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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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closed as not constructive by SAJ14SAJ, Jefromi May 9 '13 at 2:09

As it currently stands, this question is not a good fit for our Q&A format. We expect answers to be supported by facts, references, or expertise, but this question will likely solicit debate, arguments, polling, or extended discussion. If you feel that this question can be improved and possibly reopened, visit the help center for guidance. If this question can be reworded to fit the rules in the help center, please edit the question.

Next time consider braising the ribs in a covered pan or foil pouch. You'll end up with less liquid left over, and there will be more flavor in your ribs. –  Doug Johnson-Cookloose Nov 30 '10 at 2:45
Is the stock left over from the boiling or the roasting? I cant imagine getting a concentrated stock after a short boil. –  Jake Robinson Sep 8 '11 at 23:44
@Jake Robinson Some rib preparation recipes call for an hour braise to break down and tenderize connective tissue in the ribs. You could get a pretty strongly flavored liquid from that. –  Eric Hu Sep 10 '11 at 9:34
This is an older question, and guidelines have changed. As a question that will solicit polling and recipes, this is no longer considered a constructive question. –  SAJ14SAJ May 8 '13 at 22:53
The one thing that gives me pause about closing this is that the OP said it's too strong to use for the normal uses of broth (soup). But given that you could just dilute it with water or milder broth, I think it's essentially equivalent to "what do I do with broth" except with the bonus that you can use it in situations where you want something stronger. –  Jefromi May 9 '13 at 2:09

9 Answers 9

up vote 12 down vote accepted

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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Pork stock makes a delicious base for bean soup- good suggestion! If the stock is too concentrated as-is, just dilute it with water. –  Mrs. Garden Nov 30 '10 at 17:35
+1 for freezing –  nico Sep 8 '11 at 20:18
Freeze it. If you love the television, you might have seen the new commercial advertising concentrated stock. Seems all there is to do is sear your meat, fry up some veggies,add the stock, and simmer for a bit. Yum... –  Jake Robinson Sep 8 '11 at 23:47

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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Or, yaki soba noodles with wakame, egg, etc. –  zanlok Feb 11 '13 at 16:53

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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