Smoky Pork Stock

If you can't find ham hocks from genuine dry-cured hams, use an excellent-quality smoked country bacon.

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  • Servings: MAKES ABOUT 4 QUARTS
KEY: Soups & Stews, Basic/Easy, Make Ahead

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Ingredients

  • One 2-pound smoke-cured pork shoulder hock or 2 pounds sliced lean smoked country bacon, cut into 1-inch pieces
  • 4 1/2 quarts water

How to make this recipe

  1. Put the bacon and water in a stockpot and bring to a boil. Cover and cook over moderate heat for 2 hours; the stock will be intensely flavored. Strain the stock and let cool, then refrigerate for several hours. Discard the fat before using.

Make Ahead

The stock can be refrigerated for several days or frozen for up to 1 month. Be sure to cover it tightly to avoid flavoring everything else in your fridge.

Contributed By Published November 1998

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