Can I make this in an Instant Pot?

Yes, cook on High Pressure for 45 minutes, then let it naturally release.

Can I reuse the bones for a second batch?

You can, but the second stock will be lighter and less flavorful.

Can I add fish sauce or salt now?

You can add a little fish sauce at the end for umami, but keep it light — it’s better to season later in your main dishes.

Easy Thai Pork Stock

Name: Easy Thai Pork Stock
Prep time: 10 min
Cook time: PT-490356H51M18S
Total time: 2 h 40 min
Cuisine: thai
Ingredients: 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

Description

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.

Ingredients

Scale

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

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Instructions

Add aromatics and water. 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.
Simmer slowly. 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.
Strain. When the broth looks golden and clear, strain through a fine mesh sieve to remove solids.
Cool and store. Let the stock cool completely before transferring it to jars or containers. Discard the solids or pick off any meat for other dishes.
Save the meat. 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.

Notes

Start with cold water. It draws flavor out of the bones more gradually.
Skim early. Remove foam in the first hour for a clear, clean broth.
Simmer gently. A slow simmer keeps your broth rich, not cloudy.
Add aromatics early. Garlic, onion, and cilantro roots deepen the flavor.
Strain and cool. Let the broth cool before storing to avoid condensation.
Leave space when freezing. Liquids expand — leave about an inch at the top to prevent cracked jars.
Save the meat. Shred and enjoy with Thai seafood sauce or in soups.
Portion smart. Freeze in small containers for easy defrosting later.

Prep Time: 10 minutes
Cook Time: 2.5 hours
Category: easy
Method: stove top
Cuisine: thai