I use this for beef tendon which I happen to love. Must blanch tendons twice in boiling water for a minute before adding to the stock.
Agree on cutting the fish sauce. I also cut the sugar by a third. The sauce is intense and requires rice.
great base for anything from pulled pork to carnitas.
Yummy. Can be made in 1/2 quantity
substitute 3/4 cup flour with almond flour. no walnuts. can cook in smaller pans. freezes very well.
- CountryUnited States
- Member SinceJanuary 20, 2010