To get a stellar all-purpose stock to have on hand, you need to add body and fat. That's why, aside from the bones, you should use pork skin when making your next batch of stock.
A rich pork stock is key to making a fabulous Tonkotsu ramen recipe, and adding skin when making the broth will make it even more flavorful.
Using pork neck bones as well as trotters and hocks is ideal since they are always cheap and have a good amount of thick skin attached. This, alongside bones and cartilage, will yield the collagen-rich stocks and broths with a thick, gelatinous consistency.
It's not only just okay - it's actually a good idea to add a bit of pork skin to all of your stocks, including beef and chicken.
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