A good stock is a key ingredient in a wide range of dishes - from soups, to sauces, to casseroles. This pork and chicken bone broth delivers an amazing depth of flavor and a silky texture.
600gpork bonespigs trotters and knuckles work well
600gchicken leg bones and wings
3carrotswashed and quartered length-ways)
4stalks celery
1large daikonif available
1onion largehalved. Leave the skin on if it is in good condition. Just wash it
1headgarlicHalved width-wise
1stalk lemongrasssmashed a little
1bay leaf
6litres water
Instructions
Preheat the oven to 200 degC
Put the pork bones in a large saucepan and fill with cold water to 30mm or so above the bones.
Bring to a boil. Boil for 10 minutes, skimming off the scum regularly.
Drain, discarding the water.
Rinse the pork bones under running water, then allow to drain and dry a little.
Roast the pork bones, chicken wings, carrot, and onion until becoming crisp, about 45 minutes.
Put the roasted pork bones, chicken wings, carrot, and onion into a large saucepan. Add in the garlic, lemongrass stalk, celery, and 3 liters of water.
Bring to a boil then reduce to a low simmer.
Simmer for 8 hours. Top up with hot water occasionally to maintain the same water level.
Remove the solids and strain through a fine strainer.
Add some ice cubes to chill the broth quickly.
Store in the refrigerator overnight. Discard any congealed fat.