Ingredients Jump to Instructions ↓

  1. 2 1/4 pounds pork bones

  2. 1 chicken carcass 2-inch piece of ginger

  3. 1 bulb garlic

  4. 1 lemongrass stem

  5. 4 scallions

  6. 5 quarts water

Instructions Jump to Ingredients ↑

  1. Directions Wash the bones under cold water, then place them in a large saucepan. Slice the ginger and garlic bulb in half; crushed the lemongrass and scallions with the back of a cleaver or mallet. Put all of the ingredients in the pan and bring to a boil. Skim the impurities from the surface of the stock, decrease the heat to a simmer, and continue to cook for 2 hours, skimming constantly. Pour the stock through a fine strainer into another saucepan and allow to cool. Once cooled, portion into smaller amounts and refrigerate or freeze until needed. The stock will last in the refrigerator for 3 days or in the freezer for 3 months.


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