{"id":3944,"date":"2013-02-05T15:16:12","date_gmt":"2013-02-05T22:16:12","guid":{"rendered":"http:\/\/www.bigjimindustries.com\/wordpress\/?p=3944"},"modified":"2013-02-08T15:27:06","modified_gmt":"2013-02-08T22:27:06","slug":"3944","status":"publish","type":"post","link":"https:\/\/bigjimindustries.com\/wordpress\/2013\/02\/05\/3944\/","title":{"rendered":"Pork Bone Broth for a Chinese hot pot"},"content":{"rendered":"<p><em><a href=\"http:\/\/www.azcentral.com\/food\/articles\/20130205pork-bone-broth-recipe-chinese-hot-pot.html\" target=\"_blank\">from The Arizona Republic<\/a><\/em><\/p>\n<h1>Pork Bone Broth for a Chinese hot pot<\/h1>\n<div id=\"media-videophoto\"><img decoding=\"async\" alt=\"\" src=\"http:\/\/i.azcentral.com\/i\/3\/c\/e\/L169_CIFR2a5369d6375e5d150f0028e012389ec3.jpg\" width=\"480\" height=\"auto\" \/><\/div>\n<p><strong>2 tablespoons olive oil<\/strong><br \/>\n<strong>2 onions, peeled and chopped<\/strong><br \/>\n<strong>8 cloves garlic, peeled<\/strong><br \/>\n<strong>Pork bone shoulder, plus 4 or 5 smaller pork bones<\/strong><br \/>\n<strong>Cold water (enough to fill stockpot 3 \/ 4 full)<\/strong><br \/>\n<strong>1 pinch goji berry<\/strong><br \/>\n<strong>1 pinch dong quai<\/strong><br \/>\n<strong>1 pinch longan berry<\/strong><br \/>\n<strong>2 slices peeled ginger<\/strong><br \/>\n<strong>2 to 3 green onions<\/strong><br \/>\n<strong>Salt, to taste<\/strong><\/p>\n<p>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.<\/p>\n<p>[ <a href=\"http:\/\/www.azcentral.com\/food\/articles\/20130205pork-bone-broth-recipe-chinese-hot-pot.html\" target=\"_blank\">click to continue recipe at AZCentral.com<\/a> ]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":26,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[3],"tags":[],"class_list":["post-3944","post","type-post","status-publish","format-standard","hentry","category-culture-art"],"_links":{"self":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts\/3944","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/users\/26"}],"replies":[{"embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/comments?post=3944"}],"version-history":[{"count":0,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts\/3944\/revisions"}],"wp:attachment":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/media?parent=3944"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/categories?post=3944"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/tags?post=3944"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}