豬骨湯底Pork Bone Stock

Prep 10 min·Cook 2h 40m

1. 1You're here
   Step 1.

   Put the bones in a pot of cold water, bring to the boil and boil hard for 5 minutes until the grey scum rises.

   1.5 kg Pork bones (spine or leg bones), chopped

   5 minBoil / blanch

   Mum's tip媽媽小貼士

   Starting in cold water draws out more blood, which keeps the stock clear.
2. 2
   Step 2.

   Drain and rinse the bones under running water to wash off all the scum. Wash the pot.

   1.5 kg Pork bones (spine or leg bones), chopped

3. 3
   Step 3.

   Return the bones to the pot with the fresh water, ginger and spring onion. Bring to the boil, then turn to the lowest heat so it barely bubbles.

   1.5 kg Pork bones (spine or leg bones), chopped3.5 l Water4 slices Ginger2 stalks Spring onion

   Slow-simmer soup
4. 4
   Step 4.

   Simmer, partly covered, for 2½ hours, skimming off any scum and fat from time to time. About 2 litres will remain.

   1.5 kg Pork bones (spine or leg bones), chopped

   2 h 30 minSlow-simmer soup

   Mum's tip媽媽小貼士

   A rolling boil turns the stock cloudy; keep it to a gentle shiver.
5. 5
   Step 5.

   Strain through a fine sieve. Season lightly with salt only when you use it.

   to taste Salt