Method :
-
Wash clean the pork rind and calf's
feet by boiling together for no more than 5 minutes, draining then rinse
under cold water.
-
Place all the meat on a wire rack in a
large stockpot and cover with water.
-
Slowly bring to the boil, continually
taking off the scum that rises to the surface.
-
Season with salt and add the rest of
the ingredients, sticking the cloves into one of the onions.
-
Cover the pot, adjusting the lid so
that the steam can escape.
-
Reduce the heat to a very low level and
simmer for 5 hours.
-
Dampen a piece of muslin with warm
water and wring it out.
-
Line the colander with muslin and
strain the stock into a large bowl.
-
Cool and refrigerate the stock until it
has set.
-
Skim off the layer of fat which rises
to the top; all of the fat must be removed for a clean jelly stock.
Note :
If you want to keep this stock for some time, store
it in the freezer. If kept in the refrigerator, then boil it up every
few days to prevent spoilage. A tasty jelly stock is essential when
making moulds or mousses.
#Ads - Get the above cooking ingredients here at discounted price
|
