Wash pork neckbone throughly under running water.

Cover pork neckbone with 8cups of water, 2 tablespoon of cooking wine, dry herbs. Bring the pot to a boil and simmer for 1 and half hours.
Once done, separate storing bones and the stock. Keep the fat in the stock and refrigerate it, will be good for 3 days.

Next morning, rinse and cut up all vegetables. Heating up 2 Tsp of pork fat floating on top of the stock in a cast iron wok, sautee carrot, ginger, garlic and onion until aromatic for about 2minutes.

Add cauliflower, tomatoes chunks and saute until soften for about 2 minute. Add homemade tomatoes sauce, optional.

Add pork neckbone with about 2 cups of the stock. Mix everything well and transfer them to a stonepot or claypot to simmer.

Once the liquid is boiling in the stonepot, turn down the heat to medium or low and simmer for about 5 ~10 minutes or until your desirable tenderness for cauliflower.