Tuesday, September 13, 2011

My Recipe Box - Pork Stock

There's a fly in my soup. Don't worry the spider on the roll will get him.

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.

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