Jeju-do Gukbap

Rinse the Pork neck bones thoroughly under cold running water. Place the Pork neck bones in a large pot and cover with fresh water. Bring to a boil and blanch for 10 minutes to remove impurities. Drain the dirty water and rinse the Pork neck bones again.

Return the blanched Pork neck bones to the clean pot. Add 4000g of fresh Water, 100g of Green onion (whole), 50g of Garlic (whole cloves), 30g of Ginger (sliced), and 5g of Whole black peppercorns. Bring to a rolling boil, then reduce heat to low, cover, and simmer for 2 hours, skimming any foam or impurities that rise to the surface.

After 2 hours, add the 500g of Pork shoulder to the simmering broth. Continue to simmer for another 1 hour, or until the Pork shoulder is tender.