Boris Mann’s Personal Blog

Jun 2010

Making pork stock

I followed a combination of #2 and #3 from this site on Chinese soups. Specifically, I used a bunch of pork bones plus a pork hock. The hock had lots of skin and fat as well as bones, so I trimmed the the skin off and then broiled it in a cast iron pan with a couple of cloves of garlic until the skin was crisp and the garlic was nutty brown.