Notes on pork stock: I wasn't quite happy with the results and may go with a plain broth without fried aromatics next time. One can always add them later. Also, bone stock needs to be boiled with serious vigor, and a decent amount of time, not coddled like a consommé or a delicate broth.

1) Bone Stock

2 pig trotters
1.5 chicken bones - wings with tips, chicken feet, legs
1.5 pork hock, cracked

poach in boiling water
1 head of garlic, trimmed
1 onion
ginger

in the oil:
deep fry garlic cloves
fry ginger
caramelize onion

crack large bones with a hammer
fill the cleaned pot as much as possible with water


strain scum till clear

lower to a rolling boil for 6-12 hours, covered
add water as necessary
boil till the bones are clean


2) Clear Stock:

pork bones - neckbones, hock
chicken bones - wings with tips, chicken carcass, leg

6" kombu square
1 leek, green part
2 slices of ginger

fill the pot to cover ingredients by 1"

heat to low boil and then turn to a bare simmer

continue simmering for 6-12, uncovered