Tonkotsu Ramen

Ingredients

• •3 lb pork trotters and neck bones
• •1 lb pork belly, rolled and tied (for chashu)
• •1/2 cup soy sauce (for chashu braise)
• •1/4 cup mirin
• •4 cloves garlic
• •1 tbsp sesame oil
• •4 cloves garlic, thinly sliced (for black garlic oil)
• •4 portions fresh thin ramen noodles
• •4 soft-boiled eggs, marinated in soy sauce
• •4 tbsp tare (concentrated soy seasoning base)
• •Sliced scallions and nori, for garnish

Steps

1. 1.Blanch the pork bones in boiling water for 10 minutes, then scrub off any scum and residue thoroughly under running water.
2. 2.Return the cleaned bones to a large pot, cover generously with fresh water, and bring to a full, hard, rolling boil - not a gentle simmer - and maintain that violent boil for 8-10 hours, topping up water as needed, until the broth turns milky white and thick.
3. 3.Meanwhile, braise the rolled pork belly in a mixture of soy sauce, mirin, garlic, and enough water to cover, simmering gently for 2-2.5 hours until tender, then slice into rounds for chashu.
4. 4.Fry the thinly sliced garlic in oil over low heat, stirring constantly, until deeply browned and fragrant, to make black garlic oil (mayu); set aside.
5. 5.Strain the finished tonkotsu broth through a fine sieve, discarding the bones.
6. 6.Cook the ramen noodles in boiling water for 60-90 seconds until just tender (they should stay firm since they'll continue softening in the hot broth).