Join Date: Sep 2003
Location: N. Ca Sierra Nevada
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Can't hurt to try! I'd go ahead and make the broth, and after it's strained you might add some rosemary, sage, thyme... might have a little more fat than you need but you can always skim some off.
I'd freeze it and use the broth for lots of stuff - any pork dish that needs a gravy or sauce, (chops, chile verde, add some apple cider for roast pork with potatoes & apples roasted alongside, a gravy for pork loin... man I must be hungry, lol) or you could cook your soaked beans in it, or cook some rice or other grains in it to serve alongside a pork dish.
I have a recipe that uses pork, cubed and browned, simmered in a broth with onion and garlic + seasoning, add sliced carrots and mushrooms, then when it's all tender and fragrant, serve over rice or whatever grain you like... yum!