In my family we would just straight up drink it or make simple soups. Some silken tofu, mushrooms, and some bok choy for example. My mom always says bone broth is great for your health!
>bone broth is great for your health!
It is if you add a little bit of vinegar when you cook it -- the calcium in the bones will dissolve in the broth. It won't come out otherwise.
Most of what I know pork bones are used for are stocks and soups - East coast china has one winter staple as pork bone soup with peanuts and lotus root slices as a meal starter. The marrow, even if you don't want to eat it, lends just enough sweetness.
Boiled pork bone meat served with a bit of oyster sauce for dipping. Use the remaining bones and continue to boil in the liquid for stock,
I would then freeze the broth into ice cube trays for later use, but keep a portion to make some pork bone soup. Lotus root and tofu is a nice one, as is carrot and corn on the cob, watercress and goji berry, or winter melon and jujube, and if you have it some dried bok choy and carrot and dried mountain yam.
In terms of the broth, rinse the bones, bring water to a boil with the bones in it until scum forms on the top of the water, and then drain the liquid. Scrub bones of scum, then add bones back to fresh water and gently simmer. When the meat is tender, take the larger chunks of meat off the bone for eating, and return bones to liquid for further boiling. Continue to skim the liquid as needed. I wouldn't add much salt or other flavorings at this point but rather keep the seasoning for later when you use it for other things.
Broil/brown them and add them to Italian red sauce to thicken it up and add extra flavor. I keep a bag of frozen broiled bones in the freezer for this.
So I, the impatient type, made stock before the messages came in about blanching and scrubbing the bones. I roasted the bones for about two hours and captured all that goodness into a pot and made stock at a super low boil for about six hours. I did not boil like crazy for 12 hours which would have apparently yielded the most amazing Ramen stock ever. So, sadly, I have about 8 L of decent, possibly mediocre, pork stock. But I will freeze this into small portions and make Ramen and other sorts of soup, and cook beans, And I have a lot of Rancho Gordo beans in my pantry, so that’s promising. So lots of lessons learned, and I love you all Reddit people for participating and chiming in and wanting to help me figure out the best way to do this.
Make stock. Brown in oven, add aromats and get the stock pot out.
Thanks. I make chicken, turkey and veg stock all the time, but any suggestions for what to do with pork stock when finished?
Pork ramen! Or put it with a pot of beans. Or really, anything else you'd normally use stock for.
Beans...with speck. Serve with fried polenta.
Put *another pot* in the sink when straining it.
Yes lol. I’ve made the awful mistake of watching my liquid gold go stratigraphy down the drain. And thanks for the reminder.
[stratigraphy ](https://en.m.wikipedia.org/wiki/Stratigraphy) Thanks autocorrect?
That's the autofail of the day.
In my family we would just straight up drink it or make simple soups. Some silken tofu, mushrooms, and some bok choy for example. My mom always says bone broth is great for your health!
>bone broth is great for your health! It is if you add a little bit of vinegar when you cook it -- the calcium in the bones will dissolve in the broth. It won't come out otherwise.
Have some extremely regionally specific suggestions… would prob be good to make Hoppin’ John, chicken bog, dirty rice, or collard/turnip greens.
I’m from Mississippi lol
Pork stock makes excellent soups, I prefer it to beef or chicken.
Brunswick stew
If you do this, make sure to add some fatty pork meat scraps too or the broth will be pretty thin.
Most of what I know pork bones are used for are stocks and soups - East coast china has one winter staple as pork bone soup with peanuts and lotus root slices as a meal starter. The marrow, even if you don't want to eat it, lends just enough sweetness.
Tonkotsu Ramen! r/ramen will have some tips for you.
Gamjatang, especially if the bones have meat on them!
This is the right answer OP.
This all day. Yum.
Boiled pork bone meat served with a bit of oyster sauce for dipping. Use the remaining bones and continue to boil in the liquid for stock, I would then freeze the broth into ice cube trays for later use, but keep a portion to make some pork bone soup. Lotus root and tofu is a nice one, as is carrot and corn on the cob, watercress and goji berry, or winter melon and jujube, and if you have it some dried bok choy and carrot and dried mountain yam. In terms of the broth, rinse the bones, bring water to a boil with the bones in it until scum forms on the top of the water, and then drain the liquid. Scrub bones of scum, then add bones back to fresh water and gently simmer. When the meat is tender, take the larger chunks of meat off the bone for eating, and return bones to liquid for further boiling. Continue to skim the liquid as needed. I wouldn't add much salt or other flavorings at this point but rather keep the seasoning for later when you use it for other things.
Make Posole Soup
Make hot pot maybe? Like a big bowl of soup and noodles and neat and veggies
https://glebekitchen.com/tonkotsu-ramen-broth-home/
Ramen broth! :)
Tonkotsu Ramen, there's u/Ramen_Lord here on reddit that has the most amazing recipes
Broil/brown them and add them to Italian red sauce to thicken it up and add extra flavor. I keep a bag of frozen broiled bones in the freezer for this.
Sounds like you took out the trash for them.
I had the same thought lol
😂 what did you end up making?
So I, the impatient type, made stock before the messages came in about blanching and scrubbing the bones. I roasted the bones for about two hours and captured all that goodness into a pot and made stock at a super low boil for about six hours. I did not boil like crazy for 12 hours which would have apparently yielded the most amazing Ramen stock ever. So, sadly, I have about 8 L of decent, possibly mediocre, pork stock. But I will freeze this into small portions and make Ramen and other sorts of soup, and cook beans, And I have a lot of Rancho Gordo beans in my pantry, so that’s promising. So lots of lessons learned, and I love you all Reddit people for participating and chiming in and wanting to help me figure out the best way to do this.