Description
In Thai cuisine, pork stock is the most commonly used stock, and it is key in so many recipes, especially noodle soups. Make in bulk and freeze in zip top bags for ease of use! Also check out my Thai style chicken stock recipe.
Ingredients
- 2 lb (900 g) pork bones, I use neck bones or back bones which are available at Asian butchers
- 3.5 L water
- Top half of one lemongrass, crushed and chopped into 2" pieces
- 4-5 cloves garlic, crushed until broken
- 2 cilantro roots, crushed, or 5 cilantro stems
- 4-inch section of a daikon or half an onion, peeled and large diced
- 1/2 tsp white peppercorns, crushed
Instructions
- Wash the bones in cold water and add to a large stock pot. Cover the bones with the water and bring to a simmer over high heat. Reduce heat to medium or medium low to maintain a gentle simmer, and simmer for 1 hour.
- Skim off all the scum that has floated to the top then add all of the aromatics and simmer for another hour.
- If you want more volume you can top it up with some water, but keep in mind that the more water you add, the more diluted the stock will be.
- Strain the stock, and if you see a lot of meat on the bones, pick it off and throw it into curries, stir fries, or anything else you'd like. Don't waste it!
- The stock will last up to a week in the fridge, but I always freeze my stock in portions for ease of use.
Instant Pot Instruction:
- Reduce the water to 3 L, and place all ingredients into the instant pot. Cook on high pressure for 30 minutes, then you can release the steam right away or let it naturally release.
- Strain the stock, and store in the fridge for up to one week, or freeze in portions for ease of use.