Early breakfast today:
Pork meatballs & daikon in peppery pork stock.
The soup started two days before from these:
which were parboiled and washed (but quite a lot of blood/myoglobin-containing residues remained underneath the large lumps and the caps & in the marrow & other tissues) then simmered/boiled w/ a few slices of ginger and some sea salt for a total of maybe about 10 hrs or thereabouts. After scooping off most of the liquid fat (lard) still on top, fishing out the pieces and filtering through cheesecloth the resulting broth looked like this:
(see here for further discussion of clear versus milky [pork] stocks)
The soup was made with sliced peeled daikon; meatballs formed using ground pork, andouille sausage meat, chopped scallions and a good dash of light soy sauce; and loads of freshly ground white (NOT black) pepper, maybe about 2-3 heaped tablespoons worth. Left overnight on the stove to deepen & meld further.
Edited by huiray, 05 February 2014 - 10:53 AM.