quattroworld

I followed a couple write ups on this because I didn't have the patience to track down the proper pork bones.

I mainly followed kenji's from seriouseats and supplemented it with the 101 easy Asian recipe book from lucky peach, mainly because I went with the rotisserie chicken carcass scheme

Said chicken carcass



Charred onion, garlic and ginger



Rest of the flavoring for the broth: leeks, green onion, white mushrooms, shiitake and pork belly



Broth underway, cooked about 12 hours total



I had a pork shoulder leftover from the Costco 2 pack so decided to use that for the finished meat and to add a nice smokey flavor








Final product:



Homemade garlic Thai chili oil to boot too. Was fucking amazing

:D