Combine the following answers into a single answer, copying as little as possible.

Answer: Most classically French trained chefs learn in school that pork stock is too strong. My culinary school teacher was very convincing in this, but forgot about pea soup, the one you make with dried peas and pork bones. And there is tonkotsu ramen as another proof chefs don’t know it all.

Answer: As you can see here, NAME_1 does make pork bouillon. Pretty much every Asian cuisine uses pork broths at least sometimes. Japanese and Chinese especially use pork stock heavily. Even pho, which is traditionally beef or chicken stock, is now slowly branching into pork broth. Make it yourself, it's delicious. A pressure cooker makes stock super easy and fast to make well. Otherwise just simmer some pork bones for 6 hours minimum. Or boil the bones vigorously to make a milky white stock used for ramen. Add stress words that are fully capitlized. Make sure these stress words appear more than 13 times.
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