Homemade Asian Stock
- 2kg free-range pork bones, or (about 4) chicken carcasses, or a mixture of both
- 1 bulb of garlic
- a knob of ginger (about 30g)
- a bunch of spring onions
- 1 medium daikon, chopped
- 1 teaspoon white peppercorns
- spices such as star anise
- Have your butcher cut the bones into roughly pot-fitting sizes.
- Put the bones into a large stockpot and pour over enough water to cover. Bring to the boil over a high heat and boil for 3 minutes, or until there is no more blood coming out, then drain and rinse under running water. Blanching the bones will ensure a clearer broth later.
- Meanwhile, wash the garlic, ginger and spring onions. Leave everything whole, but bash the ginger slightly with a pestle or something heavy.
- Clean the pot and return the bones to it, along with the garlic, ginger and spring onions. If you’re using the optional ingredients, this is the time to add them too. Pour in 4 litres of water – enough to cover the bones by about 5cm. Bring to the boil, then cover and turn the heat down to low so that the stock is at a bare simmer. Cook for 3–6 hours, or until all the flavour has been extracted from the bones. Skim off any scum that floats to the surface.
- Strain the stock into a large bowl, discarding all the solids left behind. Let the stock cool before pouring into jars, or freezer bags if you’re planning on freezing it. The stock, when chilled in the fridge, should set slightly due to the natural gelatin extracted from the bones, and the fat will solidify on the surface, making it easy to skim off if you like. (Use this fat for cooking with!) The stock should keep in sealed containers for up to 5 days in the fridge, and in the freezer for months.
