Easy peasy pork stock2012-06-07
I was on the lookout for pig trotters to make some homemade stock for an upcoming cooking workshop of shrimp wonton soup. Pig trotters are prized in soups and stews because of the gelatin contained in the skin and bone which break down in slow and long cooking. There wasn’t any trotter to be had except for pig tails. What the heck I thought. Same animal same taste! Beggars can’t be choosers, I’d take them.
After surfing the net for the best way to cook these, I decided on the tried-and-true method that I’ve always used. First, roast them in the oven until they brown and then into a stock pot and cook the heck out of them. Worked great! Read on for how to make a great stock out of pig tails.
- 5-6 pig tails
- 2 onions, peeled and halved
- 1 stalk of leek, cleaned thoroughly and cut into 10cm long pieces
- 5 whole white pepper corns
- 1 tsp salt
Preheat the oven to 200 Celsius.
Clean the tails thorough and pat them dry.
Roast in the oven for 25 minutes or until browned
Remove the tails from the oven and place in a stock pot and cover with water.
Add the leek, onions and spices.
Bring to a boil and simmer for 3-4 hours. Add more water if necessary during this period to cover the tails.
Remove the tails and other solids. You can eat the tails dipped in soy sauce or flour and deep fry them. They make a great snack!
Bring the stock to a boil and cook until reduced by half. Allow to cool and then store in the fridge.
When the stock is completely cooled in the fridge, it will congeal into a jelly-like substance which gives the stock its deep flavour. The fat will now have formed a layer at the top. Discard this fat layer.
The stock can be kept in the freezer until needed.