Homemade Tonkotsu Ramen

1. 1

   To prepare the stock, put the pork bones into a spacious stockpot and pour in enough cold water to submerge them. Warm to a boil over medium heat, then drain the liquid from the bones and wash them well with cold water.

2. 2

   Put the washed bones back into the pot, fill with clean water, and heat to a boil. Adjust the temperature to medium, toss in the halved onion, and place a lid on the pot. Simmer for 10 to 12 hours, pouring in more water as necessary to ensure the bones remain underwater.

3. 3

   Once done, discard the bones, pass the liquid through a strainer, and let it cool down. Keep in the fridge for a maximum of 3 days or store in the freezer for a maximum of 4 months.

4. 4

   To prepare the pork belly, mix the soy sauce, sake, mirin, granulated sugar, brown sugar, minced garlic, sesame oil, and chopped green onions together inside a large sealable plastic bag.

5. 5

   Place the pork belly into the seasoned bag, press out the air before sealing, and cook using a sous vide machine in a water bath for 10 hours at 170°F (77°C).

6. 6

   Take the pork belly out of the water bath and throw away the bag along with the liquid. Allow it to become totally cold, then cut into 8 to 12 pieces. Reserve 4 pieces for the bowls, and freeze the remaining meat for future meals.

7. 7

   Cook the eggs until hard-boiled, then shell them, cut them open, and keep ready for assembly.

8. 8

   In a small pot, gently heat the shiro miso, sake, mirin, and kosher salt for 5 minutes to make the tare, then take off the heat.

9. 9

   Prepare the dried ramen noodles following the instructions on the packet. Simultaneously, soak the dried shiitake mushrooms in boiling water until they soften, then pour off the water and set them aside.

10. 10

    Sear the cut pork belly in a large frying pan over medium-high heat until all sides are nicely colored.

11. 11

    Set out four serving bowls and distribute the miso tare equally among them. Mix 1/2 cup of the hot pork broth into each bowl to incorporate the tare.

12. 12

    Distribute the prepared noodles across the bowls, then pour another 1 1/2 cups of hot pork broth into each serving. Arrange one egg, the rehydrated mushrooms, a portion of pork belly, bamboo shoots, sweet corn, and sliced green onions on top.

Recipe by Katie Hale on Pinterest. See the original for their notes and tips.