Pork sauce

• 5 kg pork bones, cut in chunks
• 500 g beurre noisette
• 2

Caramelise the pork bones in beurre noisette until completely brown and crispy (caramelise in small batches). Caramelise the vegetables seperately in beurre noisette. Fill a large pot with the bones, add the calves feet and cover with white chicken stock. Bring to the boil and then reduce the heat to low and skim froth and fats. Cook on low heat and continue skimming for at least 3 hours. Use a