Shanghai-Style Rich Pork Stock

1. Water-Blanch the Pork Feet and Ham

Scrape any impurities off the pork feet with a paring knife, then place both the pork feet and fresh ham into a large stockpot. Cover them with 5 quarts of water and bring it to a boil. Let it boil for 2 minutes; this step helps to remove impurities, ensuring a cleaner stock. Drain and rinse the meats under cold water until they appear cleaner and almost white.

2. Start the Stock

Return the blanched meats to the stockpot. Add the garlic cloves, scallions, and halved onions, then pour in 8 quarts of water. Bring the mixture to a boil and maintain this for 15 minutes, which helps to start drawing out the flavors from the meat and vegetables.

3. Add Seasonings and Cook

After the initial boil, add the white peppercorns, salt, and Mei Kuei Lu Chiew to the pot. Bring everything back to a boil, then reduce the heat to maintain a gentle boil. Let the stock cook for about 4.5 hours. This prolonged cooking time is essential as it allows the flavors to build and the collagen from the pork feet to dissolve into the stock, giving it a rich, velvety texture.

4. Rest and Strain the Stock

When the cooking time is up, turn off the heat and allow the stock to rest for 30 minutes. This rest period helps the flavors to settle. Strain the stock through a fine-mesh strainer into clean containers, discarding the solids.

5. Cool and Store

Let the stock cool to room temperature before covering and refrigerating or freezing. In the refrigerator, it will keep for up to 4 days, and in the freezer, it will last up to 3 months. A thin layer of fat will form on the surface of the refrigerated or frozen stock. Leave this fat in place until you're ready to use the stock, then skim it off with a large spoon.