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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pork Stock

Ingredients

8                      Ham hocks

1 1 /2 gal         Water

1 /2                  Onion

Instructions

Place hocks, water and onion in a large stockpot and simmer over low heat eight hours. Add more water as needed to yield one gallon of final product. Strain and place stock in refrigerator overnight. Using a large spoon, remove fat layer from top of chilled stock. Stock should be slightly gelatinous. Stock can be frozen in small batches.

Yield: one gallon

Note: Reserve ham hock meat for other recipes

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