Pork Broth-- what to use it for?

Epicurean Exploits - Food and Recipes
1

So I’m doing a Pork Bone-in Roast in the Crock pot with water [scratch.gif] … in the pot is onion, garlic, bay leaf, pepper corns and just a touch of salt.

I always hate to throw away meat broths… so I was possibly thinking of making Pozole, but what other uses might their be?

Cheers

2

Use it for soup, also for risotto.

3

Pork broth is essential for making ramen. I don’t know if you can find the right sort of noodles there.

Real ramen is a long way from the “cup o soup” instant version, and really the quality of the broth is far more important than any of the other ingredients.

From the movie “Tampopo” an ideal composition

4

Use it instead of chicken broth for chile verde or my famous pork, fennel and olive stew.

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Asian soups

6

Frank,

I’m doing a bit of research on the Ramen idea.

Bob,

I think I better we have the “famous recipe”… I just haven’t found many things with fennel I like, but this sound interesting.

Best Paul

I’m going to post what this broth looks like after I de-fat it… it looks/smells/tastes amazing now

7

+1 for Asian broths/soups

or if you’re lazy, put it in airtight containers (for easy portioning) and put them in the freezer. The next time you make pork chops or a pork dish, you can use the pork broth for the sauce. You can add an extra step, and reduce your pork stock into a very syrupy demi-glace then freeze it. Less volume, more flavor (usually).

8

Ask and ye shall receive.

4 tablespoons olive oil
3 pounds boneless Boston butt or pork shoulder, cut into 1 1/2 inch pieces
2 large onions, chopped
8 garlic cloves, minced
1 cup dry white wine
1 28-ounce can Italian plum tomatoes
3 cups chicken broth
1 tablespoon fresh thyme, chopped
1 tablespoon fennel seeds, toasted & crushed
3/4 cup Mediterranean olives (I like mixed green and black). Buy them pitted or pit them yourself
2 large fennel bulbs, fronds & cores removed, cut into pieces
Red wine or balsamic vinegar
Salt & freshly ground pepper
1⁄4 cup Italian parsley, chopped

Heat 2 tablespoons olive oil in heavy Dutch oven over medium- high heat. Season pork with salt and pepper. Add pork to pot and cook until brown, stirring occasionally, about 8 minutes. Using slotted spoon, transfer pork to plate. Add remaining 2 tablespoons olive oil to pot. Add onions and sauté until very tender, about 12 minutes. Add garlic and cook 3 minutes. Add wine to deglaze. Return pork to pot. Add tomatoes with their juices, chicken broth, thyme and half the fennel. Bring to boil. Reduce heat to medium-low and simmer uncovered until pork is almost tender, about 1 hour. Add olives and the remaining fennel and continue cooking until pork is very tender and juices are slightly thickened, about 45 minutes.

Season to taste with salt, pepper and vinegar and serve garnished with Italian parsley & fennel fronds. I like to add a dollop of anchovy (yes, anchovy) paste.

9

Yes, my wife makes a winter melon soup with pork broth, pork ribs, and salt added to the melon. Good stuff on a cold day.

10

I make pork stock / broth ( use meaty pork neck bones)
I use in in a pork mole dish to thin out the jar mole I buy

I made a beef soup bone / pork neck stock that I’m using as I type this to cook some beans for cassoulet to be served on Saturday

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Jambalaya.

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curious why no celery and carrot?

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Pozole!

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Smoothies! pileon

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How about porchetta? The Zuni version uses it: COOKING ZUNI: Mock Porchetta" onclick=“window.open(this.href);return false; Further background: http://www.davidlebovitz.com/2010/08/porchetta-roast-pork-new-york-city-italian-tuscan/” onclick="window.open(this.href);return false;

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Kenny,

My in-laws who are from Mexico… don’t put those things in her cooking of pork products. But I guess that is the only reason.

Anyway…I just hate wasting things!! So what I made… is going to be used for something.

Thanks for all the ideas!!

Paul