I keep quite a few kinds of stock in our pantry. Whenever we go to a store, specialty store, butcher, ethnic grocery market, and even farmers market I look for pork stock. I have found powdered or concentrate but never just plain pork stock. It has become just a fact that I have to make it myself. Believe me, I am not complaining, I would just like to have a container or two, just in case. I posted how I make the broth on Monday.
I have been reading that here in the states people don't really want it. They would prefer to use the others like chicken, veggie, beef or fish. I also read that they feel pork has too much of an assertive flavor. Isn't that what you want, a pronounced flavor, I'm thinking that is what I want. So I guess it will be up to me to always have stock in the freezer, just in case I need it. We all really enjoy pork chops, cutlets, pork roasts and there is nothing that beats gravy. Pork, we love pork. Life is good with pork. I cannot say it enough. I will say they have breed the fat out of the pig. Pork is so very lean, but it is still fab. My favorite meal has always been pork chops. I love bacon. Christmas time has always been pork. Both Christmas Eve and Christmas Day has been full of pork. I love bacon. Everything is better with bacon.
Yesterday, I made pork gravy to go along with the pork cutlets we were going to have for dinner. I also made Mrs. Gallo's Potatoes, I did not eat any on Christmas, and I have been jonesing for them ever since. They are not hard to make, not even time consuming, but the end result is pretty amazing.
I started the gravy using the usual suspects: butter and flour. After the flour cooks for a few minutes, I then start to add the broth. As is cooks, I add more broth. I keep adding the broth, cooking til I know it is ready. It has to have the correct consistency and color. You know when it is ready.
|Staub 12" Sapphire Blue|
I thought I had the bacon in the meat drawer in the fridge, I remembered I put it in the freezer. I need the bacon for the potatoes, so I had to use the "Broad Sword" to chop the frozen bacon into small slices. It is really heavy and so it was breeze. It is just a shame that I did not take any pictures of it. Oh, well next time. The shallots and garlic were diced into small pieces and put into my largest prep bowl. I used three different kinds of potatoes; small baby reds, dutch babies, and small yukons. They were a good mix.
Lucky Andrew and Mike, they got to have a sandwich for lunch, a double decker.