Meat Stock

Name: Meat Stock (濃湯)
Cuisine: Chinese
Ingredients: 2 pounds boneless pork, shoulder or butt; 2 pounds boneless pork, shoulder or butt; 2 pounds boneless pork, shoulder or butt; 2 pounds pork bones, neck, ham bone, or ribs (or assorted trimmings); 2 pounds pork bones, neck, ham bone, or ribs (or assorted trimmings); 2 pounds pork bones, neck, ham bone, or ribs (or assorted trimmings); 2 pounds pork bones, neck, ham bone, or ribs (or assorted trimmings); 2 large whole scallions, or 4 small ones; 8 slices ginger, unpeeled, each about ⅛ inch thick; 1 to 2 teaspoons salt, to taste; 3 quarts cold water; 2 tablespoons dry sherry

濃湯

Preparation info

Makes about
2½ quarts
.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This is a thick, delicious, rich stock.

Ingredients

2 pounds boneless pork, shoulder or butt
2 pounds pork bones, neck

Asia
China
Stock
Spicy
Gluten-free

Method

Cut the boneless pork into 1½-inch-wide strips and then cut them into small diagonal pieces. Have your butcher hack or saw the bones into 1-inch pieces. If such service is unavailable, wrap the bones in a towel and crack them with a hammer into pieces. Remove all sharp splinters.

Slice the ging