Rich Pork Stock Recipes

Steps:

• Combine 16 cups water and pork in very large deep pot; bring to boil. Reduce heat to medium-low, cover, and simmer 1 1/2 hours. Using sieve or slotted spoon, remove pork pieces from broth and discard. DO AHEAD: Broth can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
• Return broth to boil. Season lightly with salt and pepper. Add greens to broth by large handfuls, allowing greens to wilt slightly before adding more. Cover and boil gently over medium heat just until greens are tender, about 10 minutes for mustard greens and 20 minutes for turnip greens or kale.
• Drain, reserving cooking liquid. Transfer greens to serving bowl. Moisten generously with cooking liquid (reserve remaining cooking liquid for another use). Season to taste with salt and generous amount of pepper. Scatter onion over, if desired, and serve.

Steps:

• Preheat the oven to 450 degrees F.
• Crowd, but without piling them up, the pork and pig's foot in a shallow roasting pan or in a 10- to 12-inch ovenproof skillet.
• (If you briefly preheat the pan over a low flame before you add the pork, it will sear on contact and be less likely to stick later on.) You should barely see the bottom of the pan; otherwise, the drippings will tend to burn in the exposed spots.
• Roast until golden, 30 to 40 minutes.
• Check the progress after about 25 minutes, and rearrange the pork, or turn it over, as needed, to promote even coloring.
• You may need to rotate the pan.
• Transfer the pork and foot, still warm, to a deep 8- to 10-quart stockpot.
• Pour off all of the fat from the pan, then add about 1/4 cup cold water to it, set over low heat, and scrape and stir to melt any gold or chestnut-colored drippings; don't work on any black ones.
• Taste.
• If they are nice and porky, pour these reconstituted drippings into the stockpot; if the liquid tastes all scorched - like over-browned bacon - discard it.
• Add the cold chicken stock, then add water to cover by about an inch.
• (If using unsalted chicken stock, add a few pinches of salt.) Bring to a simmer and skim the foam.
• Poke under any exposed chunks of meat, then skim any new foam that rises to the surface.
• Add the onion, celery, bay leaf, and peppercorns and stir them under.
• Simmer uncovered, without skimming or further stirring but tasting regularly, for 4 to 5 hours, until the stock is richly flavored and the color is of maple syrup, and has some body; check for this last by chilling a few drops of stock on a plate.
• You may need to adjust the heat to control the simmer, and you may need to poke the bones or add a few ounces of water to keep the meat and bones submerged during the long extraction.
• Strain the stock promptly; leave the meat and vegetable chunks in the strainer to continue dripping.
• Immediately pour about 1/4 cup water into the stockpot and swirl it briefly, to liquefy and capture the syrupy stock that is clinging to the pan.
• Pour this over the meat and vegetables, to rinse some of the rich syrup from their surfaces into the strained stock below.
• Leave the stock to cool completely.
• If not using right away, cover and refrigerate with the layer of fat intact - it will help preserve the stock until needed.

Steps:

• FOR THE ROAST:.
• Rinse pork and pat dry. Score skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart.
• In a mortar and pestle crush garlic, salt, seasoning, and pepper into a coarse paste. Rub all over roast, into score marks especially. Set roast, skin side up, on a rack in an oiled 9- by 13-inch roasting pan.
• Roast in a 450° oven until deep golden brown, 40 to 45 minutes.
• Remove pan from oven, scatter onion and carrot slices around pork. Pour 1 cup of the wine and 2 cups of the broth into pan. Baste pork with some of the pan juices. Reduce oven temperature to 225° and bake until a thermometer inserted through the center of thickest part at bone reads 170°, 8 to 9 hours.
• About 30 minutes before serving, transfer pork to a carving board. Cover pork loosely with foil and set in a warm place. Pour the remaining broth and wine into the roasting pan (drippings will be dark) and set on a burner over high heat. Bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until liquid is reduced by about half, 7 to 10 minutes. Pour through a wire strainer set over a bowl, pressing on vegetables (reserve vegetables for the stock making); you should have 1 to 1 1/3 cups drippings. Skim off fat.
• Peel skin off roast and set aside for stock making. Slice meat across the grain and arrange on platter. Drizzle about a fourth of the pan juices over meat; serve remaining to add to taste.
• FOR THE STOCK:.
• Preheat oven to 400°.
• Remove the majority of the meat from the bone (be sure to leave some on, as well as any attached fatty parts you wouldn't eat), add to the roasting pan. Add in the reserved pork skin and cooked vegetables from making the roast along with the fresh onions, carrots.
• Roast in the oven for 20-30 minutes until the it gets a nice golden crisp to it.
• Place the bone, pan drippings and veggies in a stock pot, add in thyme, bay, garlic then cover with water by about an inch. Cover pot, then bring to boil, then reduce to a simmer for 8-9 hours. (yes, that's right).
• Remove from heat allowing to return to room temperature. Refrigerate overnight. Remove from fridge and skim off hardened white fat.
• At this point the stock will be almost gelatinous, so you will have to warm the stock a little before you can strain it. Strain thru mesh strainer, throw out solids. You now have quite possibly the best pork stock you will ever have.

Steps:

• Set oven to 400 degrees F.
• Grease a large jelly-roll pan.
• Place the ribs on the pan and using a pastry brush, coat the ribs very lightly on both sides with tomato paste (do not use too much tomato paste just use enough to barely coat the ribs).
• Since there is a fair amount of ribs you might need to roast the ribs in 2 batches that is why I would advise you to do this a day or a few days ahead.
• Roast the ribs for about 25-30 minutes, then turn the ribs over and roast for another 25 minutes or until browned (careful not to burn).
• At this point you may refrigerate or freeze the ribs until ready to make the stock.
• Place the ribs in the stockpot along with all remaining ingredients.
• Pour in water to completely cover the ribs and to about three-quarters to the top of the pot; bring to a simmer over medium-high heat.
• As the broth comes to a simmer skim off any foam that has accumulated on top.
• Reduce the heat to low, cover and simmer for about 4 hours, simmering at the barest possible simmer to avoid bruising the bones (you may simmer longer if desired).
• Remove the stockpot from the heat and allow to rest for about 1-1/2 hours.
• Ladle off and discard any fat that has accumulated on the top of the stock.
• Using long tongs remove the ribs from the pot (discard or save).
• Place a fine strainer over a large bowl and strain the stock into the bowl.
• Allow the stock to come to room temperature, then refrigerate for up to 3 days or freeze in 1 or 2-cup plastic containers.