The other day at the store I was picking up a couple cartons of chicken and beef broth, and it got me thinking (dangerous, I know). You can buy vegetable, beef, and chicken broths off the shelf, but no pork broth. I'm sure there must be some reason for this... is there something about our beloved swine that makes it problematic to produce a broth like from the other things? Figured someone here must know...
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Wow… great question. The googlenator states culture, perceived fat content and the availability of bones. Culture, I get. Perceived fat (tell the Other White Meat marketing team that 😂). Bones: uuummm…. Tonkatsu ramen, ‘nuff said (please see culture).
I can get pork bones all day. My distributor carries them and we use them for broth for pozole. And I can get neck bones, feet, hocks etc at, you guessed it, Asian market (see culture). But I can get beef bones anywhere. Also, the googles stated American tastes as a factor. Bone broth from beef and chicken is easier to swallow (pun intended) than pork broth. At my old job, we did “mixed” broth (beef pork lamb). And poultry broth (chicken duck). No waste! -
I'd agree with SA research, mostly culture. You'd think with the proliferation of Asian markets and Tiendas there'd be sufficient demand. Or, perhaps those stores provide that through less commercial means that I'm unaware of.
I've made my own that I use primarily for Chile Verde because of what you've noticed.Comment
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I make my own, but I would guess that there are more bone in pork products than beef or chicken. I would also guess that the leftover pork bones from butchering get exported and however the math works out its more profitable to export carcass than produce broth.Comment
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Orrington Farms and Better than Bullion both sell a ham base.Comment
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I have never seen pork broth either. We use chicken or beef broth.
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Maybe I'm doing it wrong because I don't feel like I skim more than when I'm doing chicken stock "Production Challenges: Producing pork broth on a commercial scale can be more challenging than producing other types of broth. Pork bones contain a higher proportion of fat, which can make it difficult to extract a clear and flavorful broth without excessive skimming and degreasing." -
I wonder if you can clarify 100% pork broth with a raft. Like you would do for traditional consommé.
And then Shio Ramen comes to mind. But that starts with chicken broth fortified with extra pork bones. Of course, with ramen, you want the extra fat.
We watch this all the time! https://www3.nhk.or.jp/nhkworld/en/shows/ramenjapan/ -
I don't skim fat off of my stocks, it forms a nice seal over the top. Even frozen stock in deli containers will slowly evaporate or form ice over the top and on the lid. A fat layer prevents this, plus when I use the stock I scrape it off and use it as the fat called for in the recipe for sauteing the veggies.
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Personally, I don't really see it being marketable. Your everyday kitchen cook is not going to buy it. Rarely ever mentioned in recipes. In fact, do you know of any online recipes that list pork broth? It seems to always be either chicken or beef broth, and generally chicken broth.
I try to always have it in my freezer for pork based stews and soups.Comment
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Good question. I make a lot of it at home, using some (along with chicken stock) in a chicken and sausage gumbo right now. Pork stock makes an excellent gumbo.Last edited by 58limited; September 28, 2025, 05:24 PM.Comment
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I sometimes make ham stock but pork stock? My guess is a lack of flavor.Comment
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Roasted pork shoulder bones blackened in the oven. Broth made. Good stuff. Don't overlook. BComment
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I think it may be cultural. I once smoked a rack of pork for the family. IT appx 145 incl carry over. My mom would not touch it with a ten foot pole. Pink center. You could cut it with a spoon.
My FIL, a butcher most of his adult life, said it was the most tender, flavorful, deelish cut of meat he had ever eaten.(Thanks AmazingRibs).Comment
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