Start by rinsing the pork bones under cold water.

Place the bones in a large pot and cover with water. Bring to a boil for about 10 minutes, then drain and rinse the bones again.

In your large stockpot, heat a little oil over medium heat. Add the halved onion, garlic, and ginger, cooking until they’re slightly charred.

Once the aromatics are ready, add the cleaned bones to the pot.

Pour enough water into the pot to cover the bones by a few inches.

Bring the pot to a boil, then reduce to a simmer. Cover and let it cook for at least 10-12 hours, adding water as needed.

Once the cooking time is up, carefully strain the broth through a fine-mesh strainer into another pot.

Add soy sauce and mirin to the strained broth. Taste and adjust the seasoning if necessary.