his recipe is legit. It is quite involved and takes a minimum of 6 hours (but you don’t have to do much while the broth and pork cooks), but in all honesty I think it’s one of my favourite things that I have made!!
Tonkotsu Pork Ramen
Prep time: 30 minutes
Cook time:
Serves: 8 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 30 minutes
- Total time: 30 minutes
- Serves: 8 People
Ingredients
- 2 - 2.5kg Secondary cuts of meat/bones for broth, We used 1.5kg ham hock, ribs from under pork belly, 2 chicken carcasses)
- Olive oil
- Butter
- Spring onion
- 1 Leek
- 3 Garlic clove
- Porcini mushrooms
- Ginger
- 1 Brown onion
- 1.5kg Pork belly
- 2 Litre Stock
- 1/2 cup Soy
- 1 Lemon
- 1 Egg, (per ramen)
- Fried shallots
- Nori sheets
- Ramen noodles
Method
- 1)
Get your broth started. Put secondary cuts of meat into baking dish. Cover in olive oil and put in oven on 200C for 30 -35 minutes
- 2)
Add a knob of butter to your biggest pot on high heat. Roughly chop and add white ends of spring onion (keep rest for later), leek, 3 gloves of garlic, onion, porcini mushrooms, approx 2 inch cub of ginger.
- 3)
Allow pot to sweat down for 10 minutes then add the roasted bones when they are finished roasting.
- 4)
Add approx 6 Litres of boiling water to pot (you will have leftover broth) and leave on a rolling boiling for 6-12 hours with lid on. Check intermittently. If liquid evaporates to much add more water.
- 5)
New prep pork belly. Put pork belly in baking dish with stock, soy sauce, 2-inch block of ginger sliced and scattered over the top, cut off rind of one lemon and scatter over top.
- 6)
Cover pork in 6 layers of al foil and put in oven on 150C for approx 4.5 hours
- 7)
After approx 4.5 hours, take pork belly out oven, and let cool in the fridge. Turn oven up to 200C
- 8)
To soft boil egg, place 1/2 -1 per ramen bowl cold in the bottom of a saucepan. Cover in boiling water and cook on high for 6 minutes.
- 9)
Get your topping ready, small bowl of fried shallots, cut nori sheets, into quarters, chop up the rest of the spring onion.
- 10)
After 6 minutes, take eggs of heat and run under cold water and peel them.
- 11)
Get pork out of the fridge, score the top of the pork and put in oven on 200C for 30 minutes.
- 12)
Strain the liquid the pork belly was marinating in into a pot, then strain off approx 4L of broth into the same pot (should have been cooking for at least 6 hours)
- 13)
Taste sauce and decide if it needs salt.
- 14)
Add noddles to hot broth and allow to cook for as long as cooking instructions state.
- 15)
Get pork out of oven after 30 minutes and slice up.
- 16)
Serve up each bowl with noodles and broth, topped with pork, spring onions, fried shallots, egg, some nori and optional chilli flakes.
