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Pork Stock

post #1 of 2
Thread Starter 
There are certainly several threads regarding stock and broth here on ChefTalk. Most of them refer to beef, veal or chicken, some references to shellfish stock here and there. Not much on pork based concoctions. Did some the other night, though, turned out great.

The intent was to make some chili verde, went to the store to get the stuff. Got a small chunk of bone-in pork shoulder, about 4 pounds. But the deal of the night was a slab of spares, mislabeled and therefore marked down. I got a 5 pound slab for 6 bucks instead of close to 20.

Anyway, I cut what chunks I could off the pork shoulder and cut the spares into individual ribs. Put the ribs and the shoulder bone into a roasting pan, stuck into a 425 F oven and let it go for about 45 minutes. I did pull out the pan and turn the bones at about the 30 minute mark. The house smelled great!

Covered the bones with cold water and simmered for a few hours, skimming now and again. Ended up with some great stuff, though I think it would have been better if I had thrown a couple of garlic cloves in there.

Made the chili verde using some of the pork stock, turned out really good, in spite of being lazy and using canned instead of fresh veggies [ reference to another thread ] The smothered burritos with cheese and onion made a delicious dinner.

So why don't we hear more about pork stock?

Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #2 of 2
It's my opinion that when referring to pork stocks, one typically associates them with Southern or Country cooking. There are very few sauces or meals derived from them in the classical sense which is pretty much the base of knowledge and discussion here.

There have been a couple good discussions on them from time to time. Personally I like a good pork stock. Mostly I make them from ham bones, shanks or hocks. Some may call them ham stocks but since ham is a cut of pork......;)

We make one here often for beans, vegetables and soups. In fact we have a gallon or stored in FoodSaver bags in the freezer for just such a use.

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