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Thick pork stock....ideas please.

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I made some pork ribs in the crockpot with ginger, garlic and onions. We ate the ribs and then I put the liquid in the fridge to get the fat out. Now I have a thick stock and want to make something with it. Any ideas?

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  1. Do you have enough to make a nice big bowl of real ramen? Add some good quality noodles, scallions, a few greens of your choice, sliced pork and a soft poached egg.

    Or maybe reduce it down to a demi-glace and use it as a sauce over pork chops.

    1 Reply
    1. re: TorontoJo

      Ramen was my first thought too! If you don't have enough, you could combine it with another (good) stock.

    2. I've saved the liquid from cooking ribs & added it to a stew with pork shoulder, fennel, and butternut squash. Or use it in a soup, like gamjatang or maybe a tofu chigae.

      1. Gravy, congee, risotto, or soup.