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Tonkotsu Pork Ramen

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By: Cindy Lam Lorimer
Prep Time: 1 day 1 hour
Cook Time: 15 hours
Servings: 10

Ingredients 

Broth:

  • 10 lbs. pork neck bones, parboiled
  • 2 lbs pork shoulder, preferably with bone
  • 2 lb. white mushrooms, cut in half, vertically
  • 3 onions, sliced ½ inch thick
  • 15 green onions, white part only, cut in half horizontally then smash
  • 6 leeks, sliced ½ inch thick
  • 5 inch ginger, sliced ½ inch thick
  • 2 whole garlic heads, cut in half horizontally, keep peel in tact
  • ¼ cup kosher salt

Char Siu:

  • 2.5 lbs pork shoulder
  • 1 Tbsp kosher salt
  • 1 Tbsp sugar
  • ½ tsp black pepper

Browned Eggs:

  • 15 eggs
  • 1 cup mirin
  • 1 cup low sodium soy sauce
  • 2 cups water

Miso Tare:

  • ½ cup miso paste
  • ½ cup sake
  • 1 cup mirin
  • ⅓ cup Japanese sesame paste
  • ¼ cup gochujang paste
  • 2 Tbsp sesame oil
  • ⅓ cup soy sauce
  • 1 tsp fresh ginger, grated
  • 1 Tbsp rice vinegar

Noodles:

  • 2 lbs ramen noodles, I like to use Yidu Noodles

Optional garnish:

  • bean sprouts, cooked
  • green onions, chopped
  • bamboo shoots, aka menma, comes in a jar or plastic container
  • enoki mushrooms
  • corn
  • fish cake narutomaki, thinly sliced
  • wakame seaweed

Instructions

  • Parboil pork bones and pork shoulder. Rinse and clean the bones and pork shoulder, then place in a 24 quart pot.
  • In a large skillet, on medium high heat, add oil and pan fry mushrooms, onions, green onions, leeks, ginger and halved garlic in a single layer. (You will need to do this in several batches). Cook untouched for 4 minutes on each side so it turns a nice brown color.
  • Add pan fried vegetables and salt to the pot with the meat and top off pot with water. Bring it to a boil, then reduce heat to medium low and cover with a lid, and let it boil for 12 hours. Once done, strain broth.
  • Preheat oven to 275 degrees.
  • Mix the salt, sugar and pepper, and rub into the pork shoulder to evenly coat.
  • Heat a large cast iron pan (or oven proof pan) on medium high heat and add cooking oil. Once hot, place pork, fat side down, in the pan and sear until brown, for 3 minutes then flip and fry for another 3 minutes, untouched.
  • Place in the oven, fat side up, and roast for 2-3 hours. Insert a thermometer into the center and thermometer should read 140 degrees when cooked.
  • Fill a steamer with water. Once it’s piping hot, add the eggs and steam for 7 minutes. Transfer the eggs to a tub filled with ice cold water to cool for 5 minutes. Gently peel the eggs by cracking the egg shell with the back of a spoon then use the spoon to gently cup and peel shells.
  • Prepare the egg marinade by mixing mirin, soy sauce and water together. Submerge the peeled eggs in the marinade in either a bowl with a lid or in a large Ziploc bag. Marinate overnight or 24 hours so the marinade can penetrate the egg yolk to give it that darkened egg yolk color.
  • In a saucepan over medium high heat, add all the tare ingredients. Whisk all the ingredients together. Bring it to a boil and reduce the heat to low and let it simmer for 5 minutes. The miso mixture will become pasty, turn off heat and set aside to cool.
  • Store it in container and put in fridge. The longer you have it in the fridge the better as the flavors will have time to infuse together.
  • Serve by putting 3 tablespoons of miso tare into the bottom of each individual bowl. Add ramen noodles and pour over hot broth. Top with egg, char siu, and the remaining garnish ingredients.

Nutrition

Serving: 1portion | Calories: 965kcal | Carbohydrates: 104g | Protein: 53g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 329mg | Sodium: 7813mg | Potassium: 1379mg | Fiber: 6g | Sugar: 21g | Vitamin A: 1477IU | Vitamin C: 17mg | Calcium: 171mg | Iron: 10mg

Equipment

  • 24 quart pot with lid

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