PORK STOCK (Vietnamese)

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.