Two meat related leftover food questions.

[randomness]

Question 1:

I have large bones from the leftovers from two restaurant dishes.

One is a lamb shank from a Greek place.

The other is the large bone from a pork butt, made by a Chinese place.

After stalling for a few days and leaving them in the fridge in the styrofoam containers they came home in I've wrapped them up in foil and put them in the freezer.

I am now wondering if they will work in a soup or stew base, together or separately. (Together, it would be some kind of hunter's stew, with a variety of meats and possibly some sausage.) If so, how would it be best to use them?

Question 2:

I have some of the remaining fat and skin stripped from the pork butt that I would like to prepare in some way, mostly as a snack. I suppose I could fry them up and serve them with something else.

How would it be best to use these?

Comments

[koshmom.livejournal.com]

Pork/ham bones are WONDERFUL in a soup, mostly a pea soup or other legume. Just drop it in when you start up the soup along with any extra parts (some fat, skin) from the ex-piggy. Easy pea soup recipe: 1 bag dried split peas, 1 box vegetable broth/stock, the various parts of the ex-piggy, and salt/pepper/cumin to taste (the stock/broth has some spices too). Cook for about 45 mins or until the peas disintegrate. Add water if the end result is a little thick for your taste. Yum!

[r-ness.livejournal.com]

Thanks! bedfull_o_books did suggest the pea soup idea, and I may go with that.