Using hocks to make pork broth?
I sought to make pork broth and had 3 hocks I bought at the asian market. I did all the things you're supposed to do with a stock- roasted the hocks, boiled w veg and some vinegar and salt for a long time. It smelled amazing but taste is not good, not very porky or flavorful at all. I dont think it's the quantity of pork because I simmered off so much water.
I figure it's either 1. poor quality of meat (it was frozen and cheap) or 2. not a good cut for broth?
Does anyone have experience with making pork broth? I've made chicken and beef broth with whatever bones I have before and it always works great.