Made some pork stock.
Bones.
Also some sliced bone-in pork hocks.
All given a "fei sui" treatment (parboiled, dumped in sink, scrubbed/washed under a running tap) then placed in fresh clean cold water in a clean pot. Sliced ginger & sea salt added.
Brought to a boil.
Charred shallots & cipollini onions & more ginger also went in.
Some skimming done, minimal. Scallions (white parts) & garlic & some ajinomoto also went in. Held at a medium rolling BOIL (covered) for about ~12 hours in all, topping up w/ water as needed but allowing the volume to reduce down somewhat towards the end.
L: Boiling away. R: After decanting through 2 stacked fine-mesh metal sieves.
About 2+ quarts of richly gelatinous stock obtained.
Later on, made a simple bowl of ramen-style noodles, freeform, using part of the stock diluted a bit for the broth.
I used fresh (nama) yakisoba noodles [Maruchan] briefly blanched in hot water then drained. Fresh shiitake mushrooms [Shamrock Farm] & sliced poached (水煮) bamboo shoot (winter-type) simmered in the stock. Bowled w/ flowering broccolini [Full Hand Farm] wilted in the water used to blanch the yakisoba; plus two hard boiled eggs & chopped scallions (green parts). Quick drizzles of Hokkaido Kelp Flavor naturally fermented soy sauce & sesame oil.
