Why not pork stock/gravy?
Why is it that you make stock (and/or gravy) from a roast chicken or beef or fish, but you don't do the same for pork?
Best Answer
Ham bone soup and red eye gravy are some common preparations (in the southern US, at least) made from pork leftovers. We'll also make sawmill (white) gravy with cooked sausage. It's delicious over biscuits.
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Why is pork broth Not a thing?
Hardly anyone makes pork broth/pork stock anymore! For that reason, pork bones are often considerably cheaper than other types of bones (with the exception of fish bones). In fact, it can be difficult to even find pork bones for sale in supermarkets. They're rarely on display.What can pork stock be used for?
Pork stock can be used anywhere you'd use a pork bone in soup. That's a good place to start, with things like clam chowder or split pea soup. Baked beans are delicious with pork stock, and we make pinto beans for burritos and white beans for soups using pork stock.Do they make pork broth?
Commercially made pork broth is harder to find than beef broth and chicken broth. With the rise in popularity of Paleo and other diets, it's more common, but very expensive. The good news is that it's easy and inexpensive to make broth from scratch at home.Do they sell pork stock?
Pork, lamb, and fish stocks can be found in supermarkets in areas where enough of the customer base will buy it. If you can't find it in your local supermarket then there may be specialty stores (online or bricks and mortar) which you could get it from. Butchers may carry it as well.How to make GRAVY
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Answer 2
If I boil a ham or gammon hock, I'll often use the stock from that to make pea and ham soup. Its a) delicious b) Cheap and really easy, basically involving adding a bag or 2 of frozen peas and some of the meat from the ham.
Answer 3
The flavor I think is why you usually don't see many other stocks.
Beef makes excellent general use stock, but fatty meat such as lamb, pork and oily poultry like duck and goose have too distinctive a flavour.
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I can attest to the lamb stock. I made a sauce from a lamb leg bone and the flavor was dominated by strong lamb taste.
Answer 4
I think it is because it is so greasy. But they do use pork as a base for things like baked beans.
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