Tonkotsu Ramen

Ingredients

• 3 lb pork neck or femur bones
• 1 lb pork belly
• 12 oz fresh ramen noodles
• 4 whole green onions
• 8 oz bean sprouts
• 6 cloves garlic
• 2 inch piece fresh ginger
• ½ cup soy sauce
• 2 tbsp sugar
• 2 tbsp sesame oil
• 16 cups water

Instructions

1. 1

   Cover the 3 lb pork bones with water in a large stockpot, boil hard 5 minutes to release the scum, then drain and rinse the bones.

2. 2

   Return the bones to the pot with 16 cups fresh water, the 6 smashed garlic cloves and the sliced 2 inch piece of ginger; bring to a rolling boil over high heat.

3. 3

   Boil hard and uncovered — never a simmer — for 3.5 to 4 hours, topping up water so bones stay covered, until the broth turns milky white and creamy.

4. 4

   Meanwhile, sear the 1 lb pork belly in a skillet over medium-high heat, turning often, about 8 minutes until deeply browned all over.

5. 5

   Add 1/4 cup soy sauce, the 2 tbsp sugar and 2 cups water to the skillet, cover, and simmer gently 90 minutes until fork-tender.

6. 6

   Blanch the 8 oz bean sprouts in boiling water 30 seconds until just tender but still crisp, then thinly slice the 4 green onions.

7. 7

   Divide 2 tbsp soy sauce and 2 tbsp sesame oil among 4 deep bowls — this tare seasons the finished broth.

8. 8

   Cook the 12 oz ramen noodles in a pot of boiling water 2 to 3 minutes until springy with a slight chew, then drain well.

9. 9

   Lift the pork onto a board, rest 10 minutes until firm, then slice into thin rounds.

10. 10

    Strain the broth, ladle about 1.5 cups into each bowl over the noodles, and top with pork, bean sprouts and green onions.

Tools you’ll need

• large stockpot (8 quart)
• large skillet with lid
• fine mesh strainer
• colander
• ladle
• cutting board and knife

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