Pork Stock

By Maverick19

This stock is perfect as the base for Pork Ramen Soup.

Makes 1 1/4-2 Quarts

Ingredients

• 2 ham hocks
• 1 1/2 lbs. pork bones
• 1 inch piece of fresh ginger, peeled
• 2 whole scallions, trimmed
• 2 1/2 quarts water
• 2 lemon grass stems, halved lengthwise (Use to make Thai or Vietnamese dishes

Preparation

Step 1

Bring a kettle of water, enough to cover the ham hocks, to a boil. Place the hocks in a dish, pour on the water and steep for 5 minutes. Add the pork bones and blanch for a few minutes, then drain. Beat the ginger with a meat mallet or rolling pin to release its juices. Transfer the bones to a stewpot with ginger and remaining ingredients.
Bring the liquid to a boil, skin the surface, then reduce heat to medium-low. Cover the pan, leaving small opening for steam to escape. Cook with the water barely bubbling for 2 1/4-3 hours. Strain into containers, cool quickly over ice, then refrigerate or freeze.