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Home Cooking 3

Pork stock, lots of questions...

Simon Patrice | Jan 20, 201105:15 PM


I just bought a couple of pig's feet and tails at my butcher thinking that would make good pork stock. But now, I'm not too sure about how to do it best. I often make chicken or veal stock but for these I only use bones, no meat. So, here are the questions:

1.Should I but the feet skin on or off?

2. If I let the whole thing simmer for a couple of hours, take the meat off the feet and tails and put back the bones for the rest of the time, is there gonna be enough substance to get a good stock or should I just leave the whole thing in and discard the meat? (Since I usually simmer my stocks for around 12 hours, I'm guessing the meat would have no taste left after that.)

3. Do I use the same kind of water to bone/meat ratio as with other stocks? Same veggies?

I guess that's about it. Thanks for your help!

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