Using hocks to make pork broth?

so true regarding pork broth and noodles. i go to a ramen place and it takes them 24 hours to make their pork broth. it is divine. it is also somewhat cloudy from the marrow.

My favorite Chinese noodle shop appears to make their broth with pork ribs and neck/spine (?) bones. They make the most amazing soup broth I've ever tasted. Pork broth is mild and delicately sweet. I don't find it porky or as strong as chicken and beef broth. If you want a stronger flavor, I would add chicken bones since beef can overwhelm a broth.

i have tried all pork stock but after that, i prefer to add chicken or beef. i agree with the pre boil, drain, change water and heat/simmer again. to make a really pleasant asian broth, i usually add slices of ginger, garlic, and chinese 5 spice which i make on my own (start saving your glass jars and plastic lids that bought spices come in and then refill with bulk spices from your health food/organic store if available). i also add soy sauce, a bit of sugar, maybe some sesame oil and sometimes fish sauce (just a dab). you can find the step by steps on youtube. i am not asian but now have the condiments on hand because i really like the clean flavor and the stocks are superb made this way. i don't think it was poor quality pork, just that maybe there is a tastier way to make it that i haven't found so i use other meat bones too.

That being said, I did not boil the bones and then drain and rinse before making the broth as I have seen some people do. Would that have helped? They say that is to remove impurities but I don't think that is the problem.