Name: Homemade stock powder – V2
Yield: 500 ml glass jar
Ingredients: - Ingredient A -; 400g pork belly - cut into small pieces; 400g chicken thighs with skin - cut into small pieces; 6 garlic cloves - cut into half; 30g fresh ginger - cut into small pieces; 700g vegetable - your choice - cut into small pieces; For example; 120g brown mushrooms; 1 leek; 1 carrot; 1 onion; 1 green bell pepper; 30g soup pearls / perles de potage (Backerbsen) (optional); - Ingredient B -; 2 tbsp kosher salt; 1 tbsp sugar; 2 tbsp sesame; 1 tbsp ginger powder

Homemade stock powder – V2

Persons

500

Ingredients

- Ingredient A -

400g pork belly - cut into small pieces
400g chicken thighs with skin - cut into small pieces
6 garlic cloves - cut into half
30g fresh ginger - cut into small pieces
700g vegetable - your choice - cut into small pieces

For example

120g brown mushrooms
1 leek
1 carrot
1 onion
1 green bell pepper
30g soup pearls / perles de potage (Backerbsen) (optional)

- Ingredient B -

2 tbsp kosher salt
1 tbsp sugar
2 tbsp sesame
1 tbsp ginger powder

Instructions

1. In a frying-pan, heat 1 tbsp vegetable oil and fry all the ingredient A until wilted.
2. Add the ingredient B to season. Let it cool to room temperature.
3. Transfer the mixture and sesame oil to a food processor and process until smooth. Spread the mixture on a baking tray lined with parchment paper. Bake at 105 to 110 C degrees until it's dry and crispy (about 3 hours). Stir from time to time.
4. Let it cool to room temperature, transfer into a food processor and pulse until it becomes fine crumbs.
Store the stock powder in an airtight glass jar in the fridge.

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