In the second stock pot, bring 8 wt of water to boil. Add whole white onion, sachet, and pork bones (already cool down to at least room temperature). Bring the whole pot to boil then lower the heat to simmer.
Simmer the whole pot for 1.5 hours. Do not stir the pot. Gradually skim any impurities floating on the surface (if any).
After 1.5 hours, discard whole white onion and sachet. Add cut pieces of carrot in the pot and simmer for another 15 minutes. Then add daikon, fried garlic, fried shallot and continue to cook on the same heat level for another 15 minutes.
Add seasoning. Use Kosher salt to adjust the taste according to your references (if needed). Continue to skim impurities if any. Lower the heat below simmer level, just enough to keep the soup pot hot but not boiling.