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Emeril's Pork Stock

  • Yield: 4 quarts


  • 3 1/2 pounds pork bones, shoulder bones, country ribs, or other meaty pork parts
  • 2 1/2 pounds smoked pork tails, hocks, or necks
  • 8 quarts water
  • 6 black peppercorns
  • 2 sprigs fresh flat-leaf parsley
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 clove garlic, peeled
  • 2 onions, quartered
  • 2 ribs celery, roughly chopped
  • 2 carrots, roughly chopped


  • 1. Heat a large stockpot over medium-high heat, then add the pork bones and cook in batches until golden brown on all sides, 5 to 6 minutes. Add the smoked pork and water, and bring to a boil. Reduce the heat to a simmer and cook, skimming off any scum from the surface, for 3 hours.

  • 2. Prepare a bouquet garni by wrapping the peppercorns, parsley, thyme, bay leaf, and garlic in cheesecloth. Once the stock has cooked for 3 hours, add the bouquet garni, onions, celery, and carrots, and simmer the stock for another 1 1/2 hours.

  • 3. Strain the stock through a colander into another large pot or heatproof container. If there are any bits still floating in the stock, strain it again, using cheesecloth or a fine-mesh strainer. Use the stock immediately, or cool it rapidly and store it in airtight containers in the refrigerator for several days or in the freezer for up to 6 months.

Recipe Details