Masterstock
Matt SinclairIngredients:
- 2 cup caster sugar
- 2 cups soy sauce
- 1 cup shao-hsing wine
- 3L water
- 2 inch piece ginger
- 8 cloves garlic
- 6 spring onions, 5cm batons
- 8 star anise
- 8 coriander seeds
- 4 cinnamon quills
- 4 cloves
- 2 pork trotters
Method:
- Place an even layer of sugar in a large heavy based saucepan (8L Capacity). Put the stock pot on a medium heat to begin caramelising. Once sugar has reached a dark amber caramel, turn off the heat and very carefully introduce soy, shao-shing and water.
- Return to a high heat and add all other ingredients. Simmer uncovered for 3 hours to cook pork trotters.
- Including the trotters to the first stock will introduce a great gelatinous body to the stock, if looked after and stored correctly the stock can last for years.
- Strain stock into a large sterilized jar for refrigeration or into takeaway containers to freeze.
Our friends at Wine Selectors suggest pairing this dish with a Rose.
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