Pork Stock Gelatin

Pork Stock Gelatin

Slow-simmered pork bones reduce into a deeply savory, jiggly gelatin for enriching sauces.

Total 20 hr Makes 16 oz Calories 70/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Allergens

Red meat

Pork bones, skin, and feet simmer for hours to extract collagen, then the strained stock reduces and chills into a firm, glossy gelatin. Spoon it into soups, braises, or sauces for body and savory depth, or use it as the base for aspic and terrines.

Ingredients

  • 3 pounds pork feet, split
  • 2 pounds pork neck bones
  • 1 pound pork skin
  • 1 onion, halved
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 6 cloves garlic, smashed
  • 2 tablespoons apple cider vinegar
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon kosher salt
  • 16 cups water, or as needed to cover

Method

  1. Rinse the pork feet, neck bones, and skin under cold water, then place them in a large stock pot.

  2. Cover the bones with cold water, bring to a boil over high heat, and boil for 5 minutes to release impurities.

  3. Drain the pot and rinse the bones and pot under cold water to remove any scum.

  4. Return the bones to the pot and add the onion, carrots, celery, garlic, apple cider vinegar, bay leaves, peppercorns, and salt.

  5. Pour in 16 cups of water, or enough to cover the bones by about 2 inches, and bring to a gentle boil over high heat.

  6. Reduce heat to low so the liquid barely simmers, skim off any foam, then partially cover and simmer for 12 hours, topping off with water as needed to keep the bones submerged.

  7. Strain the stock through a fine-mesh sieve into a large bowl or pot, discarding the bones and vegetables.

  8. Let the strained stock settle for 10 minutes, then skim off and discard the fat from the surface.

  9. Return the stock to a clean pot and simmer uncovered over medium heat until reduced by half, about 45 minutes, concentrating the gelatin.

  10. Taste and adjust seasoning with additional salt if needed, keeping in mind the gelatin will taste less salty once set and diluted into other dishes.

  11. Pour the reduced stock into a shallow dish or loaf pan and let cool at room temperature for 30 minutes.

  12. Cover and refrigerate until fully set into a firm, jiggly gelatin, at least 8 hours or overnight.

  13. Cut the set gelatin into cubes or spoon out portions as needed, storing covered in the refrigerator for up to 1 week or freezing in small portions for up to 3 months.

Rate this recipe

★ 4.2 (1)

Pork Stock Gelatin

Pork bones, skin, and feet simmer for hours to extract collagen, then the strained stock reduces and chills into a firm, glossy gelatin. Spoon it into soups, braises, or sauces for body and savory depth, or use it as the base for aspic and terrines.

20 hr 16 oz 70 cal

Ingredients

  • 3 pounds pork feet, split
  • 2 pounds pork neck bones
  • 1 pound pork skin
  • 1 onion, halved
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 6 cloves garlic, smashed
  • 2 tablespoons apple cider vinegar
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon kosher salt
  • 16 cups water, or as needed to cover

Method

  1. 1

    Rinse the pork feet, neck bones, and skin under cold water, then place them in a large stock pot.

  2. 2

    Cover the bones with cold water, bring to a boil over high heat, and boil for 5 minutes to release impurities.

  3. 3

    Drain the pot and rinse the bones and pot under cold water to remove any scum.

  4. 4

    Return the bones to the pot and add the onion, carrots, celery, garlic, apple cider vinegar, bay leaves, peppercorns, and salt.

  5. 5

    Pour in 16 cups of water, or enough to cover the bones by about 2 inches, and bring to a gentle boil over high heat.

  6. 6

    Reduce heat to low so the liquid barely simmers, skim off any foam, then partially cover and simmer for 12 hours, topping off with water as needed to keep the bones submerged.

  7. 7

    Strain the stock through a fine-mesh sieve into a large bowl or pot, discarding the bones and vegetables.

  8. 8

    Let the strained stock settle for 10 minutes, then skim off and discard the fat from the surface.

  9. 9

    Return the stock to a clean pot and simmer uncovered over medium heat until reduced by half, about 45 minutes, concentrating the gelatin.

  10. 10

    Taste and adjust seasoning with additional salt if needed, keeping in mind the gelatin will taste less salty once set and diluted into other dishes.

  11. 11

    Pour the reduced stock into a shallow dish or loaf pan and let cool at room temperature for 30 minutes.

  12. 12

    Cover and refrigerate until fully set into a firm, jiggly gelatin, at least 8 hours or overnight.

  13. 13

    Cut the set gelatin into cubes or spoon out portions as needed, storing covered in the refrigerator for up to 1 week or freezing in small portions for up to 3 months.