20lbs of heritage pork bones from Legend Meats prior to their denouement via an 18 hour session over a good hot flame.

Making pork stock from scratch is in our blood but this is the first time we’d used Legend Meats out of Gorman Texas to source our bones via the good men at Salt and Time Butcher Shop.

Knocked out.

It ain’t tonkotsu but our most popular recipe we ever wrote was a formula for pork stock http://www.scrumptiouschef.com/food/2010/3/4/How-To-Make-Pork-Stock

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>