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01-26-2010, 05:21 PM
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#1
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Master Chef
Join Date: Mar 2008
Location: Maryland
Posts: 7,341
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Pork Soup???
I have the left over bones, ribs actually, from a bone-in pork loin roast I made Sunday. I cut off the ribs before I sliced the meat for serving and have them sliced into ribs.
So my question is..does anyone have a recipe for a soup made with pork bones with some meat still on them? I'm open to all suggestions! 
Thanks
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01-26-2010, 05:33 PM
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#2
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Executive Chef
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
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I don't know of any specific pork bone soup, but meaty ribs would be good for adding flavor to most any kind of bean soup.
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"Food is our common ground, a universal experience." - James Beard
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01-26-2010, 05:46 PM
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#3
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,172
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sorry to get a bit off topic slightly but not really LOL i have some raw pork bones and trimmings from when i trimmed my ribs. i stuck them in the freezer and i was wondering if i could brown them either in the oven or on the stove in a pot to use for soup or tomato sauce.
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There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
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01-26-2010, 06:45 PM
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#4
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
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01-27-2010, 05:18 AM
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#5
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Head Chef
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
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I grew up on my mother's very tasty pork bone soup. Simmer pork meat and bones in water seasoned with some salt for at least one hour until meat is tender. Defat. Add radish (sliced into 1-inch thick pieces) and napa cabbage (2-inch cuts) until soft. Serve hot.
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'Never eat more than you can lift.' - Miss Piggy 
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01-29-2010, 04:53 PM
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#6
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Master Chef
Join Date: Mar 2008
Location: Maryland
Posts: 7,341
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Thanks all. Never had Korean but it looks great! SO is not into spicy foods so I'm going to have to pass on that one. Been thinking about it and here's my plan for tomorrow:
Soaking navy beans over night tonight. Tomorrow morning I'll take the rib remains and brown them off in a dutch oven, then saute a bit of onion and garlic. Add the beans and some of the soaking water, boil then bake off in a 250 oven for a few hours then add carrots and celery and a big can of diced tomaotes and finish cooking.
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01-29-2010, 05:22 PM
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#7
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Executive Chef
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
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That sounds very good to me! 
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"Food is our common ground, a universal experience." - James Beard
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01-29-2010, 06:14 PM
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#8
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
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Yep that sounds real good!
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01-29-2010, 06:23 PM
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#9
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Head Chef
Join Date: Sep 2004
Location: USA,Maryland
Posts: 1,191
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Quote:
Originally Posted by DaveSoMD
Thanks all. Never had Korean but it looks great! SO is not into spicy foods so I'm going to have to pass on that one. Been thinking about it and here's my plan for tomorrow:
Soaking navy beans over night tonight. Tomorrow morning I'll take the rib remains and brown them off in a dutch oven, then saute a bit of onion and garlic. Add the beans and some of the soaking water, boil then bake off in a 250 oven for a few hours then add carrots and celery and a big can of diced tomaotes and finish cooking.
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A couple chunks of nice smokey slab bacon would work with that also.
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"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
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01-29-2010, 06:34 PM
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#10
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Executive Chef
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,835
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I'd never heard of pork soup, BUT, I had some pork roast leftover and put that, some really good beef gravy, some veggies, including tomatoes, peas and potatoes. I added seasonings as I went according to what I thought it needed. It came out much like Brunswick Stew and was delicious.
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01-29-2010, 08:50 PM
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#11
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Master Chef
Join Date: Mar 2008
Location: Maryland
Posts: 7,341
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Quote:
Originally Posted by licia
I'd never heard of pork soup, BUT, I had some pork roast leftover and put that, some really good beef gravy, some veggies, including tomatoes, peas and potatoes. I added seasonings as I went according to what I thought it needed. It came out much like Brunswick Stew and was delicious.
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Sounds good. I may have to try that next time I make a pork roast.
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01-30-2010, 07:12 PM
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#12
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Master Chef
Join Date: Mar 2008
Location: Maryland
Posts: 7,341
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Here's how it turned out. It was REALLLy good. I'm writitng down the recipe.
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01-30-2010, 10:35 PM
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#13
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,666
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Looks awesome.
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You are what you eat.
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01-31-2010, 11:45 AM
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#14
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Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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I like to put some pork in my minestrone, along with the chicken and smoked sausage. Anything with a bone always makes the soup taste better, IMHO.
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01-31-2010, 02:07 PM
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#15
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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Quote:
Originally Posted by Constance
I like to put some pork in my minestrone, along with the chicken and smoked sausage. Anything with a bone always makes the soup taste better, IMHO.
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Amen sista!
msmofet...browning in the oven will work just fine. Take them past the point where you think they are "done"...more flavorful the browner they are.
That soup looks wonderful Dave
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kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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01-31-2010, 05:06 PM
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#16
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,172
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Quote:
Originally Posted by kitchenelf
Amen sista!
msmofet...browning in the oven will work just fine. Take them past the point where you think they are "done"...more flavorful the browner they are.
That soup looks wonderful Dave
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thank you sweetie for the reply.
__________________
There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
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01-31-2010, 06:09 PM
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#17
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Master Chef
Join Date: Mar 2008
Location: Maryland
Posts: 7,341
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Quote:
Originally Posted by kitchenelf
Amen sista!
msmofet...browning in the oven will work just fine. Take them past the point where you think they are "done"...more flavorful the browner they are.
That soup looks wonderful Dave
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Thanks
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