Ingredients
1 kg pork bones
1 onion
1 carrot
1 ginger
1 tsp SIDS CRAZY SALT
2 stalks spring onion
½ cup cooking wine
5 litres water
Directions
Preheat oven to 250°C. In an oven dish, bake the pork bones, onion and carrot to a dark golden brown until the onion starts to caramelize. Transfer to a stock pot. Pour some water into the oven dish then simmer and scrape the bottom to loosen all the goodies. Pour into the stock pot.
Add the water, spring onion, SIDS CRAZY SALT and wine then bring to a boil. Lower the heat to a slow simmer and cook for 4 hours. Remove the ingredients and strain through a sieve with muslin.
Freezing: Pour the stock into rectangular molds, 200 ml each, for ease of storage. That way, once frozen, you can put them in a clearly marked plastic container with a lid.
