Place 1500g pork head, 800g pork hock, and 200g pork skin in a large pot with 2000g water.
Add 150g carrots, 100g celery, 200g onion, 30g garlic, 2g bay leaf, 2g cloves, 5g peppercorns, and 5g thyme to the pot.
Simmer the mixture gently, skimming fat and impurities from the surface periodically to ensure a clear broth.
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