Ultimate Tonkotsu Ramen Recipe

Add the pork bones to a large stock pot and cover with cold water.

Heat the bones on medium-high heat and bring the water to a rolling boil. Boil for 1 hour to remove the impurities from the bones.

Drain and rinse the bones under cold water.

While the bones are cooling, prepare the vegetables. Cut the onion in half.

Slice the ginger into ⅛ inch slices.

Cut the roots off of the green onions and then cut in half.

Heat the vegetable oil in a large pot. Add the onion, ginger, green onion, and garlic.

Char on high heat for 4 minutes. Set aside.

Remove any dark brown bits of blood, meat, and marrow from the bones using a chopstick or lobster pick. Leave only beige and white colored parts on the bones.

Place the bones back into the pot along with the charred vegetables. Cover with water and add the salt. Cover and bring to a low rolling boil for 5 hours.

While the broth is cooking, prepare the chashu pork. Preheat the oven to 250 F.

With the fat side facing down, roll the pork belly into a tight roll. Tie with kitchen twine to hold it together.

Slice the green onions, separating the whites from the green parts. Reserve the green for garnishing the finished soup.

Add the remaining ingredients, including the white parts of the onion to a medium-large sized pot. Heat on low until the sugar dissolves and it comes to a boil.

Add the pork belly into the sauce with the meat (either side) facing down.

Cover with a lid and place in the preheated oven, braise for 3 hours.

Remove the pork from the pot and allow to cool.

Strain the Tonkotsu broth with a fine sieve over a large bowl. Clean out the pot and add the broth back into the pot. Bring back to a low rolling boil.

Emulsify the broth with an immersion blender for 1 minute. The broth should look frothy.

Bring the pot back to a simmer while assembling the remaining ingredients.

If necessary, boil the ramen noodles to package directions. Rinse and set aside.

Slice the pork belly into thin rounds with a sharp knife.

Strain the pork belly cooking liquid and serve as the ramen tare to season the ramen to your liking.

Add the broth to a bowl, then add in a serving of the cooked ramen, one or two pieces of chashu, chashu tare, and a sprinkling of green onions. Other optional ingredients like red chili paste can be added for spiciness.