This Masterstock from the Stock Merchant is a new favourite ingredient of mine. While it’s probably simple enough to make yourself at home, in reality I usually just don’t have the time.
Master Stock is traditionally used in Chinese cuisine to marinate, braise and poach meats including chicken, duck and pork. Well known chefs including Neil Perry and Kylie Kwong use Master Stock extensively in their cooking.
The Stock Merchant version is made by simmering their Free Range Chicken Stock with soy sauce, Shaoxing wine, a touch of sugar and eight different spices including star anise, mandarin peel, ginger, cassia bark and Sichuan pepper.
The result is an authentic and ready to use Master Stock, perfect for poultry, beef, pork or tofu.
SLOW COOKED PORK BELLY IN MASTERSTOCK
Serves 4
1kg pork belly
500ml The Stock Merchant Free Range Masterstock
2 cups jasmine rice
2 bunches bok choy
2 finely chopped spring onions
diced fresh red chilli
handful of coriander leaves