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Put the and in a big pot and cover with cold water. Leave for 30 min, then drain and rinse until the water runs clear. This is what keeps the broth milky rather than grey. Cover the bones with fresh cold water, bring to a hard boil and let it roil for 10 min. Skim off the grey scum and foam, drain the bones and wash them one by one under the tap, scrubbing away every bit of coagulated blood.
If you skip this, the broth tastes of barnyard, not pork.
- Pork bones
- Pork trotters
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