Tonkotsu Ramen (Pork Bone Broth)

• 1 kg pork leg bones (trotters)
• 200 g pork back fat
• 1 head garlic, halved
• 50 g ginger, sliced
• 4 scallions (white parts only)
• 1 large carrot, roughly chopped
• 1 medium onion, quartered
• 4 servings fresh ramen noodles
• 8 slices chashu pork
• 2 large eggs, soft boiled and halved

Instructions

1. 1

   Soak the pork bones in cold water for 1 hour to remove excess blood.

2. 2

   Drain and place bones in a large stockpot. Cover with water and bring to a boil. Blanch for 10 minutes, scuming off foam.

3. 3

   Drain the blanching water and scrub the bones clean under cold running water.

4. 4

   Return cleaned bones and pork fat to the pot. Add water to cover well (about 4 liters). Bring to a boil, then skim any scum.

5. 5

   Add garlic, ginger, scallions, carrot, and onion. Simmer aggressively (rolling boil) for 10-12 hours, topping up with water as needed to keep bones submerged.

6. 6

   Strain the broth through a fine mesh sieve. It should be milky white and thick.

7. 7

   Cook ramen noodles according to package instructions.

8. 8

   Serve noodles in the hot broth, topped with chashu pork, soft-boiled egg, and additional scallions if desired.