I may be a genius of stock. Or broth, perhaps. Whichever.

[desperance]

So last week I bought a giant hunk o' pork and made a vindaloo for my people. I purposely left quite a lot of meat on the bone - there was a lot of meat - and roasted that off separately. Yesterday that went in the slow cooker with a couple of split trotters, standard stock herbs & veggies, a scatter of aromatic spices and half a cup each of port and soy.

Low & slow overnight, and today I have a brothy stock or stocky broth which is deep and dark and rich and clear, and utterly delicious. Tomorrow I suspect there will be soup noodles for lunch, with the meat & skin from the bone & trotters added back because delicious.