Rich Pork Stock Recipes

TURNIP GREENS COOKED IN RICH PORK STOCK

Steps:

• Combine 16 cups water and pork in very large deep pot; bring to boil. Reduce heat to medium-low, cover, and simmer 1 1/2 hours. Using sieve or slotted spoon, remove pork pieces from broth and discard. DO AHEAD: Broth can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
• Return broth to boil. Season lightly with salt and pepper. Add greens to broth by large handfuls, allowing greens to wilt slightly before adding more. Cover and boil gently over medium heat just until greens are tender, about 10 minutes for mustard greens and 20 minutes for turnip greens or kale.
• Drain, reserving cooking liquid. Transfer greens to serving bowl. Moisten generously with cooking liquid (reserve remaining cooking liquid for another use). Season to taste with salt and generous amount of pepper. Scatter onion over, if desired, and serve.

KITTENCAL'S HOMEMADE PORK STOCK

Steps:

• Set oven to 400 degrees F.
• Grease a large jelly-roll pan.
• Place the ribs on the pan and using a pastry brush, coat the ribs very lightly on both sides with tomato paste (do not use too much tomato paste just use enough to barely coat the ribs).
• Since there is a fair amount of ribs you might need to roast the ribs in 2 batches that is why I would advise you to do this a day or a few days ahead.
• Roast the ribs for about 25-30 minutes, then turn the ribs over and roast for another 25 minutes or until browned (careful not to burn).
• At this point you may refrigerate or freeze the ribs until ready to make the stock.
• Place the ribs in the stockpot along with all remaining ingredients.
• Pour in water to completely cover the ribs and to about three-quarters to the top of the pot; bring to a simmer over medium-high heat.
• As the broth comes to a simmer skim off any foam that has accumulated on top.
• Reduce the heat to low, cover and simmer for about 4 hours, simmering at the barest possible simmer to avoid bruising the bones (you may simmer longer if desired).
• Remove the stockpot from the heat and allow to rest for about 1-1/2 hours.
• Ladle off and discard any fat that has accumulated on the top of the stock.
• Using long tongs remove the ribs from the pot (discard or save).
• Place a fine strainer over a large bowl and strain the stock into the bowl.
• Allow the stock to come to room temperature, then refrigerate for up to 3 days or freeze in 1 or 2-cup plastic containers.

RICH PORK STOCK

Steps:

• Preheat the oven to 450 degrees F.
• Crowd, but without piling them up, the pork and pig's foot in a shallow roasting pan or in a 10- to 12-inch ovenproof skillet.
• (If you briefly preheat the pan over a low flame before you add the pork, it will sear on contact and be less likely to stick later on.) You should barely see the bottom of the pan; otherwise, the drippings will tend to burn in the exposed spots.
• Roast until golden, 30 to 40 minutes.
• Check the progress after about 25 minutes, and rearrange the pork, or turn it over, as needed, to promote even coloring.
• You may need to rotate the pan.
• Transfer the pork and foot, still warm, to a deep 8- to 10-quart stockpot.
• Pour off all of the fat from the pan, then add about 1/4 cup cold water to it, set over low heat, and scrape and stir to melt any gold or chestnut-colored drippings; don't work on any black ones.
• Taste.
• If they are nice and porky, pour these reconstituted drippings into the stockpot; if the liquid tastes all scorched - like over-browned bacon - discard it.
• Add the cold chicken stock, then add water to cover by about an inch.
• (If using unsalted chicken stock, add a few pinches of salt.) Bring to a simmer and skim the foam.
• Poke under any exposed chunks of meat, then skim any new foam that rises to the surface.
• Add the onion, celery, bay leaf, and peppercorns and stir them under.
• Simmer uncovered, without skimming or further stirring but tasting regularly, for 4 to 5 hours, until the stock is richly flavored and the color is of maple syrup, and has some body; check for this last by chilling a few drops of stock on a plate.
• You may need to adjust the heat to control the simmer, and you may need to poke the bones or add a few ounces of water to keep the meat and bones submerged during the long extraction.
• Strain the stock promptly; leave the meat and vegetable chunks in the strainer to continue dripping.
• Immediately pour about 1/4 cup water into the stockpot and swirl it briefly, to liquefy and capture the syrupy stock that is clinging to the pan.
• Pour this over the meat and vegetables, to rinse some of the rich syrup from their surfaces into the strained stock below.
• Leave the stock to cool completely.
• If not using right away, cover and refrigerate with the layer of fat intact - it will help preserve the stock until needed.