Ju yook sheung tong

Ju yook sheung tong

Basic pork stock

By
From
The Complete Asian Cookbook
Makes
1 litre
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g pork bones
3 slices fresh ginger
1/4 teaspoon whole black peppercorns
1 onion
or 2 spring onions
1 stick celery, with leaves
1 carrot
3-4 fresh coriander leaves and stems
light soy sauce and salt, to taste

Method

  1. Put the pork bones and 2–2.5 litres water into a large saucepan and bring to the boil. Reduce the heat to low and simmer, skimming off any scum that rises to the surface. Add the ginger, peppercorns, onion, celery, carrot and coriander, cover, and continue to simmer for 2 hours or longer. Add the soy sauce and salt, to taste, then remove from the heat and allow to cool. Strain, discarding the solids. Refrigerate the stock and when chilled remove the fat that congeals on the surface before using. This stock can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 4 months.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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