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July 14, 2010


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Pigs trotters! Genius. I bet it sets into a nice satisfying jelly too.

I currently have a pot of pork stock sat in the freezer; made from the bones of two suckling pigs from Chinese new year. It's so porky and special I still haven't worked out what to make with it yet.

Joshua Armstrong

The pigs trotter certainly left it setting well. I ate them in a noodle soup with said stock, little gem lettuce and ho fun. Was tasty if not a tad messy and it wasn't much of a looker so didn't make it on to the blog. Not a bad dish for the pigs trotter fan though.

I bet your suckling pig stock is full of flavour, with a different element from the roasting too. I'm intending to put a pork mee recipe on the blog at some point that could be a good match for it.


I agree totally on the stock front. I don't care what anyone says, most people use a powdered stock every now and then. No need to be a stock nazi. Nothing on home made though is it? Will give this a go.

Joshua Armstrong

Helen, anyone that doesn't must have a serious commitment to stock making, or not use much stock. You certainly get a different effect but there's only a finite amount of time in your life and so I turn to the powders.

Good luck with your lunch this weekend.


Gret blog! Nice clean layout and interesting recipes and stories - my stepmother (Japanese) used to marvel at how people in NZ wouldn't pick the bamboo shoots springing up (the waste!) and pick 'em herself, surreptitiously.

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