Salted Pork and Mushroom Broth with Ginger and Buckwheat

Ingredients

• 500 gm pork rib bones
• 25 gm sea salt
• 1 head garlic, halved crossways
• 750 gm chicken bones
• 50 gm dried mushrooms, such as porcini (David Moyle uses slippery jacks)
• 2 tbsp soy sauce
• ½ cinnamon quill
• Small pinch of ground ginger
• 200 gm (1 cup) buckwheat
• 2 tbsp very finely shredded young ginger (must be very tender)
• To serve: garlic chive flowers
• Garlic oil
• 1 head garlic, cloves crushed with a mortar and pestle
• 200 ml grapeseed oil