Flavors of Asia: Pork Bone Stock

This is a pork bone stock I've been making and using in a lot of experimental dishes since college.
It is extremely easy to make and in my opinion, quite versatile.
I don't have an exact recipe - just eyeball everything. It's never gone wrong.

Ingredients:
- A package of pork bones (neck, back, wherever. You can probably use other sources of meat as well)
- Garlic (a ton... how much I add always depends on my mood. Maybe half a bulb on average)
   Smash with knife and and put in whole or slice. 
- Ginger (1-2 square inch chunk), cut into slices
- Water and Sake or rice wine (maybe 1:5 ish ratio)
- 1 onion
- Scallions if you want
- Leeks if you want
- Some salt and white pepper

For a more Japanese twist:
- Use less garlic
- Add a square of Konbu (Japanese stock kelp)
- Dried shiitake mushroom
- optional: Hondashi

Don't add soy sauce or any other sauce at this point.
It could overcook and give a subtle burnt flavor, which is NG


Directions:
- Add everything to a stock pot
- Press on and let cook for 6-8 hours
- Strain stock and store in tupper-ware in the fridge
- The stock should congeal and become gelatinous and delicious smelling.
- The unnecessary fat from the pork should rise and solidify on top
   *I usually remove this fat... but you can use it for some creaminess in dishes or perhaps render it.


(Pictures to come soon... next time I make it)


Successful recipes using this stock to come soon as well

Examples:
- Stir-fried flat noodles with cilantro and whatever-vegetables-in-the-fridge
- Risotto-style porridge with ginger and sesame oil
- Soon dubu-inspired tofu soup
- Vegetable stir-fry with pork belly


Current Culinary Goal:
- Making a delicious Tonkotsu (Ton=Pork, Kotsu=Bone) Ramen (豚骨ラーメン)

The flavors of this stock, especially once you start simmering it, adding various spices/salts/sauces, can become really deep and complex; has a lot of body コクがある (Koku = body).
TIP: Definitely needs some herbs (like cilantro) or even just some, uncooked sliced scallions on top in whatever dish you make in order to cut some of the richness/depth of body

 

Flat noodle flavored with the pork stock. Picture courtesy of bf.