Frequently used to stuff soup dumplings, this rich stock is sliceable when cold. As it's heated, the stock will become soupy.
Ingredients
Preparation
Step 1
Place the pig skin and bones in a large pot. Add enough water to cover. Bring to a boil and cook until the skin curls up, about 5 minutes. Strain and reserve the trotters and skin.
Step 2
When cool enough to handle, cut the pig skin into ½-inch (12-mm) dice.
Step 3
In a clean pot, combine the trotters and diced pig skin with the chicken stock, scallions, bay leaves, ginger, star anise, and wine. Bring to a boil over high, then reduce the heat to low, cover, and simmer for 2 hours. Add the white pepper and salt and adjust to taste.
Step 4
Strain the stock into a heat-proof container with a lid. Let cool to room temperature, then refrigerate to chill and set overnight. The stock can be made in advance and will keep in the fridge for a few days.
