How To Make Clear Perfect Ratio Pork Stock

Ratio by weight:
100% pork bones, feet, ears, raw
150% water
25% onions, chopped
12% carrots, chopped
12% celery, chopped
.5% black pepper corns
.5% salt
1-2 bay leaves (optional)

Example amounts:
1 Kg bones
1.5L water
250g onions
120g carrots
120g celery
5g pepper corns
5g salt

Method:
Preheat oven to 180ºF - 190ºF
Place the bones in an ovenproof stockpot and cover with water.
Quickly bring the water temp up to 200ºF on the stovetop.
Do not bring to a boil!
Skim off any ‘foam’.
Place pot in oven and leave for 16-24 hours.
Add onions, carrots, celery, salt, and pepper to pot
(plus any other aromatics you might like).
Return to oven for another 1-2 hours.
Strain the stock through fine cheesecloth, cool and store.

Part 1: Initial Breakdown of the hog: https://youtu.be/u1hlaWVzwAo
Part 2: The Head: https://youtu.be/PJqtnfcOBbE
Part 3: The Shoulder: https://youtu.be/dy_6DcmPoUc
Part 4: The Belly: https://youtu.be/agaqhWF7KrY
Part 5: The Loin:
Part 6: The Hind Leg:
We Make Guanciale: https://youtu.be/v4E_WW1EazI
We Render Lard: https://youtu.be/uwjWZa4nAyw
How To Make Dry Cure Bacon: https://youtu.be/LlvCFEgLZGc
How To Make Pork Stock: https://youtu.be/zmCo1TlxVh8

#LeGourmetTV #GlenAndFriendsCooking #WholeHog