"Hugh" > wrote>>
> Pork stock is great to use for a number of things. Bolognaise sauce made
> with pork or sausage comes to mind. Many Asian dishes are enhanced with
> pork stock[I'm not much of an asian cook]. I make stock with almost all
> leftover meat, including duck, goose, ham, beef, chicken, and fish. It's
> always sitting in the freezer ready to go.

See, this is what I love to do, save it. I was just not sure "for what" in
the case of pork.