Pork Stock

Add 300 g of chicken feet, 500 g of chopped pork ribs, and 1 Kg of chopped pig trotter to a roasting pan

Roast in a preheated oven at 250 °C until golden brown

Chop 2 celery stalks

Chop the white part of 1 leek

Trim and chop 1 large carrot

Trim, peel, and chop 1 large onion

Transfer the vegetables to a roasting pan

Roast them in the oven at 250 °C until toasted

Tie 1 sprig of thyme, 1 sprig of rosemary, and 2 bay leaves together. You can use a leek leef to create an envelope

Transfer the roasted meats and vegetables to a large stock pot and add the tied herbs

Fill the pot with water and cook over medium heat for 6h to extract the flavors

Strain the stock through a fine mesh sieve. The pork stock is ready

Enjoy this flavorful stock!