Nam Cheua Gradook Moo (Thai Pork Stock)
Ingredients
- 4 1/2 pounds (about 2 kg) pork backbone, cut into 2-inch pieces (see notes)
- 1 teaspoon (4 g) Diamond Crystal kosher salt; for table salt use half as much by volume
- 1 small daikon radish (13 ounces; 375 g), sliced into 1/2-inch rounds
- 5 medium scallions (about 50 g total), white and green parts, cut into thirds
- 1 head garlic (45 g), cloves separated and peeled
- One 2-inch piece (30 g) fresh peeled ginger, sliced into rounds
- 5 cilantro roots or stems (20 g), cleaned and sliced (see note)
- 1 1/2 teaspoons (6 g) white peppercorns
Instructions
- 1
In a large stock pot, combine pork backbone pieces with water to cover and bring to a boil over high heat. Boil for 5 minutes and then drain into a colander set in the sink. Wash the pot and bones of any excess scum.
- 2
Return the pork to the cleaned stock pot, add 4 quarts water along with the salt, and bring to a simmer. Simmer for 1 hour, skimming any scum that rises to the surface. After 1 hour, add daikon, scallions, garlic, ginger, cilantro roots or stems, and white peppercorns and continue simmering until stock is reduced by half (about 2 quarts (2L)), about 1 hour longer.
- 3
Strain stock through a fine-mesh strainer set over a large bowl or second pot and let cool. If stock has over-reduced, add water to bring total volume to 2 quarts (2L). Let cool to room temperature then transfer to containers and refrigerate until completely chilled, about 6 hours. Skim off and remove any fat on the surface, if desired (fat can be refrigerated or frozen for another use). Refrigerate stock for up to 5 days or freeze for up to 6 months.
