So I've got 5 pounds of pork bones that I'm about to make a basic Asian pork broth with. The broth will be used for a Chinese hot pot dinner. My mom just simmers the bones with the whites of some green onions and some ginger. When I make any other type of stock, I always roast the bones first. Will an Asian broth benefit from roasting, or will that change the flavor profile too much?
Also, if anyone has a favorite recipe for an Asian pork broth, I'd love to hear it! My mom has always kept the broth for hot pot simple, as it ends up taking on all so much flavor from the meats and veggies you cook in it, but I'd love to hear alternative approaches.