San Francisco chef Melissa King uses this broth for hot pot, a celebratory dish that’s also an event unto itself. Although this is more of a Cantonese-style broth, it works well as a base for Spicy Sichuan Broth. Ask your butcher ahead of time to set bones aside for you. For shopping tips, see our
Asian Market Shopping Guide.
2 pounds pork neck bones or bony spareribs
5 slices (1⁄2 in. thick) unpeeled fresh ginger
1 tablespoon dried goji berries*
5 dried jujubes*
2 large onions, cut into large dice
How to Make It
Put bones in an 8-qt. pot and add just enough cold water to cover. Bring to a boil. Drain bones in a colander, discarding cooking liquid, and rinse well with cold water.
Return bones to pot with 5 qts. fresh, cold water. Add ginger, goji berries, and jujubes. Bring to a boil, partly covered; then reduce heat and simmer, covered, 4 to 6 hours, adding onions for last hour. Strain broth, discarding solids, and chill overnight. Skim off fat before using.