Masterstock

Matt Sinclair

Ingredients:

  • 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:

  1. 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.
  2. Return to a high heat and add all other ingredients. Simmer uncovered for 3 hours to cook pork trotters.
  3. 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.
  4. 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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