re: Anyone cooked a Backbone or Neckbone stew before

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Gonna try and make my own. How do you normally make your pork stock?

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Just saw this when I saw this topic again. As for pork stock I use "pork neck bones", season them and put them in my oven to brown pretty hard.

Then put the bones in a pot of water with onions, carrots, celery, garlic and whatever liquid and dry seasonings you like. For me, it's usually Worcestershire and soy sauce, bay leaves and some green onions and parsley. I let this on a low boil for 10-12 hours then strain and set aside to cool to almost room temperature before putting it in my fridge. I'll let it there overnight and the fat will congeal on top and that is removed the next morning. What is left is basically a gel and I'll put that in freezer bags to use as needed. Almost all stocks will gel when cooled if cooked long enough and that to me is when they are at their best flavor. Everything is so much more concentrated and what you have is basically an aspic.