Pork Tonkotsu Ramen

Pork Tonkotsu Ramen Recipe Introduction Pork Tonkotsu Ramen is a comforting bowl of hearty goodness that has captivated the hearts and taste buds of many around the globe. Originating from Japan, this rich and creamy dish is known for its dense pork bone broth, marinated soft-boiled eggs, and tender slices of pork chashu. Tonkotsu Ramen is more than just a meal; it’s an experience that brings warmth and harmony in every slurp. In this recipe, we delve deep into creating an authentic and luscious tonkotsu broth, complete with the perfect toppings to enhance its flavors. Whether you’re a ramen enthusiast or a home cook keen on mastering Japanese cuisine, this recipe will guide you through every step of the way. Kitchen Equipment Required Large Stockpot Fine Mesh Strainer Chef’s Knife Cutting Board Measuring Cups and Spoons Mixing Bowls Stovetop Pan Cooking Thermometer Cooking Time Total estimated time: 12 hours (8 hours for broth, 2 hours for chashu, 1 hour for preparation, 1 hour for assembly) Pork Tonkotsu Ramen Recipe Ingredients 2 kg (4.4 lbs) pork bones 500g (1.1 lbs) pork trotters 1 (approximately 250g/8.8 oz) pork belly 30ml (2 tbsp) vegetable oil 150g (1 cup) sliced green onions 50g (1/4 cup) soy sauce 30g (2 tbsp) mirin 5g (1 tsp) salt 4 garlic cloves, peeled 1 knob ginger, about 50g (2 oz), sliced 6 large eggs 30ml (2 tbsp) vinegar (for poaching eggs) 180g (6 oz) ramen noodles (per serving) Instructions Step 1: Preparing the Broth Rinse the pork bones and trotters under cold running water. Place them in a large stockpot and cover with water. Bring to a boil for 10 minutes, skimming off impurities that rise to the surface. Drain the bones and trotters, rinse thoroughly, and clean the pot. Return the cleaned bones to the pot. Add enough water to cover the bones and bring to a rolling boil. Reduce the heat to maintain a simmer, cover, and cook for approximately 8 hours. Skim any additional impurities that appear if necessary. Step 2: Making the Chashu While the broth is simmering, prepare the chashu. Roll the pork belly up tightly and tie it securely with kitchen string. Heat vegetable oil in a pan over medium-high heat. Sear the pork belly on all sides until golden brown. Transfer the seared pork belly into a pot with soy sauce, mirin, a cup (240ml) of water, and garlic. Bring the mixture to a boil, then reduce the heat and let it simmer for 2 hours until the pork is tender. Allow it to cool in the liquid before slicing. Step 3: Preparing the Ramen Eggs Boil a pot of water with vinegar. Carefully add the eggs and cook for exactly 7 minutes for soft-boiled eggs. Immediately transfer them to an ice bath to stop the cooking process. Once cooled, peel and marinate in 1 cup of water with 1/4 cup soy sauce and 1 tbsp mirin for at least 2 hours or overnight. Step 4: Assembling the Ramen Once the broth is finished, strain it through a fine mesh sieve to ensure a creamy consistency. Prepare ramen noodles according to package instructions and drain. Divide noodles into serving bowls. Pour steaming hot broth over the noodles and top with slices of chashu, halved marinated eggs, green onions, and a sprinkle of salt. Serve immediately while hot. Conclusion Congratulations on crafting an authentic bowl of Pork Tonkotsu Ramen from scratch! The process of slow-cooking creates a profound depth of flavor that is truly worth the effort. With the harmony of rich broth, succulent pork, and delicate eggs, this dish promises to deliver comfort and satisfaction with every bite. We hope you enjoy every slurp of this labor of love, relishing the authentic taste of Japan in the comfort of your home.

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