This is the perfect basic pork stock for all your pork based noodle soup recipes. Not only is this stock delicious, it will be packed with all the goodness of the bones. When the bones are simmered, they extract the collagen from the bones. This collagen causes your stock to congeal when cold, and this is completely normal as it only happens in rich well-made stocks.
After you make this stock base, you can add the flavours and salt to it. This stock can be kept in the refrigerator for a week or frozen for a few months.
KEY FACTORS TO ACHIEVING THIS PERFECT STOCK:
1. Parboil the bones first. Place the bones in a large stockpot with enough water to cover the surface of the bones and a teaspoon of vinegar. Bring to a boil for 10 minutes. Next, rinse the bones of any impurities, and also clean the pot.
2. Char the onions and ginger. This can be done in a few different ways. Overtop direct flame on a gas stove, in a broiler, or in a barbecue.
3. Use a tea filter bag, spice bag, cheese cloth or coffee filter to hold the aromatics. This way the vegetables do not disintegrate into the stock.
4. Bring the stock to a boil in the beginning and then ensure the stock is at a regulated simmer for the duration of the cooking.
5. Keep calm, and keep on skimming. Skimming the stock regularly will help keep a clean and clear stock.
Thank you for reading! Hope you enjoyed this tutorial! I’d like to see how they turned out! “#sweetrehabkitchen“.
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Check out tutorial here.
- 3 lb Pork Knuckle Bones or Pork Neck Bones or Pork Feet
- 1 lb Chicken Bones
- 1 Onion
- 1 x 3” Ginger
- 2 Cloves Garlic
- 5 Litres of Water (20 Cups)
- 1. Place the pork bones in a large pot with enough water to cover the bones. Let it boil for about 10 minutes.
- 2. Meanwhile, char the onion and ginger under the broiler or on top of gas stove or barbecue for 5 minutes. The onion and ginger should be charred 50% black.
- 3. Bruise the ginger with a mallet or pestle.
- 4. Place the onion, ginger, and garlic into a filter bag.
- 5. Next, drain and rinse the bones under cold water to rid of the impurities. Make sure to clean the pot too.
- 6. Add the pork bones back into the large pot, and also add the chicken bones, the water and bag of aromatics.
- 7. Bring to a boil, then lower the heat and cover with the lid to simmer for 3 hours. Make sure to skim occasionally to ensure a clear stock.
- 8. After simmering, remove the aromatics bag and pork bones. The soup is ready for use! Add your flavourings and salt, or store in the fridge or freezer for use later.
- Makes 4.5 Litres
- Don’t got chicken bones?! Take it out and add extra pork bones, but I find the chicken adds a sweetness to the broth. Or you can minus the chicken bones and minus 1 litre of water