Prepare the ingredients for the broth and chashu. Use the pork shoulder as a whole block of about 400g, along with the chicken wing tips. Cut the vegetables into large pieces so their aroma doesn't overpower the broth: the green part of the long onion, carrot (skin on), onion, ginger (skin on), garlic (just peeled), and the tough outer leaves of the napa cabbage. Soak the dried shiitake mushrooms in water from the day before (or in lukewarm water for 2 hours if pressed for time).
Pork shoulder (block) 400gChicken wing tips to tasteGreen part of long onion to tasteCarrot to tasteOnion to tasteGinger to tasteGarlic to tasteNapa cabbage (outer leaves) to tasteDried shiitake mushrooms to taste