Nam Cheua Gradook Moo Thai Pork Stock

Ingredients

• 4 1/2 pounds (about 2kg) pork backbone, cut into 2-inch pieces (see notes)
• 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume
• 1 small daikon radish (13 ounces; 375g), sliced into 1/2-inch rounds
• 5 scallions (about 50g total), white and green parts, cut into thirds
• 1 head garlic (45g), cloves separated and peeled
• One 2-inch (30g) piece fresh peeled ginger, sliced into rounds
• 5 cilantro roots or stems (20g), cleaned and sliced (see notes)
• 1 1/2 teaspoons (6g) white peppercorns

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