I am making pork stock with the bones from my pulled pork and babyback ribs for an injection for future pulled pork. Do you guys have any recipes to use the extra pork stock?
You can freeze them to use in an ice cube tray. Good base for an enchilada sauce, greens or green beans, good charro bean base. Ramen is a great option, cook rice noodles separately, dress your bowl and enjoy. Left over pork, radish, thinly sliced red onion (quick pickle 10 minutes) and an egg. I made myself hungry.
Sounds like a fantastic idea. I don't have any specific recipe for stock. Meat bones, optionally roasted. Onions; carrots; garlic; also roasted. Salt, pepper corns, sugar, msg. Simmer long time. I often add dill and lemongrass, especially to chicken stock
I dont know if this is some neurotic thing I picked up, but one of the defining characteristics of a stock to me is that it is only naturally seasoned. I prefer to add salt when cooking it into a gravy or sauce, because I am sensitive to salt so I only salt what is "needed."
I would much prefer to have to salt my sauces every time if it means that I can use the stock as an injection. BBQ is my favorite way to cook, and I am anal to the 1000th degree about my salt levels. :)
I have only ever had instant Ramen. I have heard that a lot asian dishes use pork stock so maybe I need to head to international market to get supplies.
I used two shoulder blades and the rib bones from a couple babybacks and some spareribs bones. I cut 2 onions in half and let them cook in avacado oil until they started to brown a bit, and then I added 2 carrots, 3 celery stalks, 1 leek, maybe 30 whole peppercorns, 5 dried bay leaves, and 2 heads of garlic, and cooked them in the stock pot over medium heat. When the bones had roasted for 30-45 minutes and gotten some color, I added them and covered with water.
I added the remaining fresh rosemary and thyme i had, plus a whole bunch of Italian parsley, and it is now heating up on the stove. I bring it to the edge of a simmer and then reduce the heat slightly and reduce it by half.
The best use of a good stock in my very humble opinion is borscht. If you have good stock, it's going to be wonderful, just let it simmer for hours. I usually boil a cow tongue, eat the tongue as cold cuts with horse radish, and use the stock in borscht.
It looks like something I would not normally try, BUT I have actually never cooked with beets and so this actually seems like the best thing to cook to expand my horizons a bit.
xanderAnimal
You can freeze them to use in an ice cube tray. Good base for an enchilada sauce, greens or green beans, good charro bean base. Ramen is a great option, cook rice noodles separately, dress your bowl and enjoy. Left over pork, radish, thinly sliced red onion (quick pickle 10 minutes) and an egg. I made myself hungry.
usernametakenisthestoryofmylife
Don't forget the carrots and onion halves. Maybe leek leaves, too.
Doshibu
I added a couple comments giving more info.
DanielAsparagus
For starters cut your onion and remove the skin.
WellWhatTheHeck
Sounds like a fantastic idea. I don't have any specific recipe for stock. Meat bones, optionally roasted. Onions; carrots; garlic; also roasted. Salt, pepper corns, sugar, msg. Simmer long time. I often add dill and lemongrass, especially to chicken stock
Doshibu
Everything other than the salt is in the back of my mind for my next stock. Thanks man!
Doshibu
I dont know if this is some neurotic thing I picked up, but one of the defining characteristics of a stock to me is that it is only naturally seasoned. I prefer to add salt when cooking it into a gravy or sauce, because I am sensitive to salt so I only salt what is "needed."
I would much prefer to have to salt my sauces every time if it means that I can use the stock as an injection. BBQ is my favorite way to cook, and I am anal to the 1000th degree about my salt levels. :)
gtotherizzle
Soup. Ramen. Braising pork roasts, gravy for braised pork roasts, gravy for pork chops
Doshibu
I have only ever had instant Ramen. I have heard that a lot asian dishes use pork stock so maybe I need to head to international market to get supplies.
sleete
Ramen often uses pork. You can make pho soup with chicken or beef stock.
Doshibu
I used two shoulder blades and the rib bones from a couple babybacks and some spareribs bones. I cut 2 onions in half and let them cook in avacado oil until they started to brown a bit, and then I added 2 carrots, 3 celery stalks, 1 leek, maybe 30 whole peppercorns, 5 dried bay leaves, and 2 heads of garlic, and cooked them in the stock pot over medium heat. When the bones had roasted for 30-45 minutes and gotten some color, I added them and covered with water.
Doshibu
I added the remaining fresh rosemary and thyme i had, plus a whole bunch of Italian parsley, and it is now heating up on the stove. I bring it to the edge of a simmer and then reduce the heat slightly and reduce it by half.
CalvinMcFly
And then?!?!
Doshibu
NO AND THEN!!!!
ToCrushYourEnemiesSeeThemDrivenBeforeYouToHearTheLamentation
Freeze into ice cubes and put into a freezer bag. Then Toss one in whatever yer making .
Doshibu
Ive been using pint mason jars and frezing them mostly because I had a lot of them, but making frozen bouillon is a pretty good idea too.
KalmaWallu
The best use of a good stock in my very humble opinion is borscht. If you have good stock, it's going to be wonderful, just let it simmer for hours. I usually boil a cow tongue, eat the tongue as cold cuts with horse radish, and use the stock in borscht.
Doshibu
Let me use google so I appear to know what a borscht is...
KalmaWallu
Ukrainian soup with red beets in it. It's awesome.
Doshibu
It looks like something I would not normally try, BUT I have actually never cooked with beets and so this actually seems like the best thing to cook to expand my horizons a bit.
KalmaWallu
Try it. With smetana, and even fried slices of bratwurst, it's awesome.
OutlawGerman
And good sour cream! But GOOD sour cream