Thursday, February 9, 2012

Pork Stock

Most of the time when I make stock it's turkey or chicken. After making the Andouille Sausage I found myself with a lot of pork bones; so after a quick Internet search I decided to make pork stock. I roasted the bones in a 450-degree oven for 20 minutes on one side and 20 minutes on the other side. The house smelled so wonderful when the bones were cooking.

When the bones were ready I tossed them in a stock pot, covered them in water, added some salt, celery and onion and simmered for a couple of hours.

The pork stock that came from the bones was amazing!

Next I used some of the stock for Carne Guisada; it was the best I ever made!

I am so going to start keeping all my pork bones in the future. Cooking with stock instead of water makes a huge difference in how well a meal turns out.

3 comments:

SchneiderPeeps said...

Patty, that looks so good. We finally set a weekend to make the venison sausage so I'll have lots of bones, I wonder if I can do this with them?

SchneiderPeeps said...

Patty, that looks so good. We finally set a weekend to make the venison sausage so I'll have lots of bones, I wonder if I can do this with them?

Pat aka Posh said...

Your stock looks rich and good.. it's great in potato soup too.. the next time you make the Italian potato soup try the pork stock instead of chicken or try half of each.

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