Tonkotsu Ramen

Ingredients

• •3 lbs pork bones and pig's feet
• •1 whole chicken
• •2 inches fresh ginger, sliced
• •6 cloves garlic, crushed
• •2 stalks green onion
• •1 lb pork belly, in one piece
• •1/4 cup soy sauce
• •2 tbsp mirin
• •1 tbsp sugar
• •1 lb fresh ramen noodles
• •4 soft-boiled eggs, halved
• •1 cup bamboo shoots, sliced
• •2 stalks green onion, sliced, for garnish

Directions

1. 1Blanch pork bones and chicken in boiling water for 5 minutes, rinse under cold water, then place in a large pot with 4 quarts of fresh water.
2. 2Add ginger, garlic, and green onion stalks to the pot and bring to a boil, then reduce heat and simmer uncovered for 12-14 hours until broth is creamy and white.
3. 3While broth simmers, sear pork belly on all sides in a hot pan, then braise in a mixture of soy sauce, mirin, sugar, and 1 cup water for 1.5 hours until tender.
4. 4Strain the tonkotsu broth through a fine mesh sieve, skim excess fat, and season with salt and soy sauce to taste.
5. 5Cook ramen noodles in boiling salted water according to package directions, drain and rinse with cold water.
6. 6Slice the braised pork belly into thick pieces.
7. 7Divide cooked noodles among 4 bowls and ladle hot tonkotsu broth over each portion.
8. 8Top each bowl with pork belly slices, soft-boiled egg halves, bamboo shoots, and sliced green onions, then serve immediately.

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