Pork Stock

• 1 kg (2 lb 4 oz) pork bones
• 1

Wash the bones under cold water, then place them in a large saucepan. Slice the ginger and garlic bulb in half, bash the lemon grass and spring onions with the back of a cleaver or mallet. Put all of the ingredients in the pan and bring to the boil. Skim the impurities from the surface of the stock, reduce the heat to a simmer and continue to cook for 2 hours, skimming constantly. Pour the stoc