Light Pork Stock

• 1 kg (2 lb 4 oz) free-range pork spareribs (belly with bones)
• 3

Using a sharp knife, cut between the spareribs to separate into individual pieces. Wash the spareribs, place in a medium saucepan and cover with water. Place over high heat and bring to the boil. Once simmering, remove from the heat and strain the bones, discarding the liquid. This method is called cold-water blanching and I use it for many of our stocks. Wash the pan well and rinse and scrub t