Serious Eats - seriouseats.com

we discussed this a few weeks ago- www.seriouseats.com/talk/2008/03/why-isnt-there-pork-stock.html

I use it as the base for tomato soup. I don't know why; it's what my mother always used for her tomato soup.

As mentioned above, sauces, gravies, soups, stew base.

Pork is used frequently in the Czech, Polish, Balkan, Asian and Mexican cuisines.

Cabbage borsht, mushroom & barley, etc. Or how about making a pork based taco soup.

Substitute pork stock for chicken in one of your soup recipes. It would be fantastic in a french onion soup.

Reduce it and use as a glace.

Cook greens in pork stock.

Heat stock, add some bok chop, tofu, green onion, grated ginger, carrot garlic, a dash of soy and semsame oil. Add noodles or pork dumplings. Simmer til done.

Saute onion and add rice, barley, kasha, etc. and make pilaf using pork stock as the liquid.

Cook beans in it.

Make pozole.

I make pork stock more often than chicken or beef. It all starts with my basic preparation for pork ribs. I've always boiled them before roasting or grilling and the water left behind gets some vegetable add-ins and is reduced to a marvelous stock. I freeze it in one cup yogurt containers after cooling and skimming the solidified fat. What I've found is that it can go either direction, substituting for either chicken or beef stock; light and rich. If I could only have one, it would be pork...

My mom almost exclusively makes pork stock. At the chinese supermarket meat counter, she picks up "pork chop ends" Its both bony and meaty, but pretty lean. She cuts off the meaty chunks, which we use for stir-frying, so small pieces are good. The stock gets chilled and the fat skimmed and then if goes into whatever soup she's making. We have soup at nearly every dinner. So its usually a simple, clear soup with whatever useful vegetables, meat, mushrooms, or beans we have around.