Transforming Humble Pork Stock into Delicious Dishes: 15 Creative Uses for Pork Broth

Pork stock, also known as pork broth, is a remarkably versatile ingredient that can transform the flavor of soups, stews, sauces, grains and more. Simmering pork bones creates a rich, meaty broth perfect for adding depth and savory umami flavor to recipes.

While chicken and beef broth may be more common in American pantries, pork stock deserves more time in the spotlight. Its mild flavor blends beautifully with all sorts of ingredients without overpowering them. From Asian noodle soups to Southern stews, pork stock’s possibilities are endless

Here are 15 creative ways to use up every last drop of your homemade pork broth:

Soups

Pork stock shines in soups, from ramen to chowder. Replace water or other broths with pork stock for fuller body and flavor.

• Ramen – Pork broth is traditional for tonkotsu ramen. Simmer pork bones for 10+ hours until milky and rich.

• Pho – The Vietnamese noodle soup balances beef bones with pork for a layered broth.

• Miso soup – Pork stock adds meaty depth to this Japanese classic.

• Tortilla soup – Smoky pork stock balances the spicy flavors perfectly.

• Potato soup – Pork stock gives the soup a silky texture and savory taste.

Stews

The rich collagen in pork stock makes it ideal for braises and stews.

• Posole – Use pork stock instead of water in this hearty Mexican hominy stew.

• Brunswick stew – Pork stock boosts the flavor of this Southern chicken and veggie stew.

• Cassoulet – The French dish combines pork stock with duck confit, sausage and beans.

• Chili – Replace some of the water in chili with pork stock for added richness.

• Pork adobo – Simmering the Filipino stew in pork broth adds incredible flavor.

Sauces and Gravies

Pork stock adds meaty depth to pan sauces, gravies and glazes.

• Pan sauce – Deglaze the pan with pork stock after searing pork chops.

• Mushroom gravy – Add pork stock instead of beef for a more balanced, savory gravy.

• Turkey gravy – Pork stock improves flavor and texture when no pan drippings exist.

• Sweet and sour sauce – Pork stock’s richness balances the sweet-tangy flavors.

• Hoisin glaze – Mix with soy, vinegar, garlic and spices for roasted meats.

Grains and Beans

Cook grains and beans in pork stock for a flavor boost.

• Rice – Cook rice in a pork stock and ginger mixture for Asian fried rice.

• Risotto – Pork broth provides incredible richness, especially with mushrooms.

• Quinoa – Sauté quinoa in pork stock instead of water for delicious flavor.

• Beans – Braise beans in stock for dishes like pork and beans or succotash.

• Polenta – For creamy polenta, use pork broth instead of water or milk.

Vegetables

Pork stock adds savory depth to veggies without dominating their fresh flavor.

• Braised greens – Cook down bitter greens like kale in pork stock.

• Mashed potatoes – Mix in warmed pork stock instead of milk for flavorful spuds.

• Roasted vegetables – Toss carrots, parsnips, etc in pork stock before roasting.

• Wilted spinach – Wilt fresh spinach in warmed pork stock for an easy side.

• Vegetable soup – Pork stock provides a rich base without overpowering the veggies.

Other Uses

Get creative with these other ways to use up pork broth.

• Congee – This Chinese rice porridge depends on long-simmered pork stock.

• Risotto – Stir pork stock into rice a ladleful at a time for incredibly creamy risotto.

• Savory pancakes – Use pork broth instead of water for dishes like Korean pajeon.

• Dog food topper – Mix a spoonful of pork stock into kibble to entice picky eaters.

• Freezer meals – Use as the cooking liquid for meat, beans, grains and veggies before freezing.

With its versatility, pork stock can transform your cooking. Anytime a recipe calls for water, chicken or vegetable broth, consider substituting pork stock instead to add a layer of rich, meaty flavor. From soups to stews, sauces to grains, humble pork broth can take recipes to the next level.