Nam Cheua Gradook Moo (Thai Pork Stock)

Servings 4

Difficulty Medium

Ingredients

4 1/2 pounds pork backbone , cut into 2-inch pieces (see notes)
1 teaspoon Diamond Crystal kosher salt ; for table salt use half as much by volume
1 small daikon radish , sliced into 1/2-inch rounds
5 medium scallions , white and green parts, cut into thirds
1 head garlic , cloves separated and peeled
One 2-inch piece fresh peeled ginger , sliced into rounds
5 cilantro roots or stems , cleaned and sliced (see note)
1 1/2 teaspoons white peppercorns

Instructions

1

In a large stock pot, combine pork backbone pieces with water to cover and bring to a boil over high heat. Boil for 5 minutes and then drain into a colander set in the sink. Wash the pot and bones of any excess scum.
2

Return the pork to the cleaned stock pot, add 4 quarts water along with the salt, and bring to a simmer. Simmer for 1 hour, skimming any scum that rises to the surface. After 1 hour, add daikon, scallions, garlic, ginger, cilantro roots or stems, and white peppercorns and continue simmering until stock is reduced by half (about 2 quarts (2L)), about 1 hour longer.
3

Strain stock through a fine-mesh strainer set over a large bowl or second pot and let cool. If stock has over-reduced, add water to bring total volume to 2 quarts (2L). Let cool to room temperature then transfer to containers and refrigerate until completely chilled, about 6 hours. Skim off and remove any fat on the surface, if desired (fat can be refrigerated or frozen for another use). Refrigerate stock for up to 5 days or freeze for up to 6 months.
4

Ask your butcher to cut the backbone; they will have a bandsaw that will make quick work of it. If you can&
5

The roots of fresh cilantro (known as coriander outside the U.S.) provide a slight herbal note to dishes but are unfortunately hard to find in the States, as they are often removed from the stems before going to market (though local farmers’ markets in the summer and fall often have cilantro with the roots still attached). Coriander roots can also be found in Southeast Asian markets. If you can&
6

Pork stock can be refrigerated for up to 5 days or frozen for up to 6 months.