Need advice - Pork bones
I roasted a pig a couple weeks ago and placed the remaining carcass in freezer. The bones have meat on them, and there's some loose pieces of meat and bones.
I'm in a quandry on what to make with the bones. I'd love to do a soup, but if I put the bones/meat in there, I won't be able to fish out the small pieces of bones and meat that may have fallen off.
That leads me to making a clear pork stock and then pull the meat off separately and use it later. I've done chicken stock before, but find the meat inedidble after the stock is made.
I have 5 ziplock bags waiting to be used.
Any help and/or suggestions are appreciated!
There is no getting around the fact that the meat after making stock will not have much flavor. The flavor of the meat went into your stock...can't have both. You can do like my mother and make simple soup stock by not simmering it too long and also use the meat. Pork will have a little more flavor than chicken and with more fat, will be less dry.
After making the stock, put it through a strainer, first one with a larger whole to catch all the meat and bones, then through a finer strainer to remove the scum, etc.