Cut Pork shoulder into large chunks, big enough to stay juicy through a long simmer. Rinse Pork bones and set both aside. Halve White onions and smash Garlic. Put Bay leaves and Cumin seeds in a small bowl so they're ready to drop in.

⚠ Bone-in pork and a couple of bones give the broth its body; boneless alone tastes thin.

• Pork shoulder
• Pork bones
• White onions
• Garlic
• Bay leaves
• Cumin seeds