
Pork Stock
7h 30m
Rich in collagen, very tasty and versatile, this Pork Stock can be used as a base for soups, stews, and roasts.
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!
Yield 3 L
Chicken Feet
300 gChopped Pork Rib
500 gChopped Pig Trotter
1 kgCelery
2 stalksLeek
1Large Carrot
1Large Onion
1Thyme
1 sprigRosemary
1 sprigBay Leaf
2
Equipment
String