Wash the pork bones and cut red onion and carrots into small pieces.
In a large pot, add all the ingredients except whole white peppercorn.
Pour in water, bring to a boil and remove the foam from the surface until the soup becomes clear. Stir the bones and continue removing the foams. This process might take several minutes.
For a clear pork stock:
Add white peppercorns and slow down your fire to the lowest and simmer for at least 5 hours.
For creamy white pork stock:
Add white peppercorns and continue cooking with medium (keep the stock rolling over continuously, use high fire is necessary)fire until the soup becomes white and then to continue simmer for around 3 hours.
How to store: use a filter to remove all the solid substance and get perfect stock. In air tighter container or jar and keep in refrigerator.
For a even better taste, you can add some chicken bones along with the pork bones.