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To insure a rich dark stock the pork bones must be oven-roasted before boiling --- this stock freezes well and makes the best homemade gravy! --- make this when you have some time as it needs a long very slow cooking time --- to save time you may roast the bones up to 2 days ahead and refrigerate until ready to use for the stock, or you may the roast bones and keep in your freezer until ready to make the stock --- do not use pork hocks or pork chops only pork ribs will work the best --- yield is only estimated it will depend on how much water you use to make the stock and some water will evaporate while simmering, prep time does not include roasting the bones firstly.
Units: US | Metric
Serving Size: 1 (690 g)
Servings Per Recipe: 1