In article >,
"Theron" > wrote:

> I'm going to make a "cassoulet" type of dish with leftover chunks of smoked
> pulled pork. Pork stock would be excellent in a dish like this where you
> move the stock taste from traditional lamb to pork. I make choucroute garni
> occsionally with leftover spare ribs as the stock flavoring ingredient. You
> can buy pork buillion cubes in most large Chinese markets. I didn't have the
> foggiest that there was such a thing. That's a long long way, however, from
> what you're doing.
>
> Ed

Bullion cubes tend to be too salty, but they have their uses. :-) Have
you ever made trotter stock? It's done chilling now and I've defatted
it, and it's solid as rubber right now. <g> I do have some pork meat in
the freezer. Some of that cut into thin slices could go with the
lentils, but I don't usually add meat chunks to that unless I've used a
ham bone and use what I get off of that.

Come to think of it, there is a little Canadian Bacon left out in the
'frige. A little of that cut into small cubes would be complimentary...
So would some bacon bits.
--
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