White pork stock

• cold water
• 2 kg pork bones
• 1 pig’s trotter
• 75

Bring a stockpot of water to a boil and blanch pork bones and trotter for 2 minutes, then remove from pot and plunge into cold water and drain.

Return blanched bones to rinsed-out pot with remaining ingredients and pour in 5 litres cold water. Bring to a boil slowly, then reduce heat and simmer gently for 2 hours, skimming frequently to remove scum. Strain stock through a fine-meshed si