Asian Pork Stock

While this is a simple stock - it adds so much to any of the soupy Thai / Vietnamese dishes it's well worth having some in the freezer.
As I've only got the pork version I've used it in some Chicken dishes with success.  Will do a chicken based version soon

For a chicken version just simmer in the second part for half the time (30 mins).

Adapted from "http://hot-thai-kitchen.com/" search for the "Pork Stock & Gaeng Jeud Woon Sen" episode

1 kg Pork Bones
4 L water (or more) - need to cover the bones by a inch or two
Top half of a lemon grass stalk cut into 5cm pieces - if you use the bottom bit may need to reduce the quantity as the top portion isn't as strong
2 Coriander (cilantro) roots or the stalks - since most Coriander I can find doesn't have the roots - bashed or crushed
4 cloves garlic - crushed
1 small onion roughly diced
1/2 teaspoon white pepper - crushed

Add bones & water to a large pot & bring to a gentle simmer.
Simmer for an hour & then skim off the scum
Add rest & simmer for another hour.

Strain & let cool & skim off the fat.

I put about 2 cups into vacuum bags & freeze lying flat

Cheers