Tonkotsu Ramen
Broth!
Ingredients:
2 kg pork bones
1 kg femurs, split to expose marrow
Note: For a fun twist, roast 1-2 lbs of the bones, and skip blanching them in steps 2-3. Color will be more than fine here.
.4 lbs fatback
Optional aromatics: ½ onion, 6 garlic cloves
Steps:
The night before, or at least 6 hours prior to cooking, soak your neck bones and femurs in water in a cold, non-reactive vessel. I use a big Tupperware container. (Technically this is optional, but I find the resulting tonkotsu is whiter in appearance).
When ready to cook, add your neck bones and femurs to a pot with fresh water. Bring to a boil, then down to a simmer, and skim the scum that rises to the top of the pot. Do this for 15-20 minutes, or until little scum is rising. The scum goes through several phases here, you’ll know when the scum is pretty much done rising up. This blanch is integral for a white tonkotsu, don’t skip it, and don’t end it prematurely.
Strain the bones from the blanching liquid. Discard the liquid.
Scrub and clean the bones under running water, removing any black or dirty looking particulate that may be on the outside of the bones or in crevices.
Add your now clean bones to a pressure cooker, covering with just enough water. Bring to a boil, then cover, bring to full pressure (15 PSI), and cook under pressure for 2 hours.
Fast release the pot, being careful to avoid splashes (if your pressure cooker doesn’t have this feature, regular release is fine). Give the contents a stir, then cover, bring to high pressure again, and cook for 1 hour.
Remove pressure and open the cooker. Add in your fatback, give it a stir, bring the contents back to a boil, and cook under pressure for one more hour.
Depressurize the pot. Remove the fatback, adding it to a blender. Blend with an appropriate amount of broth until the fatback is completely broken down into a liquid, then add this back to the broth. No chunks here, we’re looking for smooth liquid.
If using, add aromatics to the now uncovered broth
Cook, uncovered, at a rapid boil, for 45 minutes, or until the broth is opaque, creamy, and to the desired consistency you want. Stir occasionally to prevent scorching on the bottom of the pot.
Strain and reserve as needed. Conversely, store in the fridge for up to 5 days, or freeze for several months.
