Special Tonkotsu Ramen from scratch!

Tonkotsu Ramen Soup

• 2.5 lbs pork bones
• 2 pig feet
• 100g beef fat

1. Blanch pork bones and pig feet in boiling water for 10-15 minutes. Drain and rinse the pieces well until no residue is left on them.
2. Put the pork bones and pig feet in a clean, tall stock pot and fill with water.
3. Bring to a boil for 15 minutes while skimming off any scum that rises to the surface.
4. Once the stock runs clear, lower the heat to a simmer and continue to cook for 2 hours without a lid.
5. Take out 90% of the stock and set it aside.
6. Fill the remaining stock with new water, add in beef fat, and keep it on a constant gentle rolling boil overnight.
7. Refill the pot with new water as the water continues to evaporate.
8. The next day, top off any needed liquid with the originally reserved soup stock.
9. Keep the soup at a gentle boil until it turns milky in color.
10. Strain the soup carefully and set it aside for ramen assembly.

Ramen Tare

• 1 lb frozen clams
• 500 ml water
• 500 ml soy sauce
• 1/2 cup mirin
• 3 tbsp fish sauce
• A few pieces of sake kasu (or 2 tbsp fermented sweet rice)
• 1/4 cup honey
• 1 piece of kombu

1. Boil clams in water until flavors are extracted and the stock looks somewhat milky. Discard the clams.
2. Combine the rest of the ingredients and boil until they are well combined.
3. Store in the fridge with one piece of kombu soaking inside.

Ramen Char Siu

• 1 slab of pork belly
• 1 onion
• 1 bunch of green onion
• 1 piece of kombu
• 5 cloves of garlic, crushed
• 2-inch ginger knob, sliced
• A splash of sake
• A splash of mirin

1. Roll up the pork belly skin side out as tight as possible and use butcher twine to tie the meat together tightly.
2. Combine everything into a stock pot and use enough water to cover everything.
3. Bring to a boil and skim any scum that rises to the surface. Then simmer for 2 hours with the lid on.
4. Pull the pork out and let it cool for 10 minutes while reserving the stock on the side.
5. Move the pork to a baking tray lined with parchment paper and brush the outside with oil.
6. Bake in a 428F oven for 15 minutes and set it aside.

Char Siu/Egg Braising Sauce

• Leftover char siu stock
• Sugar to taste
• Soy sauce to taste

1. Boil until combined.
2. Place the pork in a leak-proof bag with the braising liquid.
3. Store in the fridge overnight.
4. Can use the same sauce to marinate ramen eggs overnight.

Assembly:

• Take the char siu out of the braising liquid, remove the twine, and slice the meat into thin pieces.
• Place the meat on a baking tray lined with parchment paper, or pan fry with some sauce spread on top (make sure to sauce both sides).
• Boil ramen noodles and tonkotsu soup.
• In a serving bowl, add soup and a small scoop of tare to desired taste, add seared char siu, noodles, other toppings you want, and ramen egg.