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May 24, 2013 10:46 AM

What should I make from my sumptuous pork stock?

Following a Charlie Phan recipe, I've made a rich pork stock. Now what to do with it?

Hit me with some ideas, please.

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      1. re: biondanonima

        That's not the soup in XLB. If you want to see what it involves, here's a link. Scroll down.

        I made these once. Too much work for me anyway.

        1. re: c oliver

          Maybe someday I'll try them, but for now I have a few XLB from San Francisco's Shanghai Dumpling King stashed in my freezer.

          I swear they have crack in them (loved the steamykitchen metaphors), they are so addictive and delicious. We try to forget they are in the freezer so they can be a delightful surprise now and then.

          1. re: Discerning1

            I was in SF in April for an Asian dumpling cooking class with Andrea Nguyen. To get myself in the mood, I had XLB at Bund Shanghai in Chinatown. Usually I'm sharing with my husband but he wasn't on this trip. So I had a full order of XLB and then braised pork belly with bean curd skin. No way was I finishing that so took them back to the front desk guy at my hotel !

            1. re: c oliver

              I'd like to take her dumpling class. I'll have to check it out.

              Andrea lives not that far from my town, but she doesn't do local classes, darn.

          1. re: chileheadmike

            But pho is made with beef broth (unless it's pho gà with chicken).

              1. Paprikaboy beat me to it.