Pork Stock / Nuoc Leo
Aromatic and flavorful Pork Stock can be made easily at home with this recipe. Having a clear golden liquid and rich full-bodied flavor are crucial success factors when making homemade stock. In addition to using good, fresh ingredients, the keys to a beautiful and tasty Pork Stock are the preparation and cooking methods. In this easy recipe, I share my tried-and-true method for making homemade Pork Stock. This recipe makes amazing stock every single time. Just one taste of this clean and healthy Pork Stock and you'll want to make it from scratch every time!
- Prep time
- 25 min
- Cook time
- 2 hr 45 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 inch knob ginger
- 1 medium sweet onion
- 5 lbs pork bones
- 1/4 cup salt (divided)
- 2 Tbsp white vinegar
- 20 cups water
- 1.5 oz rock sugar
- 20 black peppercorns
- 1/3 dried squid
Instructions
- 1
Remove the skin from the ginger and discard. Using a pestle, smash the ginger slightly.
- 2
Peel the onion skin and discard. Quarter the onion but don't cut it all the way through.
- 3
Transfer half the pork bones into a large colander and then sprinkle with 1 Tbsp salt. Add the remaining bones and sprinkle with another 1 Tbsp salt.
- 4
Gently rub the salt onto the bones. Under cold running water, wash each bone thoroughly. Run your fingers along each piece and wash away any loose bits. Transfer the washed bones into a large bowl. Sprinkle another 1 Tbsp salt and add the vinegar to the bones. Fill the bowl with cold water. Let the bones soak for 10 minutes. Pour out the soaking liquid and transfer the bones into the colander. Quickly rinse the bones with water again.
- 5
Bring a large pot of water to a boil over High heat. Transfer all the bones into the pot. As the water comes to a boil again, skim off the foam and scum and discard. Rotate the bones. (This helps to move the scum to the surface.) Continue skimming away the impurities. Boil for a total of 5 minutes, alternating the stirring with the skimming.
- 6
Pour off as much of the liquid as possible. Transfer the bones into the colander. Under cold running water, wash each bone thoroughly. Scrub with your fingers and remove any bits of marrow.
- 7
In a large pot, add the 20 cups water. Cover with a lid and bring to a boil over High heat. Transfer the cleaned bones into the water. Add the onion, ginger, rock sugar, peppercorns and remaining 1 Tbsp salt. As the liquid comes to a boil, rotate the bones and skim off any scum. Reduce the heat to Low. Partially cover the pot with a lid. Simmer for 30 minutes. Stir the bones and skim the top again. Let simmer for another 30 minutes.
- 8
Cut off a small section of the squid body. Wash with warm water and then shake off the excess water. Place into a small oven and bake at 350 F (177 C) for 8 minutes. Add the squid into the pot. Wedge it under one of the bones to keep it submerged in the stock. Continue cooking on Low heat for another hour.
- 9
Skim the stock one more time. Remove the vegetables, squid and all the bones. Season the stock with more salt if needed.
- 10
Strain the stock using a fine strainer or sieve.
- 11
If not using right away, store in the refrigerator for up to 1 week. Freeze for up to 6 months.
- 12
Enjoy the Pork Stock as a simple soup or as a base for soups, stews and noodle soups.