You’re right, there are tons of conventional “western-cuisine” (for want of a better term; I mean the familiar Euro-American dishes that were the staple of 20th-c. American cookbooks) recipes that call for chicken stock or beef stock. (Even clam broth, sometimes.) But I’ve never seen any such recipe that requires prepared pork stock.
Other pork derivatives such as salt pork, bacon, ham, lard, etc., sure. But never pork stock or pork broth.
I’m not surprised if there are Asian-cooking recipes that call for it, though. Now I’m curious as to what those unspecified recipes are that the OP needs pork broth/stock for:
So, El_DeLuxo, what are these recipes that require pork broth? I believe you that they exist, but I’m not sure what dishes they’d be for. Since despite my own several decades of cooking experience, as I say, I’ve never seen a recipe calling for this ingredient as a prepared substance.
Fresh pork and dumplings requires pork broth. Lots of it.
It’s easily had because you boil the pork.
IMO it’s not as good as Chicken and dumplings. But it’s a well loved southern dish.
My wife and I use pork butt (shoulder) broth—where most people would just use water—to make the salsa de chile colorado to use in asado de puerco, red chili pork stew. The stock increases the pork flavor of the stew tremendously.
Well, in my experience at least, the most popular soups by far in the U.S. are vegetable, beef, or chicken based. Since broth is used to make soups, it follows that there would be no demand for pork broth.
Since you need it, however, I am curious now! What are you making?
Yeah, tonkatsu is traditionally pork, but most restaurants these days substitute chicken. I prefer the pork. It stands up better to the tonkatsu sauce. Yum.
Which is, at least, structurally correct, since “katsu” is the correct gairaigo (loanword) of the English word “cutlet”
The actual Japanese name of “chicken katsu” is “chikinkatsu” (チキンカツ). I.e., the transliteration of “chicken” to Japanese syllabics plus the loanword for “cutlet”.
That’s wrong and makes Japanese Baby Jebus cry.
Back to the main feature: tonkotsu ramen broth is literally the only recipe I can think of that calls for a true pork stock.
I’ve said it before (as have many others) - considering the quality of commercial stock of all kinds any dish that needs the enhancement of a specific pork stock is almost certainly better served with a home-made one rather than a faintly flavored, salt and msg laden commercial option.
TBH - since at least COVID and the semi-concurrent Avian Flu epidemics, I find that cheaply raised (and often not-so cheaply raised) pork is -cheaper- than all but the most terrifyingly sodium inflated wooden chicken breasts. So I’ve been using it a lot more. Get a bone in pork shoulder on sale (I’ve seen between .99 and $1.99 US on sale), cut it into chunks, and into your slow cooker or pressure cooker with supplements of your choice. Cook, cool, skim the fat, strain, use what you need, freeze the rest for later.
If you have a small freezer, cook it down to the consistency of a demi-glace or syrup before freezing, and it’ll be a concentrate.
I worked in a cafe. We did a lot of soups. Mostly veg, chicken, or beef based. The only time we had a pork based soup was after we had cooked a pork loin or something. The only commercial bases we used were beef or chicken. Never seemed to be a call for pork bases.
If you have a small freezer, cook it down to the consistency of a demi-glace or syrup before freezing, and it’ll be a concentrate.ParallelLines, this is what I do now whenever I cook a chicken. It makes winter soups so much better.
To those who were interested, I want to make a pork and vegetables stew and the recipe for it says to use chicken broth. I don’t want it tasting like chicken, dammit! Then I got to thinking about other pork dishes that say to use the same thing; I wanted to try them my way instead, with the full goodness of pigmeat throughout.
I will be looking for alternative ingredients people have mentioned, like the ham bullion cubes (haven’t seen, and I live somewhere with a large Mexican-American and Hispanic population). I will also try my hand at making some pork broth of my own with bones and scrap. Thank you all for your input.
While I agree with @pulykamell, @Johnny_Bravo and myself up thread that commercial chicken broth and stock would not add an appreciable chicken flavor (my homemade stock on the other hand ) - almost any commercial stock WOULD contribute to watering down the flavor of any ingredient. It’s mostly water after all.
So, our OP should absolutely go through with making a home-made option, or add whatever flavorful liquid they prefer that will also add flavor. I’d still say that a commercial stock is going to add slightly more flavor than water, but I cook plenty of pork dishes with Corona, Tecate, or other lighter flavored beers. And plenty of heartier dishes with stouts, or even with a soft drink for some sweet dishes. And that leaves out all the dishes that are cooked with wine, juice, or just about anything else that adds to the final flavor!
So @El_DeLuxo figure out what flavorful liquid best accentuates, or at least won’t water down the dish you’re looking for. If you have the time and a sufficient mass of meat and bones to go homemade, I’d bet you’ll never go back. Riiiight up until you realize you’re out and have to grumble and settle for a substitution until you make more. So be open to considering options, because that day will happen much to your embarrassment. Or well, it always happens to me.
I would like to once again recommend the tonkotsu concentrate I linked upthread. One packet mixes with 2 cups of boiling water to make a broth that’s smooth, rich, and definitely porky.
) - almost any commercial stock WOULD contribute to watering down the flavor of any ingredient. It’s mostly water after all.