I have no idea why.
I have been making Pork Stock after a Pork Roast for years and now that we butcher our own Pigs, we have an abundance of Pork Bones and Bone-in-Roasts to keep us well supplied with Stock.
Hats off, then, to Hugh Fearnely-Whittingstall for his three paragraphs about Pork Stock in The River Cottage Meat Book.
I don't just use Pork Stock in Pork dishes, either. It really is just as good for recipes that call for Chicken, or even Lamb Stock.
As I say, I have been making Stock with bones left over from a Pork Roast for years.
When using raw bones from our Pigs, I roast them first, just to brown them - just like Hugh.
Also like Hugh, I sometimes throw in a Trotter (we did have 16 of them!) and this gives you a Stock that sets to a jelly.
My Stock Recipe varies according to what I have on hand.
The staples are, of course, Onions, Carrots and Peppercorns. I rarely add Celery, prefering to use Lovage. Sometimes I will use Leeks or Shallots instead of Onions. Often I will add Juniper Berries. The Herbs depend upon what I have that is fresh, or I will trun to my Dried Herbs. Bay is pretty much a constant.
When I batch cook Stock this way, I reduce it down to concentrate the flavour before freezing. Much better than bought in Stock Cubes.
Interestingly, the only supplier of Pork Stock Cubes I could find is Knorr. This is pretty amazing considering that Chinese Cookery puts Pork Stock through it's paces pretty rigorously.
Don't be afraid of your Pork Bones. They do make a delicious, versatile Stock.
Why is it rarely mentioned?
I've never made pork stock, though I haven't done a pork roast for years as hubby isn't keen. I like pork though, so I have pork chops or pork loins and hubby has something different.
ReplyDeleteI am with you on the pork stock. I just made a batch about a week ago. I used some spare ribs that I got on sale real cheap. I do can mine however rather than freeze it.
ReplyDeleteHi! Thanks for visiting :)
DeleteCanning is something I would like to do - we don't seem to be big on it here in the UK. It's on my 'look into' list :)
Interesting that only Knorr make pork stock cubes because, I agree, a lot of chinese recipes call for it.
ReplyDeleteI have never thought to make pork stock. What a wonderful idea!
ReplyDeleteSounds lovely! We'll have to try that. We always keep a leftover ham bone or something similar in the freezer. Usually toss it in a slow cooker full of beans, DELISH! Pork stock though makes perfect sense!!
ReplyDeleteBy the way, just found your blog by way of Becky's blog at SimplySelfSufficiency. Glad to be here and following you!
Hi! and welcome!
DeleteI use Ham Bones much the same way, or make a traditonal London Pea Soup :)
Had a quick visit to your Blog and will be back to rummage around soon ;)
I'm a Chef by trade and most "posh" (rosette standard) kitchens I have workded in didnt make pork stock,purley because of the gelitine in it, it made the finished gravys and sauces to rich and to greasy
ReplyDeleteits much more common now a days and I use it from time to time. but another reason why it may not be common place is that most pork joints brought are off the bone or if they do have bone its a small amount.i blame the supermarkets for this. but in my opinion a good pork stock is very hard to beat.
Thanks for the insight, Stacey.
DeleteI do chill my stock and remove the solidified fat layer before storing/using.