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Chef Don's
Favorite Soup and Stock Recipes
Roast Pork Stock
Yield: 3 cups
3 lbs. Pork Bones
1 qt. Cold Water
3 oz. Tomato Paste
3 oz. Onion
2 oz. Carrot
2 oz. Celery
1 Sachet d'Épieces
Oil as needed
Salt to taste
Preheat oven to 400°. Rinse the bones and put them onto a roasting
pan. Roast the bones in the oven until they are well browned. Place the
bones into a stock pot with the water and salt and bring them to a
simmer slowly. Skim the surface as necessary. Simmer for 2 hours.
Combine the vegetables and the tomato paste and roast until well
browned. Add the vegetables and the sachet to the pot. Deglaze the
roasting pan with some of the stock and add to the pot. Simmer for 1-2
more hours. Strain and cool.
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