So, i've got a lovely bag of fresh pork bones from the farm who supplies my CSA and plan on making stock.
My biggest question is, what should flavor this stock? I dont feel its the right decision to flavor it the same way i do my chicken stock, with the same veggies and chicken-y herbs...
so what works?
should i brown the bones or not?
onion and garlic seems like a given, peppercorns and bay leaves, but what else?
coriander seeds? Marjoram? a smoky dried chili?
do I just let the pork speak for itself?