Pork Bone Broth for Soup Dumplings
Directions
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Add 10 cups of water and the bones to a large stock pot. Add onions, celery, garlic, ginger, peppercorns, rice wine vinegar, and salt. Bring to boil over medium heat, then turn heat down to a rolling simmer and cook for 20 minutes uncovered. While the broth cooks, skim off any foam that rises to the top with a fine mesh sieve or slotted spoon.
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After 20 minutes, turn the heat down to low and offset a lid slightly on top of the pot as to release a little steam but not quickly evaporate the liquid. Simmer, stirring from time to time and skimming every hour or so for 6 or more hours, until reduced to 2 cups. Skim off any foam as needed. Taste and adjust the salt toward the end of cook time – there should be just enough to make the flavor pop.
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Strain broth into a separate bowl, first using a colander and then again through a fine mesh sieve. If desired, strain a third time through the fine mesh sieve. Pour broth into a rectangular baker or a baking sheet with a tall rim. Cover with cling wrap and chill in the refrigerator for at least 3-4 hours until jellied. This bone broth can be frozen for up to 6 months.
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Pressure Cooker
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To make broth in an electric pressure cooker or Instapot, combine roasted bones and all remaining ingredients to the pot. Add 6 cups cold water (no more than two-thirds of the way up the pot). Close and seal the lid. Cook at high pressure for 1 hour. Allow pressure cooker to naturally release according to the pressure cooker directions.
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Strain broth into a separate bowl, first using a colander and then again through a fine mesh sieve. If desired, strain a third time through a fine mesh sieve. This yields 3 to 4 cups of broth.
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Combine 1 tablespoon of gelatin with 2 tablespoons of the stock in a bowl and let it sit for 5 minutes until it absorbs and swells. Heat up 1 cup of the stock and slowly pour into to the gelatin, stirring and melting into a liquid. Pour in the remaining stock and stir well.
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Pour broth into a rectangular baker or a baking sheet with a tall rim. Cover with cling wrap and chill in the refrigerator for at least 6 hours until jellied. This bone broth can be frozen for up to 6 months.
From Shawnie's class “Chinese Soup Dumplings”
