I can’t find it, and I’ve looked. Neither canned pork stock broth nor pork boullion cubes are anywhere in sight. This is unfortunate, as substituting chicken broth will not do for the recipes I want to try it in. Don’t food companies make pork broth, or large grocers in California carry it? Has the stigmatization and demonization of pork as food gone so far that the broth got yanked from the shelves? It’s got to be one of those three things, I guess, but why?
Perhaps it’s been re-imagined and marketed as “bone broth”?
If there is a stigmatization of pork, it’s passed me by. Bacon remains extremely popular.
My guess is that there’s very little demand for it so it wouldn’t be profitable to make it for sale.
Knorr carries it.
I’ve never looked for it, but I can’t remember ever seeing pork broth on the shelves. Chicken, beef, fish, vegetable. Never pork.
Here ya go
No, they don’t, at least not the major U.S. companies.
Here’s Campbell’s line of broths under the Swanson brand:
Here’s College Inn’s line of broths:
https://www.collegeinn.com/all-products
Why don’t they make it? Speaking as a marketing professional, who’s worked extensively in the food industry, I’m going to hazard a guess that there simply isn’t much demand for it, compared to chicken, beef, and vegetable broths/stocks.
Edit: I see that several have mentioned that Knorr makes pork bouillon cubes, of which I was unaware.
I was gonna add I bet an Asian food store would have it.
I’ve used Minor’s before, with fully adequate results:
I also recall seeing pork broth at the local Asian market, but not sure if it was made in house or a store brand. Was a while ago. I make most of my own stocks these days.
I’d expect that for 90% of what you’d use pork broth for, you could sub beef or chicken (or a blend of the two) with minimal change. The other 10% - they figure if you’re that precise, you’ll make it yourself.
This. Pork (and ham and bacon) sells just fine as a meat – this article shows that pork consumption in the U.S. is almost as high as beef consumption (about 50 pounds per capita per year), though all meats badly trail chicken.
And why is that? Why’s there no demand for it other than from me? Don’t people make pork based stews, soups and gravies? It would seem that pork broth would be a go-to ingredient for those things. I know that some sources claim you can substitute chicken broth for pork broth in recipes, but I’ve tried it more than once, and it ain’t the same.
Pork broth is not usual. I dont’ want to get into the in-and-out of why and all that shit, but we don’t do “pork broth” in the US, at least. (ETA: I use pork broth in my cooking, just stating the way it is.)
As for gravies, I’d imagine that most Americans who serve pork gravy either:
a) use drippings from the pork that they’ve just cooked, which will be part of the meal along with the gravy
b) use chicken broth
c) use jarred / canned pork gravy
As far as stews and soups, I’m going to make an educated guess that no, most people do not.
They don’t? That’s weird.
As to why, I guess because if you want something more subtle than “beef” broth you go “chicken.” And pork is just the odd man out.
Honestly, the chicken/beef/vegetable broth you get at the store are basically interchangeable because they impart very little actual flavor to the dish. Pork would be no different.
If you want flavor, make your own. It’s easy, basically uses the stuff you were going to throw away anyway, and tastes awesome.
[/that guy]
Where did you get pork broth in the past?
ISTR reading somewhere that pork broth/stock has historically been disdained in western fine cuisine because it’s cloudy in appearance and fattier than beef or chicken-based extracts.
There’s a tonkotsu (Japanese pork bone broth) concentrate that I often buy on Amazon for making ramen at home. Perhaps it might serve the OP’s needs?
Me? I didn’t find it in the past. Never saw pork broth on the shelf for sale before, though it’s only come up recently because of a couple of things I want to try cooking. But now I’ve gotten actively curious about “just why is that?” too.
So you’ve never used it? How do you know that veggie broth won’t do? What is the basis of your claimed stigmatization of pork?
At least you have the Knorr cubes and maybe the tonkatsu (which I didn’t know was pork based before).