Easy Thai Pork Stock
A rich, clear broth simmered from pork bones, daikon, and Thai aromatics — this Thai Pork Stock (น้ำซุปกระดูกหมู) is the backbone of countless Thai soups and noodle dishes. It’s comforting, simple, and naturally full of flavor.
- Prep time
- 10 min
- Cook time
- Not listed
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 lbs pork neck bones
- 18 cups water
- 7 cilantro roots or ½ cup cilantro stems
- 1 medium daikon, peeled and sliced (about ½ pound)
- 1 large onion, quartered
- 2 celery stalks, cut into chunks
- 1 whole head garlic
- 1 tablespoon coriander seeds
- 1 tablespoon white peppercorns
Instructions
- 1
In a clean, large pot, add blanched bones, daikon, onion, celery, garlic, coriander seeds, white peppercorns, and cilantro roots. Pour in 18 cups of fresh water.
- 2
Bring to a gentle boil, then lower the heat and simmer uncovered for 2½–3 hours. Skim off any foam that rises to the top as needed.
- 3
When the broth looks golden and clear, strain through a fine mesh sieve to remove solids.
- 4
Let the stock cool completely before transferring it to jars or containers. Discard the solids or pick off any meat for other dishes.
- 5
Shred the tender meat from the bones and set it aside — it’s perfect for soups, salads, or just enjoying on its own with Thai green seafood dipping sauce, Trust me, that combo is so good.