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1
Blanch the bones: To ensure the pot is large enough to blanch the bones without boiling over, put the bones in the pot and add water to cover by 1 inch. Then remove the bones and bring the water to a boil. When it is at a rolling boil, add half of the pork bones, return the water to a boil, and boil for 5 minutes.
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2
With a spider or tongs, remove the first batch of bones from the water and place in a colander. Return the water to a boil and repeat with remaining pork bones. When all the bones have been blanched, rinse under cold running water. Rinse the pot and return the bones to the pot.
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3
Add the trotter, onion, white peppercorns, salt, and 6 quarts of cold water to the pot and bring to a boil over high heat, skimming off any scum that forms on the surface. Lower the heat so the liquid is at a gentle simmer and simmer for 2 hours, skimming as needed to remove any scum that forms on the surface.
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4
Remove from the heat and, using a spider or a slotted spoon, discard the large solids. Strain the stock through a fine-mesh sieve into a large container, let sit for a few minutes (or refrigerate overnight), then skim most of the fat from the surface (leave some, as it gives the stock a better flavor and mouthfeel). Use immediately, or let cool completely, then transfer to practical-size airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
