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Pork skin and bone left over from shoulder- USES?

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. ham + bean soup
    pea soup
    cracklins

    4 Replies
    1. re: monavano

      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

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

        1. re: monavano

          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

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

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

        1. 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. 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. 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

                  ah....Braciole....

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

                  1. re: fourunder

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