7th February 2021

I am in love with my master stock.  I literally love it.  Everything cooked in there is so unbelievably tasty and good.  It is beginning to really develop a great flavour now.  Today we cooked our pork belly in it, long and slow and then we cooled it and finished it off by frying it so the crackle went crispy and served it with a master stock sauce, stir fried greens, rice and chiu chow chilli oil.  It is so FULL of flavour, and so unbelievably delicious.  You must try it, it is really simple to make and even easier to use.