Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Chinese Pork Stock

Servings: 6 cups

1 pound pork neck bones, rinsed
1 pound lean pork
8 cups cold water
1 slice fresh ginger — about 2 inches x 1 inch x ⅛th inch
½ teaspoon monosodium glutamate — MSG
½ teaspoon salt

Bring the cold water, bones, and meat to a slow boil, removing scum as it gathers. Reduce to the lowest heat and simmer, uncovered, for an hour. Add the ginger and msg, partially cover, and cook for 2 to 3 hours. Salt and cook 10 more minutes, then strain through a sieve lined with wet cheesecloth (to get a very clear broth). Let cool uncovered, then cover and refrigerate.

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