1. Clean and rinse the pork bones thoroughly. This step is crucial for a clear and clean broth.
2. In a large pot, boil some salted water and parboil the bones for 10 minutes. Do not cover the pot to prevent overboiling.
3. While the bones are parboiling, prepare your aromatics (daikon, garlic, ginger, onion) and soak the dried shrimp in water.
4. After parboiling, drain the water and clean the bones again under running water, removing any dark scum. Also, clean the pot.
5. Return the cleaned bones to the pot with fresh, clean water. Add all the prepared aromatics and the soaked dried shrimp.
6. Bring to a boil, then reduce heat and simmer for 2-4 hours, skimming off any scum that floats to the top periodically.
7. Season the broth to taste with sugar, fish sauce, mushroom seasoning, chicken bouillon, and a splash of soy sauce. Serve and enjoy, garnished with green scallions, white, and black pepper if desired.
