Pork stock

Instructions

1. Wash the pieces of bone. Optionally, roast in an oven at 220 degrees for approx. 30 minutes.
2. Meanwhile, peel and chop the vegetables. The onions can also have (clean) skin for a little more colour.
3. Put everything together in a pan and cover with water.
4. Bring to the boil and simmer for 4-5 hours. Check from time to time and add more water if necessary so that everything is covered.
5. About 1 hour before the end, add the bay leaf and pepper. If these are included from the start, they will be much weaker, so only add them towards the end.
6. Strain the soup to remove the solids.
7. If you want to freeze the bouilon, reduce the beetroot by about half and leave to cool. Leave to set in a Tupperware container in the fridge.
8. Now you can simply scrape the fat off the surface and cut the stock into cubes.
9. Leave to freeze in the freezer for approx. 2 hours and then store frozen in a freezer bag for up to 6 months.