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Pork Bone (Tonkotsu) Ramen: Pork Stock
| Yield | |
|---|---|
| Source | Adapted from Puchiguru |
| Prep time | 12 hours |
| Recipe Tags |
Description
My personal favorite flavor of ramen. There's probably an easier way to do all of it but we found this recipe and online and figured if we're going to do it we should DO IT!
Ingredients
| 6 1⁄2 | lb | Pork Bone (we used Hock and Shoulder) |
| 1 | Apple (unpeeled) | |
| 1 | Onion (peeled but whole) | |
| 3 | Bay Leaf | |
| 1 | Ginger | |
| 4 | clv | Garlic |
| 1 | bn | Green Onion |
| 1 | Unknown | Salt |
| 1 | Unknown | Pepper |
| 1 | Unknown | Sake |
| 1 | Unknown | Soy Sauce |
Instructions
1. Put bones into large stock pot (we had to crack the shoulder bones so the marrow would be exposed) and cover with water.
2. Boil for 40 minutes. Discard water in pot and rinse bones lightly.
3. Replace pork bone into pot and add all of the ingredients above. (Salt, Pepper, Sake and Soy Sauce amounts are unimportant at this stage and can be used to adjust the taste much much later).
4. Boil for 8 hours. Skimming fat off of the soup as it boils up. Add more salt, pepper, sake and soy sauce during the process but remember that this isn't the only thing going into the soup.
Notes
Other ramen fixings that can be made along side of the soup stock:
Ingredients:
1 Pork Belly
Eggs
Soy Sauce
Instructions:
1. Roll the Pork Belly into a circle (think rolled cakes) and tie it to that shape with string. Toss into the pot of pork bone during the 8 hour boiling phase. Cook for 3 hours.
2. Make soft boiled eggs. Add eggs to cold water, bring to a boil. Remove eggs from heat, lid and leave for 5 minutes. Place in cold water for a few minutes and peel off shell.
3. Place Roast Pork and soft boiled eggs together in a bowl and cover completely with soy sauce. Leave for at least 3 hours.
