Add <quantity>300<unit>g</unit></quantity> of chicken feet, <quantity>500<unit>g</unit></quantity> of chopped pork ribs, and <quantity>1<unit>Kg</unit></quantity> of chopped pig trotter to a roasting pan

Roast in a preheated oven at <temperature>250<unit>°C</unit></temperature> until golden brown

Chop <quantity>2</quantity> celery stalks

Chop the white part of <quantity>1</quantity> leek

Trim and chop <quantity>1</quantity> large carrot

Trim, peel, and chop <quantity>1</quantity> large onion

Transfer the vegetables to a roasting pan

Roast them in the oven at <temperature>250<unit>°C</unit></temperature> until toasted

Tie <quantity>1<unit>sprig</unit></quantity> of thyme, <quantity>1<unit>sprig</unit></quantity> of rosemary, and <quantity>2</quantity> bay leaves together. You can use a leek leef to create an envelope

Transfer the roasted meats and vegetables to a large stock pot and add the tied herbs

Fill the pot with water and cook over medium heat for 6h to extract the flavors

Strain the stock through a fine mesh sieve. The pork stock is ready

Enjoy this flavorful stock!