White pork stock

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

This fragrant, Asian-inspired stock is required for Steamed Pork Belly with Star Anise Consommé.

It can also be used as a base for a soup such as Oxtail Consommé — the fresh aromatic ingredients lift the flavour.


  • cold water
  • 2 kg pork bones
  • 1 pig’s trotter
  • 75


Bring a stockpot of water to a boil and blanch pork bones and trotter for 2 minutes, then remove from pot and plunge into cold water and drain.

Return blanched bones to rinsed-out pot with remaining ingredients and pour in 5 litres cold water. Bring to a boil slowly, then reduce heat and simmer gently for 2 hours, skimming frequently to remove scum. Strain stock through a fine-meshed si