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Twice cooked master stock pork belly - Page 2

post #21 of 25
Quote:
Originally Posted by Moikel View Post


Glad you liked it. The master stock bumped with hoi sin is a nice way to dress it. There was a campaign to standardize the names for all those Asian greens here. Bok choy,gia lan,wom bock, & a bunch of others. I plate a lot more than I  eat biggrin.gif

Clarissa had that idea that you could do short ribs this way,she is on the $ as usual. No reason you couldnt smoke them after poaching,no reason you cant mix up your sauce with what ever you want to add to master stock after you defat it.

 

Oh, thank you for the compliment, Mick!  Beef short ribs are pretty much my favorite beef cut, along with tongue and oxtail.  I especially like Korean braised short ribs, and your master stock recipe sounds like it might be even more flavorful than that.  I'm with Foam....I'm getting some parts ready to make your master stock!!

 

Have a great night!
Clarissa 

post #22 of 25

That is one nice looking chunk of meat to start with and you made it look even better.

post #23 of 25
Quote:
Originally Posted by thoseguys26 View Post

That is one nice looking chunk of meat to start with and you made it look even better.

 

Ain't it the truth! I never thought of a chef like that, takes good food and makes it better.

post #24 of 25

Master stock, I'm thinking I have a quart of pork stock in the freezer (yes, I know I am strange), maybe either a prune or an apricot, green onion and red vein garlic, spices salt and cayenne pepper, pinch of thyme? Start it as a cajun mystery master stock. I know I will never find that stuff that Moikel mentioned.

 

I just can't imagine though any wine going with that.

 

Whatcha think Moikel?

post #25 of 25
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

Master stock, I'm thinking I have a quart of pork stock in the freezer (yes, I know I am strange), maybe either a prune or an apricot, green onion and red vein garlic, spices salt and cayenne pepper, pinch of thyme? Start it as a cajun mystery master stock. I know I will never find that stuff that Moikel mentioned.

 

I just can't imagine though any wine going with that.

 

Whatcha think Moikel?

I have 3 litres veal,3 litres pork,2 chicken 1 fish + 5 masterstock im my freezer so I  think you are quite normalbiggrin.gif

Not sure about the fruit unless it was orange peel &/or orange, I would be looking for aromatics ,ginger? Cilantro stalks & roots, I like the thyme idea ,little sugar,splash of vinegar I dont think wine will add anything. Green onion tops sure.

I love all this cajun food & culture so I figure its pretty safe bet you will nail it.

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