Citric Acid Free Tonkotsu Ramen with Pork Belly
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Learn more →Ingredients
4 servings
For the broth
- 3 lb pork neck bones or trotters (or a mix), cut into 2-inch pieces
- 1 lb pork back fat
- 1 medium yellow onion, halved
- 1 head garlic, halved crosswise
- 2-inch piece fresh ginger, sliced into coins
- 2 tbsp sesame oil
- 12 cups water, plus more for blanching
For the chashu pork belly
- 2 lb skin-on pork belly, in one piece
- ¼ cup soy sauce
- ¼ cup mirin
- 2 tbsp sake
- 1 tbsp sugar
For the marinated soft-boiled eggs (ajitsuke tamago)
- 4 large eggs
- 3 tbsp soy sauce
- 3 tbsp mirin
- 3 tbsp water
For the tare (seasoning sauce)
- ¼ cup white miso paste
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sesame oil
For serving
- 14 oz fresh ramen noodles (or 10 oz dried ramen noodles)
- 4 sheets nori, halved
- 4 green onions, thinly sliced
- 1 tbsp toasted sesame seeds (optional)
- 1 tsp togarashi or chili oil, for serving (optional)
Instructions
- 1
Blanch the bones: Place the pork neck bones and back fat in a large stockpot and cover with cold water. Bring to a boil over high heat and cook for 10 minutes, until the water turns gray and foamy. Drain, then rinse the bones and pot thoroughly under cold running water, scrubbing off any dark bits.
- 2
Char the aromatics: Set a large skillet or the cleaned stockpot over high heat until very hot. Place the halved onion and halved garlic head cut-side down and cook undisturbed for 3–4 minutes, until deeply charred and blackened at the cut surfaces. Set aside.
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