# Pork Broth. **URL:** \ **Category:** Factual Questions\ **Created:** [October 28, 2006, 3:25am UTC](https://boards.straightdope.com/t/pork-broth/378206 "2006-10-28T03:25:47Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![4JawChuck](https://avatars.discourse-cdn.com/v4/letter/4/f9ae1b/32.png) [@4JawChuck](https://boards.straightdope.com/u/4JawChuck)\ **Post date:** [October 28, 2006, 3:25am UTC](https://boards.straightdope.com/t/pork-broth/378206/1 "2006-10-28T03:25:47Z")
I want some pork broth. I want pork broth from a chain store. I want a major brand name (like Swanson). Yet, my “pork broth” quest has, so far, been unsuccessful. This slight to “the other white meat” is unacceptable. So, how would YOU explain it to an understandably offended hog? Chickens and cattle are better? The pig might scoff. ---
**Author:** ![susan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/susan/32/17537_2.png) [@susan](https://boards.straightdope.com/u/susan)\ **Post date:** [October 28, 2006, 3:48am UTC](https://boards.straightdope.com/t/pork-broth/378206/2 "2006-10-28T03:48:35Z")
Why do you want this pig soup? For cooking, or for your own twisted political purposes? ---
**Author:** ![Joey\_P](https://avatars.discourse-cdn.com/v4/letter/j/919ad9/32.png) [@Joey\_P](https://boards.straightdope.com/u/Joey_P)\ **Post date:** [October 28, 2006, 3:55am UTC](https://boards.straightdope.com/t/pork-broth/378206/3 "2006-10-28T03:55:36Z")
I’d like to add that I’d like some turkey broth. I’ve seen it once, but it was in a cooler case and I didn’t know when I would be able to use it. I’d even settle for powdered/boullion. ---
**Author:** ![4JawChuck](https://avatars.discourse-cdn.com/v4/letter/4/f9ae1b/32.png) [@4JawChuck](https://boards.straightdope.com/u/4JawChuck)\ **Post date:** [October 28, 2006, 4:11am UTC](https://boards.straightdope.com/t/pork-broth/378206/4 "2006-10-28T04:11:50Z")
Yes, it IS for political purpose. Very perceptive, responder. And, hell yes! There’s room for turkey broth. Look. I don’t want nukes. Just some damn broth. From a major manufacturer. ---
**Author:** ![AHunter3](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ahunter3/32/368_2.png) [@AHunter3](https://boards.straightdope.com/u/AHunter3)\ **Post date:** [October 28, 2006, 4:13am UTC](https://boards.straightdope.com/t/pork-broth/378206/5 "2006-10-28T04:13:34Z")
You can at least get ham bouillon packets. Goya makes it. Jamon. Or you can just save your bacon drippings in a metal can like the rest of us do 🙂 ---
**Author:** ![susan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/susan/32/17537_2.png) [@susan](https://boards.straightdope.com/u/susan)\ **Post date:** [October 28, 2006, 4:25am UTC](https://boards.straightdope.com/t/pork-broth/378206/6 "2006-10-28T04:25:56Z")
[This thread](http://www.netcooks.com/forum/viewtopic.php?t=191&sid=316c7ac64cbc6d4daf67a5ae83cd7341) on another board raises serious questions. You might try a Japanese grocery. > [@](#): > > Sure you can order a pat of melting butter floating on a bowl of fried noodles in oily pork-fat laced broth. But Tetsugakydou is the devil’s broth and its power is not to be disputed. > > It’s a bowl of black magic: thick rich pork broth, topped with a layer of floating fat. Black magic is typically considered evil. And if you approach a bowl of ramen at Tetsugakudou wrong, you will feel ill. But when handled with caution, black magic can teach you about the shadow side of the creative forces behind most of our existence. This ramen will make you face your own mortality… > > The broth has a heft to it, a palpable weight not typical of normal spice and broth. This is nothing if not animal energy transmuted through liquid. > > [Tetsugakudou Ramen: A Bowl of Black Magic](http://www.links.net/vita/trip/japan/tokyo/uguisudani/tetsugakudou.html) Mmm. Tasty. ---
**Author:** ![Diogenes\_the\_Cynic](https://avatars.discourse-cdn.com/v4/letter/d/e99b99/32.png) [@Diogenes\_the\_Cynic](https://boards.straightdope.com/u/Diogenes_the_Cynic)\ **Post date:** [October 28, 2006, 4:49am UTC](https://boards.straightdope.com/t/pork-broth/378206/7 "2006-10-28T04:49:43Z")
I don’t know how to make “Black Magic,” but for a basic pork stock, get some pork bones (ribs would be good). Crack them somehow (or saw them), throw them in the oven and roast them for awhile (450 degrees for about an hour). Then put them in a pot and cover them with water. Add some aromatic vegetables like onions and celery. Stew over a low low heat but DO NOT LET IT COME TO A BOIL. Keep it just short of a boil and let it simmer for 4-6 hours. Skim the fat as you go, and add salt and pepper to taste near the end (I always like to wait until the end to season stocks so I have a better idea of how the other flavors are going to taste). Then strain stock and you’re done. ---
**Author:** ![4JawChuck](https://avatars.discourse-cdn.com/v4/letter/4/f9ae1b/32.png) [@4JawChuck](https://boards.straightdope.com/u/4JawChuck)\ **Post date:** [October 28, 2006, 4:49am UTC](https://boards.straightdope.com/t/pork-broth/378206/8 "2006-10-28T04:49:53Z")
Shoshana, Before posting, I did a search, and did indeed come up with that site. NO ANSWERS! Anyone can make porcine broth. But the Carnagies and Gateses of pork haven’t. Pork is a big product in the U.S. I wonder if the broth would just be too plain… not imparting much flavor. ---
**Author:** ![susan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/susan/32/17537_2.png) [@susan](https://boards.straightdope.com/u/susan)\ **Post date:** [October 28, 2006, 4:53am UTC](https://boards.straightdope.com/t/pork-broth/378206/9 "2006-10-28T04:53:21Z")
Hey, I’m with you. If there were canned pork broth, I’d buy it. I don’t have time for all that sawing and not boiling. ---
**Author:** ![4JawChuck](https://avatars.discourse-cdn.com/v4/letter/4/f9ae1b/32.png) [@4JawChuck](https://boards.straightdope.com/u/4JawChuck)\ **Post date:** [October 28, 2006, 5:03am UTC](https://boards.straightdope.com/t/pork-broth/378206/10 "2006-10-28T05:03:53Z")
I have all the time in the world for sawing. But I will not boil. I will never boil… long story. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [October 28, 2006, 7:47am UTC](https://boards.straightdope.com/t/pork-broth/378206/11 "2006-10-28T07:47:47Z")
[QUOTE=Diogenes the Cynic] I don’t know how to make “Black Magic,” but for a basic pork stock, get some pork bones (ribs would be good). Crack them somehow (or saw them), throw them in the oven and roast them for awhile (450 degrees for about an hour). Then put them in a pot and cover them with water. Add some aromatic vegetables like onions and celery. Stew over a low low heat but DO NOT LET IT COME TO A BOIL. Keep it just short of a boil and let it simmer for 4-6 hours. Skim the fat as you go, and add salt and pepper to taste near the end (I always like to wait until the end to season stocks so I have a better idea of how the other flavors are going to taste). Then strain stock and you’re done. [/QUOTE] Around here (in Fort Worth), at least some of the grocery stores carry sawed up pork neckbones, for making pork stock. Much cheaper than ribs, and ribs have a Higher Purpose anyway, which is to be barbecued and eaten. ---
**Author:** ![Queen\_Bruin](https://avatars.discourse-cdn.com/v4/letter/q/e274bd/32.png) [@Queen\_Bruin](https://boards.straightdope.com/u/Queen_Bruin)\ **Post date:** [October 28, 2006, 8:02am UTC](https://boards.straightdope.com/t/pork-broth/378206/12 "2006-10-28T08:02:31Z")
[Penzey’s](http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssoupbase.html) sells pork soup base. Not \*exactly \*broth, but sort of on the mark. ---
**Author:** ![NinetyWt](https://avatars.discourse-cdn.com/v4/letter/n/cc9497/32.png) [@NinetyWt](https://boards.straightdope.com/u/NinetyWt)\ **Post date:** [October 28, 2006, 8:11am UTC](https://boards.straightdope.com/t/pork-broth/378206/13 "2006-10-28T08:11:29Z")
Then there’s always the thing, of roasting any meat cuts bone-in. After you pick the meat off of the bones, boil it for broth. A good trick is to pour the broth into ice-cube trays and freeze it. Handy for adding to soup, gumbo, etc. ---
**Author:** ![Gala\_Matrix\_Fire](https://avatars.discourse-cdn.com/v4/letter/g/4da419/32.png) [@Gala\_Matrix\_Fire](https://boards.straightdope.com/u/Gala_Matrix_Fire)\ **Post date:** [October 28, 2006, 2:10pm UTC](https://boards.straightdope.com/t/pork-broth/378206/14 "2006-10-28T14:10:20Z")
I have found pork boullion in both cube and powder form. Not every supermarket carries it, though. It also might be labeled as ‘ham’ boullion. Little known fact: when you bake a ham you can make a diabolically delicious gravy from the drippings. It probably takes a year off your life, but hey. ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [October 28, 2006, 2:22pm UTC](https://boards.straightdope.com/t/pork-broth/378206/15 "2006-10-28T14:22:19Z")
You poor folks still buying bouillon seriously need to pick up some [Better Than Bouillon](http://www.superiortouch.com/btb.htm) and give it a try. Yes, it’s more expensive than compressed cubes of salt and food coloring, but it’s much cheaper than canned broth. And it’s _so_ worth it. Much richer than either bouilon or canned broth, with an actual complex flavor like a homemade stock. (OK, it’s not quite as good as homemade, but who has the time or freezer space for all that homemade stock? I make stock once a month or so when my freezer bucket o’ death scraps gets full, but that only makes a few quarts of stock.) And their ham makes a fantastic split pea soup starter. ---
**Author:** ![AskNott](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/asknott/32/5790_2.png) [@AskNott](https://boards.straightdope.com/u/AskNott)\ **Post date:** [October 28, 2006, 5:15pm UTC](https://boards.straightdope.com/t/pork-broth/378206/16 "2006-10-28T17:15:59Z")
If you need to do a lot of below-a-boil cooking, use epoxy to attach a watch to the side of a heavy cook pot. A watch pot never boils. ---
**Author:** ![DesertDog](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/desertdog/32/11503_2.png) [@DesertDog](https://boards.straightdope.com/u/DesertDog)\ **Post date:** [October 28, 2006, 8:35pm UTC](https://boards.straightdope.com/t/pork-broth/378206/17 "2006-10-28T20:35:19Z")
[QUOTE=The Sausage Creature] [Penzey’s](http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssoupbase.html) sells pork soup base. Not \*exactly \*broth, but sort of on the mark. [/QUOTE] It figures that one calling itself **The Sausage Creature** would not only know about Penzey’s but beat me here to tell folks about it. I stumbled across their website a few years ago. Last year just before Christmas they opened a store in the area and all was lost. I gave my sister-in-law (who lurves to cook Indian fare) two whole grams of Kashmir saffron for Christmas. I’m getting it back a few hundred milligrams at a time. Best investment I ever made. ---
**Author:** ![Lazlo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lazlo/32/9678_2.png) [@Lazlo](https://boards.straightdope.com/u/Lazlo)\ **Post date:** [January 4, 2007, 3:24am UTC](https://boards.straightdope.com/t/pork-broth/378206/18 "2007-01-04T03:24:14Z")
[QUOTE=Shoshana] Why do you want this pig soup? For cooking, or for your own twisted political purposes? [/QUOTE] It appears that [someone](http://today.reuters.com/news/articlenews.aspx?type=oddlyEnoughNews&storyid=2007-01-03T222031Z_01_L02264396_RTRUKOC_0_US-FRANCE-SOUP-PORK.xml&src=rss) may have nefarious uses for this food. [sub]Mods, please forgive me for the resurrection. I just had to share this.[/sub] ---
**Author:** ![Sapo](https://avatars.discourse-cdn.com/v4/letter/s/ec9cab/32.png) [@Sapo](https://boards.straightdope.com/u/Sapo)\ **Post date:** [January 4, 2007, 3:40am UTC](https://boards.straightdope.com/t/pork-broth/378206/19 "2007-01-04T03:40:37Z")
[QUOTE=Lazlo] It appears that [someone](http://today.reuters.com/news/articlenews.aspx?type=oddlyEnoughNews&storyid=2007-01-03T222031Z_01_L02264396_RTRUKOC_0_US-FRANCE-SOUP-PORK.xml&src=rss) may have nefarious uses for this food. [sub]Mods, please forgive me for the resurrection. I just had to share this.[/sub] [/QUOTE] Is there anything that can be done without insulting someone? ---
**Author:** ![sturmhauke](https://avatars.discourse-cdn.com/v4/letter/s/e47c2d/32.png) [@sturmhauke](https://boards.straightdope.com/u/sturmhauke)\ **Post date:** [January 4, 2007, 3:53am UTC](https://boards.straightdope.com/t/pork-broth/378206/20 "2007-01-04T03:53:53Z")
I can’t believe you asked that question. You should be banned immediately. 😉 About those pork ribs, could you still use them for stock _after_ they’ve been barbecued and the meat eaten from them? [Next page](https://boards.straightdope.com/t/pork-broth/378206.md?page=2)