Smoky Pork Stock

Name: Smoky Pork Stock
Yield: MAKES ABOUT 4 QUARTS
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

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If you can't find ham hocks from genuine dry-cured hams, use an excellent-quality smoked country bacon. Chef Holiday Recipes Made EasyPlus: More Pork Recipes and Tips

By Edna Lewis and Scott Peacock

November 1998

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Recipe Summary

Yield:

MAKES ABOUT 4 QUARTS

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

Directions

Step 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.

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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.

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Smoky Pork Stock

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Smoky Pork Stock

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Smoky Pork Stock