5 kg/11 lbs pork bones
2 pig’s trotters, cleaned thoroughly and split in half
50 ml olive oil
2 medium onions, roughly chopped
4 carrots, roughly chopped
1 celery stalk, roughly chopped
1 cup/250 ml white wine
1 garlic bulb, cut in half
a few sprigs of thyme
1 bay leave
Preheat the oven to 200°C/392°F.
Place the pork bones and the trotters on an oven tray and cook in a very hot oven until browned all over. In a large stockpot, heat the oil and lightly fry the onions, carrots and celery then add the pork bones and trotters. Deglaze with the white wine and as soon as all the wine has evaporated, add the water, and bring to the boil. Add the garlic, the thyme and bay leave and turn down the heat. Simmer gently over low-medium heat for 5 hours, regularly skimming the brown foam that forms on the surface. After 5 hours, turn off the heat and cool to room temperature, then strain. Do not press down on the solids as this will cause the stock to become cloudy. Cover and refrigerate until cold, then remove the fat from the surface. Refrigerate for up to 2 days or freeze in smaller containers for up to 3 months. Discard the solids.
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