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)
Cooking Time:
Total estimated time: 12 hours (8 hours for broth, 2 hours for chashu, 1 hour for preparation, 1 hour for assembly)
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.
