Tuesday, September 13, 2011
My Recipe Box - Pork Stock
I took the remaining meat from Sunday/Monday's roast and sliced it thinly. It will be added to the soup stock when I complete the stock and make it into a meal.
Pork bone with any crackle
Bay leaf (frozen from my plant last winter)
Water to cover
I have some leftover chicken stock that I will add at the end.
Cover, bring to a boil then simmer for a few hours.
Strain and put in fridge until the fat rises to the top and can be discarded.
One recipe I have made with this stock is Asian meatball soup but this time since I have the sliced meat will
likely make this Asian pork and ginger soup.