Smoky Pork Stock
- Contributed by Edna Lewis and Scott Peacock
- ACTIVE:
- TOTAL TIME:
-
SERVINGS:
MAKES ABOUT 4 QUARTS
Recipe: Smoky Pork Stock
- BASIC-EASY
- MAKE-AHEAD
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
- 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.
- From Pairing of the Day: October 2008, Pairing of the Day: August 2009, Best New Chefs & Their Easiest Recipes
- Published November 1998
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