Tonkotsu Ramen

Instructions

1. 1

   Place pork trotters and neck bones in a large stockpot, cover with cold water, and bring to a vigorous boil over high heat. Boil for 10 minutes until grey foam rises heavily to the surface, then drain completely and rinse every bone thoroughly under cold running water to remove all impurities. Clean the pot as well.

2. 2

   Return the blanched bones to the clean pot and add 12 cups of fresh cold water. Bring to a full rolling boil over high heat, then maintain a vigorous boil — not a simmer — for 3 to 4 hours, adding water as needed to keep bones submerged. This aggressive boiling is what emulsifies the collagen and fat, turning the broth milky white and creamy. You should end up with approximately 8 cups of finished broth.

3. 3

   While the broth boils, prepare the chashu pork belly. In a small saucepan, combine 1 cup soy sauce, 1/2 cup mirin, 1/4 cup sake, and 2 tbsp sugar over medium heat, stirring until sugar dissolves. Set this braising liquid aside. Heat 2 tbsp neutral oil in a heavy skillet over high heat and sear the rolled pork belly on all sides until deeply golden brown, about 8 minutes total.

4. 4

   Transfer the seared pork belly to a snug saucepan or Dutch oven, pour the braising liquid over it, and add 4 smashed garlic cloves and sliced ginger. Bring to a boil, then reduce heat to low, cover, and braise for 90 minutes, turning the pork every 30 minutes, until completely tender. Remove pork from liquid and cool slightly, then slice into 1/2-inch rounds. Reserve the braising liquid — this becomes part of your tare.