How to Make Rich and Flavorful Pork Stock (Nuoc Leo)
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- Опубликовано: 23 мар 2017
- Sharing the how-to video for making rich and flavorful Pork Stock. Learn the techniques for making beautifully clear and delicious stock for soups, stews and noodle soups. If you love homemade stock, this is the recipe to try!
Printable written recipe: runawayrice.com/cooking-basics...
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13 qt Stainless Steel Footed Colander amzn.to/2ndKnX0
20 Qt. Stainless Steel Mixing Bowl amzn.to/2ndMBpv
Zwilling J.A. Henckels Thermolon Coated Dutch Oven with Lid, 8 Quart amzn.to/2nj6rBk
Set of 2 Kitchen Tongs with Silicone Tips amzn.to/2nusaXv
Breville BOV845BSS Smart Oven Pro Convection Toaster Oven amzn.to/2nus7eh
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Ingredients:
2 inch knob ginger
1 medium sweet onion
5 lbs pork bones
1/4 cup salt, divided
2 Tbsp white vinegar
20 cups water
1.5 oz rock sugar
20 black peppercorns
1/3 dried squid
Yields: 16 cups
Nguyên liệu:
2 đốt ngón tay gừng đập dập
1 củ hành tây vừa
2.2-2.5 Kg xương heo
70 g muối, chia phần
2 m. canh dấm
5 L nước
50 g đường phèn
20 hột tiêu đen
1/3 con mực khô
Còn 3.5 L sau khi nấu
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Music
Universal Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
creativecommons.org/licenses/b... 
Хобби
I just made this and even though mine didn’t turn out as clear as yours the taste is out of this world. Thank you for sharing ❤️
Gorgeously clear broth - beautiful!
This is such a great video, very clear and easy to follow. That stock looks very good.
Thank you! I hope you'll try the recipe.
Thank you for this recipe 😘
Hi Co Trang! Wow, I hope all the cooks at the restaurants. They did the same way as you did. I've seen your videos and compare to other cooks. You're the best!
Thank you ban, you are very kind! If all restaurants cooked this way, I think no one would cook at home or want to learn to cook :)
Hi Chị Trang. I will make this stock today follow your instruction . I believe it ll come out great. I love your recipe. Thank you for sharing. LOVE YOUR SHOW 😍😍😍
Thank you Rose! I hope you enjoy making this stock and stop back to share your results! :)
Your voice is so soothing. Thanks for this video I learned a lot.
My pleasure. Thank you for watching! :)
Hi Chị Trang. My pork stock comes out wonderful. Thank you for yor sharing. LOVE YOUR SHOW 😍😍
Hi Rose! I was just writing to ask you to share your results and here is your comment :) I am glad you enjoyed the pork stock. What are you making with it?
thank you for sharing your Porc stock. I'll try it next time. Martine from France :-)
Great! Good Luck with the recipe!
Made this tonight and it was super easy. The instructions were easy to follow and I was able to get all the ingredients, even the dried squid. Will use for many different soups this winter. Thanks!!
I am so glad to hear everything turned out well. The dried squid is key and gives the stock that wonderful umami taste. Thanks for taking the time to share your results! :)
Healthy and amazing
Thank you so much for sharing!
My pleasure Sophie!
Thanks 😊
Hello, would i be able to use a instant pot to make the second step of the soup?
Great video, I will be making this soon. Your toaster oven is immaculate, what is your secret? Thank you!
Lol! I clean it...a lot! :)
Why skim during the first boil if the water is to be discarded anyway?
That was totally unnecessary. She was just practicing in case she forgot how to do it.
Makes it easier to wash the bones
whats the dried squid for?
Hello Trang!
I am interested in making this stock to make your Hu Tieu. Just a few quick questions:
1) I have seen that many add daikon when making pork stock, but can I ask why you omit it in your stock?
2) What aisle of the asian grocery market can I find dried squid? How much is it?
Please let me know. Thanks and Happy Holidays.
Hi Emmie! Daikon radish helps to keep the stock clear and imparts mild sweetness. In this recipe, I don't think it needs it with the thorough washing of the bones and skimming and sweet ingredients like rock sugar and sweet onion. It won't hurt if you would like to add it. Dried squid is usually sold in the refrigerated section along with tofu and fresh noodles. Good Luck!
the procedure?
Can you use pressure cooker for this?
Sure, it's a good shortcut. The stock might not be as clear without the skimming but it would reduce the cooking time.
"2 inch KNUB of ginger" LOLLL knub
I've heard that a pho restaurant in my area that I really like uses oxtail in their pork broth. What is that, and do you use it, or think it enhances pork broth? I am not much of a cook and have never even tried pho before, but I do love their pork pho, there is nothing like it.
Would you like to tell me where is the restaurant? I've never heard about pork pho. I really want to try it
@@anphan1591
Doc Ph uc Vietnamese Cuisine
198 W Santa Clara St, San Jose, CA 95113, USA
RUclips I think censored this because of the PH-word sounding like English obscenity?
I am not sure the original restaurant survived the pandemic ... that website doesn't look right. Maybe someone bought it out or it is under new management. It has been going since the early 80's. This is the best Vietnamese place I've eaten at, I love this place. Have not been there in over a year and a half now though.
Just Googled it and it says permanently closed! Sorry. But other sources seem to say it is still open? I don't know, I just know it is the best.
@@justgivemethetruth thank you very much :D
@@anphan1591
I am no expert, except in what I like ... and theirs is the best. I believe it is pork broth, but those slices of meat, shrimp, ... and the thing that tops it off for me is that they have the best most fresh basil I've ever tasted. I wish I could grow basil like this, but I do not think the climate is right in the Bay Area. Also, their Goi Cuons I can dream about ... wonderful.
Hi, what's the reasoning behind removing the impurities in the initial boiling, when you will discard all the broth anyway? Thanks for the video! :-)
Tristan Nguyen I am thinking the same too! :) as I know, my family just cook them in one go without discarding the first boiled water. Waiting for the answer!
Hi Tristan, the initial boil is to remove the impurities so the stock is clear. The parboil also minimizes the skimming you have to do later. The bones are boiled just for a few minutes so there's not much bone essence in the water that's being discarded. Hope that helps.
Yo can I use regular sugar if I can't get rock sugar
Yep, regular sugar is just fine if you can’t get rock sugar.
Can I do this with chicken instead of pork ?
Yes, chicken stock awesome too and I also shared a video ruclips.net/video/7PB569XoD-Y/видео.html
First boil discarc the bones ! Put a new water on the pot add the unions sugar black pepper second boil discard the unions pepper ang rock sugar then put a new water bring it to boil then add the squid
I don't understand why you need to remove the first boiled water. I believe that should contain the rich flavor of the pork.
The first boil, the parboil removes the impurities. The rich flavor hasn't developed yet and is produced only after gently cooking for an extended period.
In Asian countries, their meat is sold in market at warm temperatures and I'm sure they need to do all that stuff to eat it without getting sick. Look at some market videos. Flies buzzing all around. Gross.
Why do you need to add the squid?
It adds the umami flavor.
seems wasteful. why so much water used?
You are throwing away the flavor of pork..