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PORK STOCK (Vietnamese)

Secrets of the Red Lantern (Vietnamese)
by Pauline Nguyen and Luke Nguyen

Makes 4 quarts

Pork Stock

(Nuóc Lèo Heo)

• 2¼ pounds pork bones
• 1 chicken carcass
• 2-inch piece of ginger
• 1 bulb garlic
• 1 lemongrass stem
• 4 scallions
• 5 quarts water

Wash the bones under cold water, then place them in a large saucepan.

Slice the ginger and garlic bulb in half; crushed the lemongrass and scallions with the back of a cleaver or mallet.

Put all of the ingredients in the pan and bring to a boil. Skim the impurities from the surface of the stock, decrease the heat to a simmer, and continue to cook for 2 hours, skimming constantly.

Pour the stock through a fine strainer into another saucepan and allow to cool.

Once cooled, portion into smaller amounts and refrigerate or freeze until needed.

The stock will last in the refrigerator for 3 days or in the freezer for 3 months.


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