Smoked Pork Stock

Roast: Pork bones until golden.

Pressure cook: Roasted bones with water for 1 hour (or simmer in a pot for 4 hours) to make stock.

Strain: Through fine sieve and discard the bones.

Pour: Stock into blender. Arrange the smoking gun to blow smoke into the blender through its lid.

Infuse smoke: By blending on low speed to create vortex, and smoke for 5 minutes using the smoking gun.

Season: Add jalapeño juice to taste and keep the stock warm for easier spraying.