Pork Neck Bones are great to achieve broths that are buttery and full of flavour from its collagen and fat. When cooked correctly, the meat attached to the bone is soft and fatty, and has a similar texture to shank.
At home, we like to make pork-based Chinese soups to accompany our dinner. Aris' wife will often prepare the soup in the morning so that it can sit in the pressure cooker during the day. By dinner, the soup is ready to be served at any time.
We recommend blanching the pork bone before using to clean it from any scum and blood clots. However, don't blanch it for too long, otherwise you'll lose all the nutrients and flavour!