I've got some pork bones leftover from a couple of racks of ribs. I'm planning to make broth from them, based on my assumption that I'll get the same nutritional benefits from pork broth that you get from chicken an beef broth. First, is my assumption correct? and second, what can I cook with pork broth?
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I don't see why you wouldn't get similar nutritional benefits from pork. I always use pork bones in bone broth. Most of the time I make sort of a "red meat broth" and use beef, pork and lamb bones all in the same pot. It's awesome. As for a recipe, I'll recommend Pork and Greens again. I just love the heck out of the stuff. (As mentioned in the other post, it tastes much better than the photo looks. I'm stuck with only a crap camera phone right now.) |
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I often use pork bones for broth - the stock is just as good as other bone stocks and you can make the same soups / broths. If it is just a few pork bones I pop them in the freezer and when there are enough I put them in the slow cooker and make the stock then. Pork and chicken is a very good combination of bones - I add the juice of a lemon to extract more of the minerals from the bones. |
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I use pork bones quite a lot because the butchers are far more likely to have these spare, because no-one wants them. An advantage is that you get a lot more meat on them typically, so after blasting them in the oven for a bit, there's an appreciable amount of tasty and entirely free pork. Conversely beef or venison bones are often just bones. The main downside is that the pork has a lot more fat on it, which I don't appreciate and skimming it is a bit of a bother. |
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greens! add to a braise or a pot of chili potted meat (see the Fat Cookbook) |
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I save all non-chicken bones together in the freezer. The majority is from pork chops. When my kids order ribs at a restaurant, we take them home. I wash off the sauce and save in the freezer. When I have enough to completely fill the crockpot, then I make broth. Bones, vinegar and water only, for 24 hours. I just read an idea about adding egg shells. It's better than trying to compost them! I used to add herbs, seasonings, leftover celery and onion scraps. I have found that pure bones make the best broth. When I turn it into soup I add the vegetables and herbs. You can always skim the fat off the cooled broth. The easiest way for me to get the fat out of the broth is to use a gravy fat separator when the broth is hot. I do this more with chicken broth. My other-meat bones are pretty picked over. I save the fat for sauteing. I do freeze the cooled broth in jars but I don't close the lids tight until the next day after they have frozen. |
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Pork stock is the basis for sorrel soup! Add fresh cut sorrel and serve with hardboiled egg; can be thickened slightly with sour cream-flour liaison. |
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