Smoked Pork Rib Broth

• 100 g (3½ oz) maple wood chips
• 2.5 kg (5

Set up a cold smoking apparatus with the maple wood chips. Cold smoke the pork ribs and ham hocks for 2 hours.

Melt the butter in a large stockpot and roast the pork ribs, ham hock, chicken marylands, brown onions and carrots until golden brown. Deglaze with the brown rice vinegar and reduce until most of the vinegar has evaporated. Add the water and simmer on low for 5 hours, skimming