Pork bone-flavored soup base

1. Start by preparing the pork bones. Place them in a large bowl and fill it with cold water to cover the bones. Let them soak at room temperature for 30 minutes.

2. Slice the ginger into two pieces and crush them to release the flavors.

3. Drain the soaked bones and place them in a large pot or Dutch oven. Fill the pot with cold water to fully cover the bones. Set the pot on high heat and bring it to a boil.

4. Once boiling, reduce the heat and simmer for 5 minutes. Drain the bones again and rinse them thoroughly under cold running water. Clean the pot before continuing.

5. Heat the vegetable oil in the pot over medium heat. Once the oil starts to shimmer, add the pork bones and sear them for 3-4 minutes, until lightly browned on the bottom.

6. Add the ginger, onion (sliced into half rings), and 3 liters of water. Bring it to a boil again, then reduce the heat and let the broth simmer gently for 1 hour.

7. While the broth is simmering, prepare the daikon radish. Peel the daikon, cut it in half lengthwise, and then slice it into half-moons about 0.5 cm thick.

8. Add the daikon radish to the pot and cover. Let it simmer for another hour, allowing the flavors to infuse the broth.

9. Add the salt, chicken bouillon powder, and a pinch of white pepper to the broth. Stir well and taste to check if the seasoning is balanced.

10. The broth is now ready for your hotpot. You can remove the pork bones if you prefer a smoother broth, or leave them in for extra flavor. Enjoy!