Pork Stock Concentrate for Freezing
Pork and bones contribute gelatin, protein, and deep savory flavor to this concentrated stock. Slow simmering and deeply browned vegetables create a rich amber color and a set texture when chilled. Portion it into shallow containers, cool it promptly, and freeze; dilute about 1:1 with water for soup.
Rinse the pork (5000 g). Bring the water (5500 g) to a boil, add the meat to the boiling water, and wait for it to return to a boil. Skim off the foam.
Cut the onion (200 g) and carrot (150 g) into large pieces. Keep the garlic cloves (20 g) whole. Brown the vegetables in a dry pan until very dark, nearly black.
Add the vegetables to the broth. Lower the heat and boil gently, uncovered, for 90 minutes; the liquid should barely bubble.
Strain the stock through a sieve and pour it into shallow containers in small portions. Refrigerate promptly; do not leave cooked stock out at room temperature to cool.
Once fully chilled, freeze the portions until solid. For soup, dilute the concentrate with water at about a 1:1 ratio, then season to taste.
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