So, Richard and Carl discussed Richard’s 3-pork soup recipe. I did NOT make it with 3 varieties of pork, though I did make the soup/stock, as I had just bought half a pig where I got two smoked ham hocks, which is what Richard used.
Here’s what I did (with differences from Richard’s indicated):
Added 2 smoked ham hocks AND 2 “trotters”, since I had no idea what else to do with them (Richard just uses 2 smoked ham hocks). I used carrots, celery, and shallots, because we did not have an onion but had shallots. (Richard usually uses whatever vegetable parts he has on hand). The hocks and trotters were partly frozen, as I put them in the fridge only the night before.
I put these in our Instant Pot, filled the water to the maximum. I put the maximum time for high pressure, which is 2 hours.
After 2 hours, I took out the bones and took off the meat. I put the meat into the fridge (after leaving on the deck in near-freezing weather for a while). I put everything else (bones, vegetables) back into the pot. I put on high pressure for 2 hours, then added another 1 hour too. (Note: I did not add more water, although I think one could add a bit more to get to the maximum fill line again.)
I passed this through a colander and into a metal bowl with lid, which I put outside until it was cool, then into the fridge. It had a layer of fat on it, which I gently took off with a butter knife and spoon.
This is incredibly thick, past “jello” stage. You could probably cut it into blocks that would not deform if you wanted to do this.
I scooped into large jars, which I took to work and put in the fridge. I cut up the saved meat/fat (was quite fatty) into chunks using kitchen scissors. I cooked ground pork we got with the 1/2 pig, drained that, put into 4 containers for lunches at work (try to fast one day/week, so no lunch on that day). Only had about 6 ounces per lunch, so I added the cut up chunks of meat/fat.
I took to work, put the meat from one container into a large bowl I keep at work, scooped some thick pork “jelly” on this, put in the microwave 4+ minutes. Added a ton of salt. At home, I added pepper too, but I don’t have pepper at work.
I was concerned about the pork hocks being smoked, but that flavor is mellow. It blends into the background.
If anyone listened to this episode, and wants to add how the 3 varieties of pork are made and added, please do so. (My wife seems to be anti-pork soup, so I’m not going to try this.)
I do think the 5 hours of high pressure in the Instant Pot will be my new go-to for stock. I was using 2 hours, and that does not produce nearly the collagen or whatever it is that causes the result to be so thick as does the 5 hours.