Alton Brown once said that pork wasn’t suitable for making broth as it was too “porky”. (Or something like that.)

I say, there ain’t no such thing as “too porky” and a pork-based broth can be heaven. Besides being the perfect starting point for Korean-style soups or ramen, I reckoned pork broth had to be a good addition to pork stew. (It makes sense, right?)

Yesterday I decided to try making a pork stew that did not include chiles, tomatillos, or hominy in the ingredients list. (In case it wasn’t obvious, my normal repertoire of pork stews is made up of: New Mexico-style green chile, chile verde, and posole.)

I wanted a stew that was all about porky goodness and so, with the help of some pork broth and a bunch of onions, I came up with this:

Pork braised in pork broth. Thickened with a roux made of bacon fat and flour. Caramelised yellow onions and sliced green onions for additional flavours. Served atop grits cakes fried in bacon fat.

There’s no such thing as “too porky”.

This entry was posted on Monday, September 14th, 2009 at 3:18 pm and is filed under Food, glorious food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.