John Myers
Pork Stock
The perfect pork stock recipe with a picture and simple step-by-step instructions.
- 750 g Meatbones
- 750 g Pig ankles with rind
- 1 Carrot
- 1 Onion
- 1 Clove of garlic
- 1 Pc. Celery root
- 1 Pc. Leek
- 4 Tomatoes
- 2 tbsp Clarified butter
- 1 tbsp Tomato paste
- 1 Bay leaf
- 1 Marjoram fresh
- 4 Allspice grains
- 4 Fresh thyme
- 4 Juniper berries
- 4 Cloves
- 0,5 tsp Coriander grains
- 0,5 tsp Mustard seeds
- 0,5 tsp Whole caraway seeds
- 250 ml Pinot Noir
- 1 liter Water
- 1 pinch Salt
- Peel and roughly chop the carrot, celery, onion and garlic. Clean, wash and roughly cut the leek and tomatoes.
- Heat a roasting pan and roast the bones and feet in it, then add the vegetables and roast them briefly. Then briefly sizzle with tomato paste and deglaze with red wine and simmer briefly. Then add spices and herbs! And pour on water!
- Everything should lie nicely in the brew! Put the lid on and simmer everything for about 3 hours on a low level.
- Then remove the bones and strain the sauce with the vegetables. Squeeze out the vegetables in the sieve! Now distribute the stock in clean screw jars and screw the lid on immediately! Turn it upside down for about 3 minutes!
- I keep the glasses in a cool place or in the refrigerator for a few weeks! But you can also canned them properly, then you can keep them longer! But it won’t lift that long with us anyway! 😀
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