I need it to make tonkotsu soup base. It's extreme form of veloute. Yes it is white in color and not brown like espagnola. I say its extreme because you boil the bones till it literally falls apart. Either in pressure cooker at fairly high pressure for about 2-3 hours or boiled for 13-16 hours. Pick your weapon. It should setup into firm gel if cooled in fridge.
I prefer not to use ham hock as it generally is seasoned (not to my liking). Any idea where I can obtain it? yes try another more self respecting butcher... Aside from that. I wonder if I can special order from where I buy my yak and lamb. Raise and butcher my own pig is out of the question.
I guess I'm asking because I'm just shocked that a local butcher didn't have pork bones available!!! Maybe I'll ask for chicken bones next time I'm there. Should I be shocked? or am I just misguided?? I buy yak bone and bison bone so why not pork??
confused smilingcat