Tonkotsu Ramen

Ingredients

• 4 lbs pork bones (trotters and femur)
• 1 lb pork belly, rolled and tied
• 4 cloves garlic
• 1 onion, halved
• 4 servings fresh ramen noodles
• 4 tbsp soy tare (soy sauce, mirin, and dashi reduction)
• 4 soft-boiled marinated eggs, halved
• Sheets of nori
• Menma (fermented bamboo shoots)
• 4 scallions, sliced
• Black garlic oil, for drizzling

Instructions

1. 1Blanch the pork bones in boiling water for 10 minutes, then scrub clean of any residue.
2. 2Simmer the bones, pork belly, garlic, and onion in a large pot of water at a rolling boil for 8-10 hours, topping up water as needed, until the broth turns milky white and rich.
3. 3Remove the pork belly once tender, slice thinly, and set aside.
4. 4Strain the finished broth and season each bowl with a spoonful of soy tare.
5. 5Cook the ramen noodles in boiling water until just al dente, then drain well.
6. 6Ladle the hot broth over the noodles in each bowl.
7. 7Top with sliced pork belly, a marinated egg half, nori, menma, and scallions, finishing with a drizzle of black garlic oil.

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