Project Description

LOVE YOUR GUT! Nourish your body from the inside out with this gelatinous collagen-rich masterstock, building a healed and sealed gut lining and happy gut microbiome which will benefit your overall health & wellbeing! As soon as you have made this bolshie red broth, you can use it over and over again to poach or braise meats and the make unctuous sticky sauces, just delicious!

INGREDIENTS
  • 4 Welfare pork hocks

  • 3 Litres of water or chicken stock

  • 1 cup of tamari (wheat free soy sauce)

  • 1/2 cup coconut vinegar or ACV

  • 2 cinnamon sticks

  • 6 star anise

  • 1 Tbsp. fennel seeds

  • Large knob of ginger, peeled and sliced

  • 1 whole head of garlic, sliced in half

  • 4 pieces of dried mandarin or orange peel

  • 1 Tbsp. Chinese 5 spice powder

  • 1 Tbsp. Toasted sesame oil

  • 6 Spring onions

METHOD
  • Submerge the pork in the liquid stock with all the ingerdients

  • Place pressure cooker on high heat setting for 60 minutes or until pork is tender and almost falling off the bone. Remove hocks from stock (remove bones with ease and cool down to fry crispy or use in another dish of your choice) then cool the stock down. Remove the layer of fat sitting on the top. Reserve the gelatinous stock for sauces and braising. Enjoy