Pork stock (or broth) ... why isn't it more commercially available?
- ipsedixit Aug 18, 2008 03:54 PM
Chicken, beef and vegetable broth ... that's all you see on market shelves.
Where's the pork?
I like to buy a pork bouillion paste from the Asian markets. It's decent for those times when I'm too lazy to make my own stock, or when I'm just looking to quickly parboil some Chinese greens. I've noticed that most of the pork bouillion pastes are from Vietnam, which may explain why they are reminscent of pho broths.
I was thinking this exact thing the other evening. Sometimes Jackp and I make pork stock but when I was fixing dinner the other evening I realized we had none. I used chicken stock but I think that dilutes the wonderful flavor of pork.
Perhaps pork stock is considered declasse?
ya i dont see that much either but there is a somewhat simple solution. i like to make reinforced stocks when i dont have home made stocks. so take like a beef stock toss it in a pan you can do like half beef and half water then add bones from a pig or whever animal u want. you can roast them first for a darker more flavorful stock. add a few carrots, onion , leek, and celery, peppercorns, bay leaf, thyme, and parsley, maybe even tomatoe paste garlic whatever you like. cook the stock for maybe 2 hours at a low simmer. i like doing this when i make risotto, so if you have a pork risotto use reinforced pork stock to make the risotto.
The issue isn't making stock -- I do it all the time with veal, pork, chicken, beef and even duck and turkey around the holidays.
The issue is when I need pork stock in a pinch, and go hunting for it at the markets and basically all there is chicken or beef, or vegetable broth. (I try to avoid boullion at all costs.).
I think part of the reason for the paucity of pork stock is its strong flavor. I don't think it necessarily suits most Western dishes. Who knows.