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Old 01-09-2007, 09:51 AM   #1
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Pork stock

Does anybody make pork stock? What do you use it for?

I've been making it lately from smoked ham hock and fresh pig foot. Have used it in beans, grits, and split pea soup. It adds an incredible amount of flavor but little, if any, fat.

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Old 01-09-2007, 02:13 PM   #2
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Quote:
Originally Posted by skilletlicker
Does anybody make pork stock? What do you use it for?

I've been making it lately from smoked ham hock and fresh pig foot. Have used it in beans, grits, and split pea soup. It adds an incredible amount of flavor but little, if any, fat.
I normally don't, but if I did, I'd use it to make gravy for a pork roast that doesn't yield enough juice during roasting.
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Old 01-09-2007, 02:34 PM   #3
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Any soup would benefit fro it. Most, if not all Ukrainian soup recipes are pork based.
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Old 01-09-2007, 02:38 PM   #4
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I make it and use for soups and gravy. If I don't have any ham-hocks or even bacon on hand (does not happen very often, I tell ya!), the ham base by Better than Boullion is good to have on hand.
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Old 01-09-2007, 05:25 PM   #5
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Yes!! And it's great in a French Market soup - a bean soup with 13-15 different beans and lots of other goodies!


BEAN SOUP STOCK
2 tablespoons dried parsley
1 tablespoon thyme
1 tablespoon marjoram
2 bay leaves
2 tablespoons celery seed
1 meaty ham hock -- about 2 1/2-3 pounds
3 quarts water
1 tablespoon salt
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Old 01-09-2007, 09:08 PM   #6
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I've used ham hocks in soups and bean pots for years but the pig foot seems to add a lot. After simmering 5 or hours or so, virtually all of it melts into very porky tasting collagen and the hock adds meaty smokiness. I've also found I like making the stock first. I'm used to doing that with chicken and beef but pork is new to me.
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Old 01-09-2007, 10:09 PM   #7
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Quote:
Originally Posted by skilletlicker
Does anybody make pork stock? What do you use it for?

I've been making it lately from smoked ham hock and fresh pig foot. Have used it in beans, grits, and split pea soup. It adds an incredible amount of flavor but little, if any, fat.
When I bake my spare ribs prior to the rest of what I do, I collect the "broth" and use it for soup, etc. I don't make it directly.
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Old 01-13-2007, 03:15 PM   #8
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I have been making "stock" from smoked hocks for beans (pinto, red, split peas and black eyes) and for cooking greens for the flavor (just throw a hock into a pot of cold water, bring to a boil, reduce to a simmer for 2-3 hours) ... but never thought about putting a foot in it. But, it totally makes sense ... tremendous amount of collagen there ... which gives that yummy "mouth feel" that only a good stock can do.

Now all I have to do is find some ...

Here piggy, piggy, piggy ....
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Old 01-14-2007, 02:46 PM   #9
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Quote:
Originally Posted by Michael in FtW
I have been making "stock" from smoked hocks for beans (pinto, red, split peas and black eyes) and for cooking greens for the flavor (just throw a hock into a pot of cold water, bring to a boil, reduce to a simmer for 2-3 hours) ... but never thought about putting a foot in it. But, it totally makes sense ... tremendous amount of collagen there ... which gives that yummy "mouth feel" that only a good stock can do.

Now all I have to do is find some ...

Here piggy, piggy, piggy ....
Michael, I hope you do find a local source. Of course this is no help to you, but on behalf of any Memphians reading this, I get mine from Superlo Foods.
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Old 01-14-2007, 03:08 PM   #10
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Try Penzey's pork base.
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