As I made minestrone soup last night, from scratch, I used a base of chicken stock. It occurred to me that whether it is broth, bouillon or stock–chicken, beef and vegetable are not hard to find. Pork, however, is. Not impossible, just not common. Seems it is more common in Asian and Latin American cuisines and some Southern recipes for flavoring soups and vegetables. The reason I found for its relative rarity is its strong pork flavor that overpowers other flavors.