MASTER STOCK PORK BELLY WITH BABY BOK CHOY

I started this master stock about 12 years ago. I have topped it up quite a few times since then. It just keeps getting better and better. I use it, strain it, refrigerate it, remove any new fat and freeze the stock until I need it again.

This time I used it to braise a piece of Berkshire pork belly from the Byron Bay hinterland about 50 kms from here.

MASTER STOCK PORK BELLY WITH BABY BOK CHOY