Pork bones... Stock options
- iheartcooking Sep 29, 2010 05:05 PM
This is a multi part question, please bear with me and feel free to weigh in on any one thing if you know.
We made some pulled pork from a Boston butt in the crock pot, and when it was done, my thoughtful husband saved me the bones, having seen me reserve chicken and beef bones and toss em into the freezer to await Stock Making Day.
So I did the same with the pork bones, but I have some reservations. And many questions.
Would the fact that these bones cooked all day in the pork and imparted on them a rich porky flavor mean they've given all they could and won't be too useful to make stock out of?
If they ARE useable to make a stock (or if I go buy fresh pork bones), I think pork stock would probably be a wonderful ingredient! But what could I do with it?
I was thinking of making an Asian inspired noodle soup, something between pho and udon but with my own twist. Or maybe using is as the base for a bean soup? If so, anyone have any pointers on how to make these soups taste amazing?
So... Pork stock... What do hounds think?
You *can* make pork stock from a fully cooked bone-in pork butt but you won't get much flavor or gelatin. If you are going to be serious about making pork stock, get yourself some rib or leg bones, or better yet some knuckle, shoulder or tail.
I don't roast my bones for pork stock. Instead I parboil them first. I discussed this earlier here: http://chowhound.chow.com/topics/7315...
As to what to do with pork stock? It's great for soups (Chinese or Mexican), for rice or risotto, and is absolutely great for gravy.
Good luck and enjoy.
When my mom makes chicken stock she puts all the ingredients into a large pot and sticks it in the oven at 225C for 10-12 hours instead of keeping the pot on the stove. Would this work for the pork stock after you parboiled and cleaned the bones, or should you keep it on a burner? Do you know if it would it make a difference in taste???
A while back, I used a bunch of pork shoulder bones (some cooked/smoked but most uncooked) and a bunch of chicken (mostly bones, but some legs too) and made this stock:
Absolutely wonderful. I used it primarily in Asian stuff (duh) - pork and noodle soup - a quart of stock, a bit of Chinese pork, and a handful of fresh noodles, with some sliced scallions - a perfect quick dinner for two.
I've also used it in place of chicken stock where it wouldn't be too weird. :)
I'd just leave your bone in the freezer for now until you get a collection.
Late reply yet it's all collective knowledge isn't? :)
I, too, have made the tigers and strawberries chicken pork stock and can attest to it's amazing taste and mouth feel in Asian soups. In my area pork necks and feet are constantly available at great prices and are also a good source of the gelatin needed.
I do not see much use in the already cooked pork bones from the pork shoulder unfortunately.
DONT'T LAUGH! We take the baby back rib bones, throw in some broccoli stalks and a couple of old carrots, and use the resulting stock as a spritzer for our 2 dogs food. (English mastiffs, 190 and 140 # respectively). The bits of meat left on the bones falls off and they love the result.
I like using country ribs (pork shoulder) as a start for many different dishes.
Mexican , Asian etc.
I save up the raw bones with whatever meat is left on them in the freezer until I have enough
to make a large pot of stock. Pork neck bones work well if you can't wait until you have
enough saved up or as an addition to whatever you have on hand if you are in a pinch.
I roast them at 350 F for about an hour and a half or until they
have browned and whatever meat that is still on the bone is brown and crunchy.
Adding a few bones and scraps from a roasted chicken carcass or parts
to the pot ameliorates the porky stock a bit making it more universally useful.
Aside from the pork and chicken bones I add some celery, onion, carrot, garlic
and fresh ginger to the pot etc.
If you want to get really crazy add some rabbit stock to the mix.
I'm not a big fan of pork stock -- we eat pork regularly, but in stock, it just tends to get "piggy" -- and not in a good way.
Just my two cents.
I bone ot my pork chops and use the bones for stock. I bake them in the oven at 450 degrees for 1 hour. Sometimes longer because I want them really brown.
I then transfer them to a kettle and add just enough water to cover good. I cut in onion, carrot and garlic. NO CELERY. To me celery doesn't go well in this stock.
I bring to boil and then reduce to simmer, I cover and simmer for about I hour. After an hour I remove from
heat and let stand for about 10 minutes. I then ladle off oil and remove the bones. Depending on what I'm going to use it for determines whether I strain it or not. If I'm not going to use it in the next day or two, I pour it up in fruit jars, pint or quart and put it in the freezer. My primary use is oriental. Add to stir-fry and noddle soup recipes. I also use it in Mexican hominy soup.
As for you bones from pork roast. Break the bones up with a hammer and do the above. You will not get as much flavor but they are still worth the effort. If you have some roast left over, you might fry some of it till it is well browned and add it to the stock to develop more flavor.
Pork stock is awesome. I keep all bones (including the ones from pork butt) and make stock with them. I just add it all in - beef, pork, chicken, ham, whatever - and I find I like the result better than stock made of just one type of animal bone.