Preparation

• Rinse the pork bones well and put them in a 10- to 12-quart pot. Cover with water by 2 inches. Bring to a bare simmer, covered, over high heat, uncovering once to skim off any foam and stir. Lower the heat and cook at a bare simmer, skimming occasionally, for 3 hours.
• Using a pestle, a meat mallet, or the side of a chef’s knife, bruise the garlic, ginger, and lemongrass to release their fragrance. Add them to the pot along with the daikon, scallions, cilantro, celery, and peppercorns. Simmer for another 30 minutes.
• Strain the broth into a large container (don’t press on the solids). Discard the solids. Let cool to room temperature, and then refrigerate until the broth is cold. Skim off any fat from the surface; the broth may be cloudy, which is fine. Refrigerate in an airtight container for up to 5 days, or freeze for up to 6 months.