The secret to crystal clear pork stock is patience over heat
In short: Most home cooks cloud their stocks by boiling them too vigorously. This video demonstrates a low-temperature method to extract deep flavor while maintaining a perfectly transparent liquid.
To achieve a professional, clear finish, the process begins with 100% pork bones, feet, and ears. Instead of simmering on a stovetop, the ingredients are placed in an ovenproof pot covered with water and heated to exactly 200ºF.
The stock then rests in the oven at a steady temperature between 180ºF and 190ºF for 16 to 24 hours. Only after this long extraction are aromatics like onions, carrots, celery, salt, and pepper added for a final 1 to 2 hours of cooking. The final step involves straining the liquid through fine cheesecloth to ensure absolute clarity before cooling.
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- Summary by Intellect · source: 🏆 How To Make Pork Stock Clear Perfect Ratio
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