One thing I always have in my house is homemade stock.
I love pork bone stock as I can eat all the meat from the bones aside from getting a flavourful stock. I used the neck and the spine, but feel free to change the bones that you use for the recipe. Pork leg bones have less meat, but also tasty in the broth.
The blanching and washing of the bones is a big part of getting clearer broth and to get rid of the impurities, which is a technique I use for chicken and beef bone broth as well.
3 to 4 pounds of pork bone (neck and spine)
Enough water to cover all the bones
Spice ball: 3 slices of ginger, 1 shallot cut in half with the skin on, 1 teaspoon of whole black peppers, and 2 bay leaves
1. Blanche the pork bones in a pot. Drain the bones in a colander and wash them under cold water. Add all the ingredients into the spice ball.
2. In a separate pot with water, add the blanched bones. Make sure there is enough water to cover the bones. Add the spice ball in the pot.
3. Simmer for 3-5 hours on the stove top.
In my Instant Pot electric Pressure cooker, I would go ahead with step #1 before adding the ingredients into the pressure cooker. Inside the pressure cooker, I would add water up to the 4 quart line. Make sure the knob is on “sealing” and cook the stock for 1 hour at high pressure. When the timer is up, turn off the pressure cooker and let the pressure release naturally for 15 minutes before turning the knob to “vent” and removing the lid.
With this stock, the soup options are endless!
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