Hello! I’m back from my self-granted maternity leave and I’ve missed you! Hopefully we’ve been keeping in touch on Facebook, Twitter, and Instagram. As I ease my way back into food life again, I thought that this Chinese Pork Bone Stock would be the most suitable post. After all, I have drank a lot of this in the last few months because the Chinese believe that it helps build your breast milk supply.
Chinese Pork Stock is so easy that I debated if it warranted it’s own blog post for a long time. It’s such a no-brainer and the exact measurements are not even that important. I’ve given some here for those that like to measure and feel secure yet you should know that I eyeball this one every time I make it, which is all the time. It’s more of a pantry item that I always need to have around. As easy as it is to forget about this as a “recipe”, it’s a crucial and important one to know because it’s the base to many many other soups and dishes. While this is technically a stock, the Chinese translation is just “bone soup” and it can be drank as is (with a little salt and pepper). I had mugfuls for the first few weeks after Remi was born. And, when you make stock, you get soup bones…I love picking through for bits of meat and dipping it in a mix of soy sauce, vinegar, and sesame oil. Yum!
