Wash clean the pork rind and calf's
feet by boiling together for no more than 5 minutes, draining then rinse
under cold water.
Place all the meat on a wire rack in a
large stockpot and cover with water.
Slowly bring to the boil, continually
taking off the scum that rises to the surface.
Season with salt and add the rest of
the ingredients, sticking the cloves into one of the onions.
Cover the pot, adjusting the lid so
that the steam can escape.
Reduce the heat to a very low level and
simmer for 5 hours.
Dampen a piece of muslin with warm
water and wring it out.
Line the colander with muslin and
strain the stock into a large bowl.
Cool and refrigerate the stock until it
Skim off the layer of fat which rises
to the top; all of the fat must be removed for a clean jelly stock.
If you want to keep this stock for some time, store
it in the freezer. If kept in the refrigerator, then boil it up every
few days to prevent spoilage. A tasty jelly stock is essential when
making moulds or mousses.