Pork Stock

Preheat an oven to 425°F. Line a 1/8 sheet pan with aluminum foil. Toss the onion, and carrots with some neutral oil to lightly coat the vegetables. Roast until the vegetables have some color and are tender, roughly 30 minutes. Meanwhile start the pork. Put the pork hock in a stock pot and cover with water. Bring to a boil and simmer for a couple of minutes. Turn off the heat and discard the water. (This removes any excessive saltiness, and some of the scum that comes to the surface.) Slice into the pork, down to the bone. Rinse with some cold water until it's clear. Put all the ingredients in the stock pot and bring to a boil, then reduce to a simmer. For the first 20 minutes skim off any foam that surfaces, ever so often. Simmer for 6+ hours. Remove the pork and set aside, discard the vegetables. A spider works well for this. Pour the stock through a fine mesh strainer into a storage container. To remove any fat solids on the pork, clean it off the bone, then cut off any fat and cartilage. Throw the pork into a hot pan, that has been wiped down with grease/oil. Cast iron works well. Fry for about 5 mins or til starting to caramelize.