Pork stock
Pailin's Kitchen · ♥ 5.7K likes · 373.4K views · 14 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb pork bones
- 4–5 cloves garlic
- 1 whole lemongrass
- 2 whole cilantro roots
- white peppercorns
- ½ whole onion
- 3½ l cold water
Rinse the pork bones and add the cold water.
Stock ingredients and choosing bones
Bring to a simmer over high heat without letting it boil vigorously; only lazy bubbles.
Turn the heat to low and simmer the bones alone for about an hour.
Why bones: collagen into gelatin
Cut the dry top off the lemongrass for the stock, saving the lower part for cooking; cut it in two and crush it. Smash the cilantro roots, crush the garlic, crack the white peppercorns with the side of a knife and cut up the onion.
Preparing Asian-style aromatics
Keep the simmer slow and skim off the scum that rises; a vigorous boil stirs it back in and clouds the stock.
After about an hour of simmering, add all the aromatics.
Turn off the heat and remove the bones; pick off any meat left on them for a soup or stir fry.
Removing the bones and storing the stock
Store in small freezer bags kept thin, so a piece can be snapped off; dip the sealed bag in hot water to thaw.