from The Arizona Republic

Pork Bone Broth for a Chinese hot pot

2 tablespoons olive oil
2 onions, peeled and chopped
8 cloves garlic, peeled
Pork bone shoulder, plus 4 or 5 smaller pork bones
Cold water (enough to fill stockpot 3 / 4 full)
1 pinch goji berry
1 pinch dong quai
1 pinch longan berry
2 slices peeled ginger
2 to 3 green onions
Salt, to taste

In a large stockpot, heat olive oil over medium-high heat. When hot, add onions and garlic and saute until softened, about 5 minutes. Add pork bones and fill the pot three-quarters full with cold water. Add goji, dong quai, longan berry, ginger, green onions and salt. Reduce heat and gently simmer broth for 5 hours, stirring occasionally. Carefully strain stock through a mesh strainer. Return to pot and keep hot until ready to serve.

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