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There's chicken soup, turkey soup, beef soup, but no pork soup. What gives?

El Puerco Apr 19, 2007 04:43 PM

I'm a big pork fan and I've just realized that there's no such thing as pork soup. I am shocked and outraged at this apparent culinary oversight. OR could this be an opportunity to make El Puerco Brand Pork Soup a household name? Hmmm...

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  1. grocerytrekker RE: El Puerco Apr 19, 2007 04:52 PM

    Research "tonkotsu" on the boards.

    3 Replies
    1. re: grocerytrekker
      Jennalynn RE: grocerytrekker Apr 19, 2007 08:09 PM

      Tonkatsu isn't soup. It's a fried pork cutlet.

      http://japanesefood.about.com/od/pork...

      1. re: Jennalynn
        monku RE: Jennalynn Apr 19, 2007 08:11 PM

        Tonkatsu ramen is a pork broth ramen made from pork bones.

        1. re: Jennalynn
          kare_raisu RE: Jennalynn Apr 19, 2007 08:12 PM

          GT is correct. ton-kOtsu (Pork-bone) as in broth
          ton-kAtsu (Pork cutlet) as in wienerschnitzel

          common mistake

      2. Sam Fujisaka RE: El Puerco Apr 19, 2007 05:04 PM

        Lots of Asian soups have pork.

        1. kare_raisu RE: El Puerco Apr 19, 2007 05:18 PM

          Check out Korea's techincallly misnomer Potato soup: Gamjatang!

          1. hotoynoodle RE: El Puerco Apr 19, 2007 05:32 PM

            split pea starts with a big ham hock.

            1. m
              mtl to tor RE: El Puerco Apr 19, 2007 05:43 PM

              El Puerco, I see from your other posts that you're in Toronto. Check out the many places on Bloor West that serve Korean pork bone soup (gamjatang, as kare raisu mentioned), or pozole (Mexican pork and hominy soup) on Augusta, in Kensington Market.

              EDIT: Oops, just realized you're in Hamilton, not Toronto - oh well, if you're ever out this way...

              1. grocerytrekker RE: El Puerco Apr 19, 2007 05:48 PM

                Yes, country French, but more of an Italian thing - brodo di porco

                1. NYchowcook RE: El Puerco Apr 19, 2007 06:02 PM

                  it's called pozole in Mexico. --pork and hominy stew/soup

                  2 Replies
                  1. re: NYchowcook
                    ceejoi RE: NYchowcook Apr 19, 2007 06:59 PM

                    yes pozole is a pork soup. it's really good! eat with lime/lemons.

                    1. re: ceejoi
                      j
                      jturtle RE: ceejoi Apr 20, 2007 10:28 AM

                      Pozole is super tasty and a great thing to make on Sundays as it gets better as the week goes on. You should also be able to find hominy at a Mexican market or even your local grocery store these days!

                  2. Pei RE: El Puerco Apr 19, 2007 06:56 PM

                    Practically all Chinese soups, unless otherwise named, are made from pork. Same with meat, actually. If something says "meat" or "soup" it's 99% sure to be pork. If it's something else, it'll be "chicken ginseng soup" or "beef noodle soup."

                    "Rib soup," for example, is pork, and if you made it with beef ribs and didn't call it "beef rib soup" people would taste it and look at you funny.

                    On the other hand, if you made a soup and called it "pork soup" you'd also be looked at funny, because pork is the default.

                    4 Replies
                    1. re: Pei
                      rworange RE: Pei Apr 19, 2007 07:10 PM

                      I think it is cultural.

                      I'm of Polish ancesry and grew up on cabbage and saurkraut soup with pork ... usually spareribs.

                      There was a recent big controversy about soup kitchens serving soup with pork to Muslims and Jews. So religious restrictions are in play. Also pork lends itself to sausages. So those cultures that ate pigs, turn it into sausages or bacon. I mean ... until recenlty there wasn't chicken sausage. I don't think there is now even such a thing as chicken bacon. There were better ways to use pork for cultures that ate pork than soup.

                      1. re: rworange
                        Striver RE: rworange Apr 20, 2007 05:34 AM

                        Don't know about chicken bacon, but there's plenty of turkey bacon around.

                        1. re: Striver
                          d
                          dinwiddie RE: Striver Apr 20, 2007 10:47 AM

                          Pork is too good all other ways to waste on making soup.

                          1. re: dinwiddie
                            Pei RE: dinwiddie Apr 20, 2007 11:08 AM

                            That's what the bones are for! I buy $2 sacks of bones every week at the Chinese supermarket so I can have a gallon or two of base for that week's soup needs.

                    2. Low Country Jon RE: El Puerco Apr 20, 2007 11:11 AM

                      Pot likker is typically the broth made from cooking greens with pork (smoked ham hock or neck preferably). Since it's a "by-product," it's often overlooked, but it is oh so good. When I cook collards, I do it for the pot likker. I never even take out the greens. Include some smoked sausage and some silver queen corn fresh off the cob, then top with a little pepper-vinegar and maybe a garnish of plantation caviar, and you have one of the world's great soups.

                      1. DanaB RE: El Puerco Apr 20, 2007 12:04 PM

                        Bean Soups and Pea Soups are often made starting with a ham hock or ham bone.

                        Then there is always chili made with pork.

                        1. El Puerco RE: El Puerco Apr 20, 2007 02:04 PM

                          I will check out some of the suggestions, but the underlying question remains a mystery. I knew when I posted that pork is featured in many soups, but they are named for other ingredients. Dinwiddie's reply about pork being too good to waste on soup reminded me of something. In restaurants, soup is usually made from the previous day's leftovers. Maybe pork is just soooooo good that there's never been enough left over to make pork soup.

                          Pork fans... watch for a recipe for El Puerco Pork Soup in the coming months.

                          1 Reply
                          1. re: El Puerco
                            rworange RE: El Puerco Apr 20, 2007 02:17 PM

                            The other thing is that the method of preserving pork is different from other meats. So while you might not see 'Pork' in the title, you'll see lots of soups with 'ham' in the title ... ham & bean ... split pea and ham ...etc

                          2. Karl S RE: El Puerco Apr 20, 2007 06:34 PM

                            Pork-based broths are not common in western European cooking. And that influences what Americans think "normal" is (it's perhaps surprising to consider how much of American cultural boundaries of normal vs. exotic are still bound by Charlemagne's empire plus the British Isles). But it's the basic broth of many Chinese soups - pork broth, ginger and scallion is like chicken broth and mirepoix in that regard. And eastern European soups, too,.

                            1. whs RE: El Puerco Apr 20, 2007 06:43 PM

                              If you google pork soup, there are many variations that include a vegetable, from cabbage to celery. An interesting side note: Pork Soup was a huge issue in France recently: http://www.guardian.co.uk/france/stor...

                              1 Reply
                              1. re: whs
                                cristina RE: whs Apr 20, 2007 09:35 PM

                                Bump pozole to the top. You'll love it. Here in Mexico, we start the rich and delicious broth with a whole pig's head.

                                Link: http://mexicocooks.typepad.com

                              2. Vexorg RE: El Puerco Apr 20, 2007 11:45 PM

                                In New Mexico, Green Chile Stew is traditionally (although not always) made with pork, usually loin. In fact, pork frequently accompanies green chile in dishes, such as the aforementioned Pozole.

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