Stocks & Sauces

Homemade pork stock recipe

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Pork Stock Recipe: At Swaledale, we hold stock in the highest regard – especially a homemade pork stock made from the bones of high-quality, free-range pigs. This rich and versatile pork stock recipe begins by roasting the bones to develop deep, caramelised flavours, followed by a gentle simmer with select spices, vegetables, and herbs. The result is a flavour-packed stock that serves as the perfect base for soups, pulses, sauces, braises, and gravies. Whilst it may require an extra step, making your own pork stock is well worth the effort, adding unparalleled body and depth to your cooking. Transform your dishes with this essential pork stock recipe, a cornerstone of traditional cooking.

Pork bones alongside carrots, black peppercorns, a chopped onion, and herbs.

Ingredients

Method

  1. Preheat your oven to 200°C.
  2. Arrange the pork bones on an oven tray and roast for 25 minutes until golden and caramelised.
  3. Carefully transfer the roasted bones, along with any rendered fat, into a large pot. Cover with cold water.
  4. Set the pot over high heat and bring to a boil. Use a ladle to skim off any foam or scum that rises to the surface.
  5. Add the remaining ingredients to the pot, reduce the heat to a gentle simmer, and cook for 4-5 hours, ensuring the liquid never boils.
  6. Once cooked, remove the pot from the heat and let it sit for 30 minutes to allow the flavours to settle.
  7. Strain the stock through a fine sieve into a clean container, discarding the solids.

Your pork stock is now ready to use or store for later. Enjoy its rich depth of flavour in your recipes! If not using immediately, allow the stock to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to one week or frozen for up to three months for future use.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.