Chinese Pork Stock
This basic, easy Chinese pork stock can be used as a base for many dishes, from wonton and noodle soups to braises and gravies!
Servings: 8
Calories: 47kcal
Ingredients
Instructions
- Cover pork neck bones in cold water. Soak for 1-2 hours.
- Add the bones to a large, thick-bottomed soup pot, cover with fresh water, cover, and bring to a boil. Boil for 1 minute, then drain through a colander. Rinse the pork bones clean, drain, and set aside.
- Wash the pot, and put it back over medium-high heat. Add the oil, scallions, and ginger, and fry for 2 minutes until fragrant. Add the clean pork bones to the pot and cover with 12 cups of water. Bring to a boil. Lower the heat, cover, and simmer for 2-3 hours. Add salt to taste.
Notes
Freezer Instructions:
Strain the stock through a fine mesh strainer (save the bones—they’re good for eating with a bit of light soy sauce), and pour into quart containers, leaving about 1 inch at the top to allow for expansion in the freezer. Cover tightly, label with the date, and freeze for up to 3 months at best quality.
Nutrition
Calories: 47kcal | Carbohydrates: 4g | Protein: 7g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.2g | Sodium: 713mg | Potassium: 666mg | Sugar: 2g | Calcium: 29mg | Iron: 1mg