My Sticky Pork using my Asian inspired Masterstock

Firstly, I want to explain what a master stock is.  A master stock originates from China so its base ingredients are typically chinese. This stock is a must for any kitchen that loves rich Asian flavours. Basically its a poaching liquid that is kept to repeatedly use over and over again adding flavour as it goes. So the story goes that in china there are master stocks that are hundreds of years old, that have been passed down through generations of cooks.

I hope one day I can pass mine down.  The rules are simple really.  Use it, freeze it, use it again within a month.  If it’s getting near the end of the month and you think you wont be using it again in time, just take it out of the freezer, bring it to the boil cool and refreeze.  How simple is that.  There isn’t too much of a problem in our house using this once a month.


The ingredients I used the first time.

100 g Ketchup manis (Abc Sauce)

150 g Shaox Sheng Wine

50 g Soy (dark)

30 g Fish Sauce

20 g Mirren or you could use extra palm sugar

3 star anise

2 Tsp cumin powder

2 Tsp coriander powder

1 cassia bark or cinnamon stick broken in two.

2 shallots

a knob of ginger

4 cloves of garlic

Best to marinate your meat over night although I hardly ever know what I am having for my dinner a day in advance, but I do try.

Mix all ingredients together in a bowl and pour over your meat.  You can use what you like really but I use pork mainly. chicken, beef spare ribs and duck are also good.   Marinate over night if you have time then add enough water so that the mix sits just below the skin if using pork belly or at least 1/2 up the baking dish.

I cook this meat at 100c for about 4 -5 hours but 150 for a lot less is fine as well.  Just keep an eye on the water level in the pan.  Don’t let it fall too low to burn your stock and turn the meat a couple of times throughout the cooking process.

When finished let it rest for a while (minimum 15 mins) then pour off the stock into a container that can be frozen. Allow this to cool before freezing.

Like I said earlier use this once a month to keep it fresh and top up with any sauce or spices if needed.  this will pick up more and more flavour as its used.  YUMMM. Mine is about 5 years old now and it has a wonderful flavour profile.

If I find that I want to bump up some of the original flavours I just add a new batch to the old one.



13 thoughts on “My Sticky Pork using my Asian inspired Masterstock”

  1. Hi Bec, this recipe sounds great. I just wanted to know is it ok to freeze, re-cook, then refreeze stock? (I guess it’s ok as you’ve done it for 5 years) but just wanted your feedback before trying it out on kids. Thank Anna

    1. Yes its fine Anna. As long as the temperature gets to boiling point it is all good. In the oven it will do that. Great question, others may have wondered the same thing. 😉

    1. You are so right. There is no need to make this in your TM. I just use it to weigh and mix my first batch and any top up batches of master stock that I need over time.

      Thnx for pointing it out, all fixed now.

  2. Hi Bec.
    Have a hankering for pork ribs and was wondering about suggested cooking times for cooking a rack or two.. 1kg+. Will marinate them at least overnight..
    I think the flavours this mix would impart would be amazing. Interested in what you would do to get that yummy glazed effect or will that will just happen? Precooking & reheating .. dry them out too much?
    Ciao for now,

    1. Hi Roma,
      Gosh, your making me have a hankering for them too. hehehee. Here are a couple of methods. 1 you can put them in a baking dish with enough of the master stock to cover them, at least by half. if there isn’t enough master stock you can top it up with water, it’s going to reduce anyway. Set your oven to about 100c nice and slow. I cook them till they are soft and succulent, keep checking the liquid level is high enough so that it doesn’t burn in the pan. Turn them over every so often so that they are getting an even coating of stock, once the meat is soft drain off the liquid and return them to the oven on a higher heat to caramelize. 2 you could pre cook them and when reheating create the beautiful glaze. You can cook them in the master stock, in a pressure cooker or a pot with a lid, once the meat is succulent finished them off in the oven at a high heat. How’s that sound. 😉

      1. Oh yum…
        Going away for a few days and plan on earning lots of brownie points from the sparerib lover in my life… will precook and drain off the liquid and just take the baking pan ready to caramelize them once we reach our destination. I may not last that long.. I’m itching to try that recipe now! Tony will be SO impressed…
        Will let you know how it goes. xx

  3. Hi Bec. This sounds amazing!!! I have all of the ingredients here so it’s on the menu tomorrow night. I will be using a whole pork shoulder. Just wondering if I should put it in the oven after cooking in the master stock to caramelise? Thanks SO much! Cynthia

    1. Hi again Bec. Don’t worry about me (and my silly question). After re-reading, I understand that the port is cooked in the stock. An update …. stock made, pork happily marinading away ready for dinner tomorrow night 🙂

        1. It was a HUGE success Bec. Thank you!!! That one’s definately going on the househould favourites list (and I’ve share it with friends and family). In fact I might have to get my master stock out for another workout this weekend 🙂

          1. Brilliant Cynthia.

            It will be so easy from now on. Just top up every so often but it’s ready in the freezer when ever you want it. 😉

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