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I'd go with split pea myself since it's my favorite, but as others said, any sort of legume would work great.
The smoked flavor might not work with Chinese flavors, but it's kind of hard to know for sure until you try. I'd test egg drop soup - one cup of broth and one egg and see how it tastes. If you don't like it, you haven't wasted a lot of time or ingredients to find that out.
I've got some pork broth in my freezer as we speak and have decided to make pork and sauerkraut soup with it. It's a favorite of ours and I serve it with homemade onion bread.
Pork chunks, drained 'kraut, onions, carrots, fresh sliced mushrooms, a little caraway seed and a bit of brown sugar. Season to taste with salt and pepper.
Let it rest for a day to allow the flavors to blend.
Ok, well I guess pork base does exist... I have just never seen pork base, ever. Ham concentrate products, yes but i don't consider that the same.
The last Vietnamese restaurant that I went to in Phoenix served a fantastic pork stock flavored with five spice. The broth was strained and served with a pork rib in the middle. NO vegetables and no noodles in the soup. Unfortunately, the rest of the meal did not match the finesse of the soup.
US Foodservice does carry pork (as well as ham) stocks in their Chef Store in Phoenix. It is one of the first times that I have seen it.
Personally, I have no idea as to why you would buy pork stock as it is so easy to make AND unlike veal and beef bones, pork is so incredibly inexpensive these days. Right now, locally, pork shoulder is selling for $0.77 - $0.99/ lb and bones for less than that.
I would use it to flavour thin noodles or rice and add veggies, especially bean sprouts and mushrooms.
I'd make a faux Chinese stir-fry using it. I bet it would be delicious.
Ummm, it was smoked pork. It isn't going to taste right with any Asian preparation.
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