>>7021485Not that poster, but if you're eating it with pork, why not get some hocks and make a broth? Saute some onion, maybe carrots and celery if you have them on hand, reduce a little wine or cider or add a touch of vinegar and sugar or syrup, add hocks and water, bring to a boil, reduce to simmer, skim, add bay leaf, one or two cloves, a sliver of cinnamon, one or two peppercorns, and some sage. Let it simmer for as long as you like, then strain. It'll be flavorful after an hour, but if you let it go over night it'll have wonderful body.
