Pork Stock
Rich in collagen, very tasty and versatile, this Pork Stock can be used as a base for soups, stews, and roasts.
Add <quantity>300<unit>g</unit></quantity> of chicken feet, <quantity>500<unit>g</unit></quantity> of chopped pork ribs, and <quantity>1<unit>Kg</unit></quantity> of chopped pig trotter to a roasting pan
Roast in a preheated oven at <temperature>250<unit>°C</unit></temperature> until golden brown
Chop <quantity>2</quantity> celery stalks
Chop the white part of <quantity>1</quantity> leek
Trim and chop <quantity>1</quantity> large carrot
Trim, peel, and chop <quantity>1</quantity> large onion
Transfer the vegetables to a roasting pan
Roast them in the oven at <temperature>250<unit>°C</unit></temperature> until toasted
Tie <quantity>1<unit>sprig</unit></quantity> of thyme, <quantity>1<unit>sprig</unit></quantity> of rosemary, and <quantity>2</quantity> 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!
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