Basic Pork Stock
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Always start with cold water, enough to cover other ingredients.
INGREDIENTS
About 2-1/2 quarts cold water
1-1/2 to 2 pounds pork neck bones, preferred, or other pork bones
1 medium onion, unpeeled and quartered
1 rib celery
1 large clove garlic, unpeeled and quarteredPlace all ingredients in a large saucepan; bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 hours, replenishing water as needed to keep about 1-1/2 quarts of liquid in the pan.
Strain, cool and refrigerate until ready to use.
NOTE - Remember, if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe.
Makes about 1-1/2 quarts stock