Pork Stock

Admittedly not as useful as veal or chicken stock, pork stock nonetheless makes a good basis for certain soups and for sauces to accompany pork. Use only uncured pork bones to make it. The smoky flavor of ham bones or those from other cured cuts would overpower the stock; they are best added to lentils or beans. As with any bones, they can be saved in the freezer until you have enough, or ask your butcher to set them aside for you. Skin, feet, and ears are good additions to the stock becaus