Stock Varieties - Pork?

BigBadger

I see so many references to using the bones & shells, from Beef, lamb, poultry, Seafood, Shellfish, etc. but rarely ever Pork. Do any of you make a pork stock, and what would you typically use it for? I would guess that Asian cooking might utilize it. I find that the bones from Egged foods make particularly tasty stock.

Fidel

I use ham bones to make stock for split pea soup or pintos & ham

cookn biker

For pork green chili and soups. Also for braising.

fishlessman

ham bones for split pea and kale soups

Grillin & Chillin

One of the best soups I cook for the wife is bean soup with left over Ham Bones.

1 ham bone with some meat
1 onion, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (15.25 ounce) can kidney beans
3 potatoes, cubed
1 green bell pepper, seeded and cubed
4 cups water
6 cubes chicken bouillon

Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker.
Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.

Little Steven

BigBadger

I buy pork neck bones, fresh hocks and rib tips to make stock. It is not really common but I find the demi glace and gravies are great. I have a bunch in the freezer from ham bones from Christmas. Smoked hocks make a terrific stock/ soup base

Steve

BigBadger

I use the ham bones each time I make a ham dinner. I know it's pork but I actually meant non-cured pork like a shoulder or leg. I found some recipes today and am looking forward to trying something different. Thanks all for the input!