How to Turn a Smoked Pork Hock into Brothy Magic
Have you ever made something that, while it cooks, the scent reminds you of something Grandma made? Yeah, well, let me tell you, this Smoked Pork Hock broth is that. It’s rich, smoky, and the kind of stock that instantly levels up soups like one of my favorites – Pork Neck Bone and Sauerkraut Soup, stews, and even a plain bowl of rice!
This recipe and directions might be a bit on the long side, but I tried hard to include tons of great tips and other information for this stock. I truly believe that if I get this right, whatever I make with it will be even more insanely delicious.
If you’re into cozy homemade broths like this, you’ll also love my homemade chicken stock too.
🛒 Ingredient Highlights & Swaps
Here’s the simple lineup I reach for every time. Nothing fancy, just solid ingredients with plenty of room for substitutions.
- ✅ Smoked Pork Hock: Use fresh pork hock if that’s what you have on hand. (Just know the smoky flavor will be missing but it’s still delicious). Also, smoked turkey legs or wings work if you’re in a pinch.
- ✅ Onion & Celery: Celery seed will sub for actual celery. Red, white, or yellow onions all behave the same here.
- ✅ Bay Leaves & Pepper corns: If you don’t have bay leaves, skip them, there’s no need to rush out and buy a whole jar. A pinch of dried thyme is a solid stand-in.
- ✅ Garlic (optional): If you love garlicky things, toss in a clove or two. Totally worth it.
- ✅ Water: Eight cups is your base.
- ✅ Salt: Add at the end of cooking because smoked hocks are already salty, so trust me, taste first. As my mom always says, “You can always add more salt. You can’t take it out”.
🍲 How to Make Smoked Pork Hock Stock
- Throw the pork hock, water, onion, celery, bay leaves, pepper, and garlic (if using) into a big soup pot.
- Heat it up on medium-high until it starts bubbling like it means business.
- Turn the heat down low and simmer.
- Once it’s fall-apart tender, pull it out to cool. Separate the meat from the bone and toss the skin.
- Pour the liquid through a fine sieve or cheesecloth to catch all the bits.
Please refer to the printable recipe card below for exact amounts, detailed instructions, and helpful tips to make this recipe perfect every time.
❄️The Freezer Plan
Hock Stock freezes like a dream, so don’t even think twice … make a batch, portion it out, and your future self will thank you.
👉 For Full Soup Batches:
If you’re planning to turn the whole pot into a soup (like my Smoked Pork Hock Soup with Peas), cool the stock completely, then portion it into larger containers or freezer bags. Lay bags flat to freeze so they stack nicely and don’t take up your entire freezer like a jerk. Freeze for up to 3 months.
(Yes, I used painters’ tape for labelling. It works great in the freezer and lets me re-use the bags again for something else!)
👉 For “Flavor Bombs” (small portions):
Pour the cooled stock into Souper Cubes, silicone muffin trays, or even ice cube trays for tiny hits of smoky goodness.
Once frozen solid, pop them out and transfer to a freezer-safe bag.
These little cubes are perfect for:
- Cooking rice or potatoes
- Adding depth to sauces
- Deglazing a pan
- Boosting slow-cooker meals
Freeze for up to 4 months.
👉 Thawing & Reheating:
- For larger containers: thaw overnight in the fridge or run the sealed container under warm water to loosen.
- For cubes: toss them straight into the pot. No thawing needed!
- Warm gently on the stove until steaming.
👉 Bonus Tip:
If fat rises and solidifies on top after chilling, don’t panic my friend, that’s flavor. Scrape some off if you want it lighter, or keep it for extra richness.
🔍 My 5 Best Tips for Making Amazing Pork Hock Stock
- I never salt until the end
Smoked hocks vary wildly in saltiness. If I’m unsure, I’ll slice a little piece off, simmer it in a tiny bit of water for 10 minutes, and taste it. If it’s salty already, I know to hold back. - A gentle simmer is everything
Hard boiling clouds the stock and gives it a fatty, muddy taste. Keeping the simmer lazy creates a much cleaner broth. - I love when it gels after chilling
If it sets up like jello in the fridge, this is EXACTLY what you want. That’s collagen magic. It melts instantly when reheated and gives everything a silky, rich texture and flavor.
Recipe FAQ’s
Absolutely. I do almost every single time I make this broth. If you start with a fresh hock, the simmer time could be less, so maybe check it an hour earlier than the instructions.
I do sometimes, but other times I’ll save it. I’ll cut the actual fat off the thick rind and save it to use in place of butter to cook eggs, fried potatoes, or sauteing vegetables (particularly cabbage like my Haluski recipe!)
Yes for sure! If you want some of those smoky flavors, add a teaspoon of liquid smoke when making the broth. Also, be sure to add salt to the recipe because if the hock isn’t brined, like a ham hock, the broth will be a bit mild.
Honestly, this Smoked Pork Hock Stock is the secret ingredient you didn’t know you needed. It’s smoky, savory, and turns basic meals into comfort food magic!
If you make it, let me know how it turned out! Leave a comment, shoot me a message, or share your creation ‘cause I love seeing when someone tries these easy recipes!
Now go make your kitchen smell like Grandma’s!
Smoked Pork Hock Broth Recipe
This Smoked Pork Hock Stock is the cozy, no-babysitting base that makes everything taste better. It simmers into a smoky, golden broth you can use for soups, stews, rice, and sauces.
Ingredients
- 1 smoked pork hock (about 2.5 pounds, frozen or thawed)
- 8 cups water
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 2 bay leaves
- Fresh cracked pepper, to taste
- Salt, to taste (added at the end)
- (Optional) 1–2 cloves garlic
Instructions
- Load up the pot Add the smoked pork hock, onion, celery, bay leaves, pepper, and garlic (if using) to a large, heavy soup pot. Pour in the water. Use cool water and make sure the hock is fully submerged with lots of room for movement.
- Start with cold water & bring it up slowly Set the pot over medium heat and let it gently come up to a simmer.
- Skim the “ham scum” As the stock heats and just starts to bubble, I like to skim any foam and/or little gray bits that float to the top. It doesn't always happen, but when it does, I like to remove it.
- Drop to a gentle simmer (4–5 hours) Once you’ve skimmed and it’s had its little boil moment, turn the heat down low. You want a gentle, lazy simmer .... tiny bubbles, not a rolling boil.
- Strain the stock When the broth is ready, fish out the hock and larger ingredients into a colander over a large bowl. Then ladle the rest of the liquid to catch all the aromatics and bits.
- Take the Meat off the Bones While the broth is cooling, (and the hock is cool enough to handle), strip all the meat and fat from the bone. Separate the fat from the meat and save for making other recipes. (Look below in the notes section).
- Taste, salt, and cool safely Now finally taste the stock. Smoked hocks are salty little beasts, so only add salt if it genuinely needs it.
Notes
If the stock has a jello texture when it cools - this is exactly what you want. It indicates that there is tons of collagen in the broth, making it rich and flavorful. Use the meat from the hock to make other recipes like breakfast hash, soup, etc. Starting out with a frozen hock right in the soup pot is totally fine.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 33Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 9mgSodium: 29mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 3g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
