6 pork bones or 4 pork shanks, rind removed

1 piece fresh pork belly, about 1 lb (454 g), rind removed

2 tbsp (30 ml) canola oil

2 tbsp (30 ml) soy sauce

12 cups (3 litres) chicken broth

2 onions, peeled and halved

1 small leek, cut into chunks

1 carrot, peeled and cut into chunks

1 head garlic, halved horizontally

Salt and pepper

In a large pot, brown the pork bones and belly in the oil. Remove from the heat and add the soy sauce. Coat the meat thoroughly. Add the broth and vegetables and bring to a boil. Cover and simmer for about 3 hours.

Set the bones and meat aside on a plate. Let cool. Cover and refrigerate until completely chilled, about 2 hours. (This step makes slicing thinly much easier.)

Strain the broth through a fine sieve. Don’t remove too much fat from the broth. A little fat is needed for taste. Season with salt and pepper. Let the broth cool and refrigerate while the meat chills. If you prefer, you can prepare the broth the day before.If you are using pork shanks, remove meat from the bone and keep the meat for another use (rice, soup, pasta, etc.).

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