1 kg chicken wings
500 g bones pork shoulder with skin and fat on
2 medium white potatoes, peeled and cut in half ( 175g). 3 litres water
1/4 tsp cracked black pepper
place all the ingredients into a saucepan and bring to the boil . Simmer gently for at least three hours, and up to 9 hours if you have the time . Check the water level every half our and keep topping it up . Alternatively simmer for between one and three hours in a pressure cooker.
skim off any scum from the surface and lift out the pork shoulder into a separate bowl . Reserve for the fried crispy pork topping, if making .
Gently strain off the remaining bones and potatoes and add the black pepper to the stock.
Wash out the pan you cooked the stock in and strain the liquid stock back into the pan through a very fine sieve, leaving any black or grey particles behind . Bring to a rolling boil and reduce by a third . You should have 1.5 litres of ramen stock .
what can I do with the cooked pork shoulder?
Either make the crispy pork topping recipe. Or alternatively, shred , leave to cool and freeze to use later . You could make carnitas, or just heat and stir through smoked paprika fried onions, peppers and black beans for a quick meal .