frequently. Leave to cool slightly then pour through a chinois or fine sieve. Leave the stock to settle for around 2 hours then skim thoroughly and refrigerate. The stock will keep in the refrigerator for 2 days or up to a month in the freezer.
Tags:
restaurant
Becasse
Justin
North
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