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Pork skin and bone left over from shoulder- USES?

lestblight Sep 30, 2011 10:05 AM

Dont want to throw away my bone and skin left over from the pork shoulder..

what are some tasty uses? Soups? Stews?

How can i use the skin ?

Thanks

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  1. monavano RE: lestblight Sep 30, 2011 10:21 AM

    ham + bean soup
    pea soup
    cracklins

    4 Replies
    1. re: monavano
      lestblight RE: monavano Sep 30, 2011 10:33 AM

      thanks.. lookin at cracklins.. might make a great toppping for my taco.

      i have also read that if i boil it with my pork it will create more collagen?

      this way i wouldnt have to add any manteca or lard.

      this true?

      1. re: lestblight
        monavano RE: lestblight Sep 30, 2011 10:35 AM

        skin has lots of collagen so it would give nice body to the liquid. Good for you for using every bit!!

        1. re: monavano
          lestblight RE: monavano Sep 30, 2011 10:39 AM

          awesome. i will give this a shot.

          For cracklings... can i fry a day or 2 ahead of time? or better served day of?

          if i want them in small bits should i just fry in larger and cut after?

          i have the skin freezing now so i can cut it easier

          thanks!

          ps. recommend a recipe if you got one you like

          1. re: lestblight
            monavano RE: lestblight Sep 30, 2011 10:43 AM

            Fry, drain on paper and store in an airtight container. Should stay crisp for a couple days. I think it'd be fun to fry larger and break into bits.
            I do this with tortillas for tortilla soup.
            ps... salt as soon as they come out of the fryer or else the salt won't stick.

    2. r
      ricepad RE: lestblight Sep 30, 2011 11:40 AM

      Simmer it for hours to make tonkotsu broth...mmmm....

      1. ipsedixit RE: lestblight Sep 30, 2011 08:34 PM

        I would render down the skin and use the "liquid" to make cornbread.

        1. paulj RE: lestblight Sep 30, 2011 09:09 PM

          The skin is about an 1/8" thick. Between that and the meat is a layer of fat of variable thickness. Cooked skin is a bit chewy but luscious when warm, but tough when cold. Sometimes I try to remove most of the fat so I can enjoy the skin without too much guilt. Of course the fat itself has some uses.

          Both the bone and skin with fat can be used to make a stock. Some of the fat will be rendered out in the process. They also cook nicely with beans and lentils.

          1. f
            fourunder RE: lestblight Oct 1, 2011 07:43 AM

            baked beans....

            1. porker RE: lestblight Oct 1, 2011 08:01 AM

              Don't know if you have a grinder, but I love cotechini - skin sausage (whoa saying it like that sounds weird...)
              Grind the sausage, mix with about 1/2 amount of ground pork, season with salt/pepper/fennel/crushed chili, stuff into casing, cook in your spaghetti sauce. Ummmm.

              1. porker RE: lestblight Oct 1, 2011 08:07 AM

                lay out skin and layer in some sausage meat, spinach, and basil. Roll up, tie, brown in a bit of oil, then simmer in a tomato sauce

                 
                 
                 
                2 Replies
                1. re: porker
                  f
                  fourunder RE: porker Oct 1, 2011 08:48 AM

                  ah....Braciole....

                  btw.....no cheese or pignoli nuts?

                  1. re: fourunder
                    porker RE: fourunder Oct 1, 2011 10:54 AM

                    I'm not much of a cheese guy...and pignoli? Thats nuts.

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