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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.

                1. An Asian noodle soup would highlight the broth nicely. There are many to choose from. Andrea Nguyen discusses "hu tieu" here.


                  Khmer noodle soup is delicious and can be topped with sliced pork, pork riblets, shrimp, etc. The fried garlic and fried shallots garnishes are awesome!

                  1 Reply
                  1. re: seamunky

                    That "hu tieu" sounds great! She's one of my heroes and I have Vietnamese Kitchen, Asian Dumplings and Asian Tofu. I'll be making this - sans the pork liver.

                  2. OK, first batch I made wonton soup, a mashup of Andrea Nguyen and Charlie Phan's recipes with pork and prawn filling.

                    Phan's Lo Soi braised pork is wonderful and was great in the soup.

                    Next batch I'll try ramen. And the last probably hu tieu.

                    Thanks, 'hounds, for great ideas. Keep 'em rolling. I have LOTS more broth!

                    1. Congee


                      Or just add vegetables, some salt, and have vegetable pork soup.

                      4 Replies
                      1. re: ipsedixit

                        BTW ipsedixit, I read the pork stock thread and Charlie Phan also blanches the bones, keeps the liquid and rinses off the bones before re-adding. As per his recipe, I used a trotter too.

                        I wish I'd used a knob of ginger in the stock to give it more flavor and, yes, mask that pork smell.

                        Very gelatinous stock.

                        I normally use recipes as guides, not prescriptions, but I've been adhering closely to Phan's recipes to make them my own with variations later.

                        1. re: Discerning1

                          It really is necessary to blanch pork bones, esp. American pork bones, when making stock.

                          Unless, of course, you really like foam.

                          1. re: ipsedixit

                            I first came across this with Nguyen's pho bo. Makes a diff.

                      2. I use my leftover smoked rib tips to make broth. As someone said it's very gelatinous. I use a lot of it, to pour over my dogs' meals. I also mix it, w/ either water or thin commercial chicken broth, to make Tom yum soup, or any other Asian inspired soup, sometimes w/ rice noodles. It's excellent to add to dried beans as they cook, although I soak & start them in water. I also freeze it in ice cube trays, to slip into other sauces & dishes.