June 16, 2017 by mummumskitchen
I always like to eat Japanese ramen, especially when it has those thick pork stock. It is full of collagen, which is good for skin! Pork stock is also considered a “warm” food, which is suitable to drink during cooling season. Personally, I feel that it is also a very good food for young kids too as it gives them enough minerals, calcium and collagen. A good pot of pork bone stock requires quite a long time to cook, yielding only small volume of the stock at the end of the day. But I guess is worthwhile, especially when I see my boy enjoying his soup.
- Wash the pork bones under water
- Boil a pot of water and blanch the bones.
- Boil another pot of water (around 3 to 4 litres). Add the blanched pork bones, ginger and Chinese cabbage into the boiling water. Continue to boil for 10 minutes
- Turn to low heat and continue to simmer for at least 4 to 5 hours.
- You may add some water to prevent the stock from drying.
- When it is about time to turn off the heat, add some salt to taste.
Mum mum’s notes:
Adding Chinese cabbage seems to make the stock less greasy. But it is absolutely alright to omit that out too. I have tried different variations too by adding chicken feet.. It will add more collagen to the soup! And also if you want thicker stock, you have to continue to cook it more than 5 hours. I have seen recipes from some mummies, who have cooked the soup up till 12 hours! Maybe by using a pressure cooker, that will help to reduce some of the cooking time.
Remember to filter out all the ingredients (everything!) before freezing.