Homemade stock powder – v 2.0

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.

https://atelierlalune.com/2018/04/homemade-stock-powder-v2/

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