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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 6 cups
1 pound pork neck bones, rinsed
1 pound lean pork
8 cups cold water
1 slice fresh ginger — about 2 inches x 1 inch x ⅛th inch
½ teaspoon monosodium glutamate — MSG
½ teaspoon salt
Bring the cold water, bones, and meat to a slow boil, removing scum as it gathers. Reduce to the lowest heat and simmer, uncovered, for an hour. Add the ginger and msg, partially cover, and cook for 2 to 3 hours. Salt and cook 10 more minutes, then strain through a sieve lined with wet cheesecloth (to get a very clear broth). Let cool uncovered, then cover and refrigerate.