Tonkotsu Ramen

Instructions

1. 1

   Blanch the bones

   Place pork bones in a large pot, cover with cold water, and bring to a boil. Boil hard for 10 minutes — the water will turn grey and foamy. Drain, rinse bones under cold water, and scrub the pot clean. This step is essential for a clean-tasting broth.

2. 2

   Build the broth

   Return bones to the clean pot with 3 litres of fresh cold water, garlic, and ginger. Bring to a rolling boil over high heat, then maintain a vigorous boil (not a simmer) for 3 hours, topping up with water as needed. The aggressive boil emulsifies the fat into the broth, creating that signature milky white colour.

3. 3

   Cook the pork belly

   After 1 hour of broth cooking, add the pork belly. Cook for 90 minutes until tender. Remove, cool slightly, then slice into 1cm rounds. Marinate in soy sauce and mirin for at least 30 minutes.

4. 4

   Strain and season

   Strain the broth through a fine sieve, discarding solids. Season with soy sauce, mirin, salt, and white pepper. The broth should be rich, creamy, and deeply savoury.

5. 5

   Cook the noodles

   Cook ramen noodles according to packet instructions. Drain and divide between warmed bowls.

6. 6

   Assemble the bowls

   Ladle hot broth over the noodles. Add sliced pork belly, a halved soft-boiled egg, nori, corn, and spring onions. Finish with a teaspoon of sesame paste stirred in and a drizzle of sesame oil.