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I recently cooked spare ribs by poaching/boiling them first, then roasting them in the oven. As such, I'm left with a couple of liters of very savory pork stock. The stock is good, but also way too savory to use in risotto or soup. Should I simply throw it away or is there some recipe that I could use it in? |
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My first instinct would be to use it next time I made okra or collard greens. I think it would be very interesting to use to cook down beans, similar to pork and beans. Perhaps you could turn it into a savory pasta dish, I'm thinking in an Asian style. You can freeze it in ice cube trays (to portion easier later) until you think of something if you really like the taste and just need time to think. |
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You can have some good yakibuta ramen, mixing it with dashi (you can use fish stock in substitution). I followed this recipe: http://www.youtube.com/watch?v=-wa0umYJVGg |
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If the stock has aromatics it is certainly a great base for pasta water or deglaze in a pork dish, for beans and perhaps in a mash potato water to be finished with bacon, pork belly, and/or horseradish/sour cream. |
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I've used it when I make Tamales. After boiling the Pork Butt Roast, use the stock to add to the Masa along with the lard called for in the recipe. Your Masa will come out moist and delicious. |
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Ramen soup. Pork broth is a common part of the broth in ramen shops. |
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Use it for making baked beans (pork and beans). |
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This may sound odd at first, but you can actually make a really good omelet by using pork broth instead of butter to keep the eggs from sticking. |
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OMG! NEVER throw away homemade stock. If you can't think of anything to do with it right now, freeze it in manageable portions and use for extra flavor for the next stew. In a pinch, I make clear soups with all broths -- a great addition to a winter dinner that literally takes 5 minutes to prepare. Take three cups of pork (or beef) broth, a can of red salmon with all its liquids, one large diced good quality tomato, a sliced thing of garlic and/or some thinly sliced onions. Dump everything into a microwaweable bowl and nuke until hot (about 4 minutes). The combination of meat broth and fish "filling" works surprisingly well. The reverse is also awesome, by the way. Mix a packet of instant miso with some cooked pork or beef, add cut up tomato, garlic and/or onions and microwave until hot. |
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Cook your potatoes in half broth and half water. Then make the best ever mash potatoes!!! |
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