Tonkotsu Ramen

18-hour pork bone broth. Creamy, rich, cloudy white. This is a weekend project, not a weeknight dinner. Worth every hour.

1. 1

   Blanch: Cover bones and trotters with cold water, bring to a boil, boil 10 minutes. Drain. Rinse each bone under cold water, scrubbing off all grey scum and dark bits. This step is critical for a clean-tasting broth.

2. 2

   In a large stockpot, add cleaned bones, back fat, ginger, spring onions, garlic, and kombu. Cover with 3L cold water.

3. 3

   Bring to a roaring boil over high heat. This is different from French stocks — you want the aggressive boil that emulsifies fat into the broth, turning it milky white. Maintain this rolling boil for 2 hours, topping up with boiling water as needed.

4. 4

   Reduce to a vigorous simmer for another 6-8 hours. The broth should be creamy and opaque.

5. 5

   Strain through a fine sieve, pressing on solids. Discard solids. Season with salt.

6. 6

   Combine all tare ingredients in a small saucepan. Bring to a gentle simmer for 15 minutes.

7. 7

   Strain and cool. Store in the fridge for up to a month.

8. 8

   Use 2-3 tbsp per bowl of broth. Adjust to taste.

9. 9

   Sear rolled pork belly in an oven-safe pan until browned all over.

10. 10

    Mix soy sauce, mirin, sake, and sugar. Add to pan with pork.

11. 11

    Braise in 160C / 320F oven for 2 hours, turning every 30 minutes.

12. 12

    Cool in braising liquid overnight — this seasons and firms the meat.

13. 13

    Slice into 1cm rounds and sear in a hot pan before serving.

14. 14

    Heat broth to a vigorous boil. Season each bowl with 2-3 tbsp tare.

15. 15

    Cook noodles in a separate pot of boiling water — exactly 90 seconds for fresh noodles.

16. 16

    Drain noodles and add to bowls. Pour 300-350ml broth over each.

17. 17

    Top with 2-3 slices of seared chashu, half a marinated egg, nori, bean sprouts, green onions.

18. 18

    Finish with toasted sesame and a few drops of mayu if using. Serve immediately.