Chinese Pork Stock – 猪肉汤汁 – Sybaritica

Chinese Pork Stock, or 猪肉汤汁,has many uses, especially as a Pork Noodle Broth for Ramen bowls and the like,and for making 小籠包 Soup Dumplings.

• 1 Kg Pork Ribs;
• 1 Kg. Pork Hocks;
• 1 medium Onion;
• 4 – 6 Cloves Garlic;
• 3 -4 thick slices of Ginger;
• 1 tbsp. Sugar;
• 1 tsp. Salt;
• 1 tbsp. White Peppercorns.

• Cut the pork into smallish pieces and blanche, if desired.
• Add all the ingredients to a large pot and pour over 2 to 3 liters of cold water, ensuring that the meat is well covered.
• Bring the water to a boil, skim away any scum from the top, and then reduce the heat so as to keep the pot at a moderately vigorous simmer.
• Continue to cook down the stock until the meat is falling from the bone and the liquid has reduce by one-half to two-thirds its original volume.
• Strain the stock to remove the solids and, if desired, strain a second time through cheesecloth for a finer result.
• Refrigerate, or freeze for later use, when cooled.