Tonkotsu Ramen

Ingredients

• 2 kg Pork neck bones or trotters
• 4 portions Ramen noodles
• 500 g Pork belly (Chashu)
• 4 pieces Soft-boiled eggs (Ajitsuke Tamago)
• 2 stalks Green onions, sliced
• 1 knob Ginger
• 1 head Garlic
• 100 ml Soy sauce
• 50 ml Mirin
• 2 sheets Nori seaweed(optional)

Instructions

1. 1

   Blanch pork bones in boiling water for 10 minutes, then drain and scrub clean of all dark marrow and blood.

2. 2

   Place cleaned bones in a large pot, cover with fresh water, and add ginger and garlic. Bring to a rolling boil.

3. 3

   Maintain a vigorous boil for 10-12 hours, topping up water as needed, until the broth is milky white and opaque.

4. 4

   Prepare the chashu by braising pork belly in soy sauce, mirin, and sugar until tender, then slice thinly.

5. 5

   Strain the broth through a fine-mesh sieve to remove all solids.

6. 6

   Prepare the tare (seasoning base) by mixing soy sauce and mirin in the bottom of each serving bowl.

7. 7

   Cook ramen noodles according to package instructions and drain.

8. 8

   Pour the hot broth into the bowls with tare, add noodles, and top with chashu, eggs, green onions, and nori.