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5.2 hours
4 servings
Adjust servings
Makes about 3 quarts
dairy-free
gluten-free
kid friendly
has meat
(?)
Has meat from:
pork rib
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
pork rib
vegetarian
(?)
Not vegetarian due to:
pork rib
pescetarian
(?)
Not pescetarian due to:
pork rib
paleo
This recipe has no customizations.
 
Nutrition to Note
This recipe has Protein as 64.0% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 28.7% of RDA
• Carbs: 2.7% of RDA
• Fat (total lipid): 31.5% of RDA
• Fiber: 8.6% of RDA
• Fructose: 0.0% of RDA
• Protein: 64.0% of RDA
• Sodium: 18.9% of RDA
• Sugar: 11.0% of RDA
• Vitamin A (IU): 9.5% of RDA
• Vitamin B6: 99.1% of RDA
• Vitamin C: 39.6% of RDA
• Iron: 2.1% of RDA
• Magnesium: 29.9% of RDA
• Manganese: 3.3% of RDA
• Niacin: 61.6% of RDA
• Potassium: 42.7% of RDA
• Zinc: 68.8% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
7.32
g
Calories
574
 
Fiber
2.40
g
Iron
0.400
mg
Protein
72.0
g
Sodium
256
mg
Sugars
3.45
g
Fat (total lipid)
19.3
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
3
lbs
+
-
 
Chicken or beef can be used, depending on the flavor of stock you want.
 
1
lb
+
-
 
Peeled and cut into 2-inch-thick rounds. Can use whole white round turnips as well.
 
4
inches
+
-
 
sliced and lightly crushed.
 
8
whole
+
-
 
trimmed and lightly crushed.
 
1
tsp
+
-
 
Can use white peppercorns.
 
 
 
 
Add for taste.
 
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PREPARATION
1.
Bring a large stockpot of water to a boil and cook the meaty bones for 10 minutes to get rid of bone and blood particles.
2.
Drain, reserve the bones, and rinse the pot.
3.
In the same large stockpot, combine the boiled bones with 5 quarts of water. Bring to a boil over high heat.
4.
Reduce the heat to low and add the daikon, ginger, scallions, and peppercorns. Season lightly with fish sauce or salt.
5.
Simmer partially covered for 4 to 5 hours, or until you have about 3 quarts of liquid left, occasionally skimming off any foam on the surface.
6.
Strain and discard the solids. Then skim off the fat.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
Choose meaty bones such as pork ribs for pork stock, beef short ribs or oxtail for beef stock, chicken carcasses, necks, and wings for chicken stock.
2.
Can use a whole chicken for chicken stock.
3.
Be sure to cut off any fat or skin prior to adding the meat to the stockpot.
4.
Freeze the stock in two sizes: 1-cup or 1-pint containers for use in making sauces and 1-quart containers for use as soup stock.
 
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 574
Protein 72.0 g
Carbohydrates 7.32 g
Iron 0.40 mg
Fiber 2.40 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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