Rye Free Tonkotsu Ramen

Total time5 hr 30 min

Prep time30 min

Cook time4 hr

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Ingredients

4 servings

For the broth

3 lb pork neck bones or trotters
1 lb pork belly, skin-on
3 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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1-inch piece fresh ginger, sliced into coins
3 tbsp tamari
1 tbsp sesame oil
1 tsp salt, plus more to taste

For the marinated eggs

4 large eggs, pasteurized
3 tbsp tamari
1 tbsp maple syrup
½ cup water

For serving

12 oz dried rice noodles (medium width)
6 scallions, green tops only, thinly sliced
2 tsp sesame seeds (optional)
1 tbsp garlic-infused oil, for drizzling (optional)
4 sheets nori, halved (optional)

Instructions

1
Place the pork neck bones in a large stockpot and cover with cold water. Bring to a boil over high heat and cook for 5 minutes, until the water turns grey and foamy. Drain, rinse the bones under cold running water, and scrub off any dark residue. Rinse the pot clean.
2
Return the blanched bones to the pot along with the pork belly. Add 12 cups of cold water and bring to a vigorous boil over high heat. Reduce to a rolling boil — not a gentle simmer — and cook uncovered for 3 to 4 hours, adding water as needed to keep the bones submerged, until the broth is opaque, milky white, and has reduced to about 8 cups. The vigorous boil is what emulsifies the collagen and fat into the characteristic tonkotsu milkiness.

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