Classic Tonkotsu Ramen

Ingredients

• 2 lbs pork trotters or neck bones
• 1 lb pork belly
• 4 scallions
• 1-inch knob ginger, sliced
• 4 cloves garlic
• 2 tbsp sesame oil
• 4 servings fresh ramen noodles
• Toppings: soft-boiled eggs, nori, bamboo shoots, corn, sesame seeds

Instructions

1. 1

   Blanch pork bones in boiling water for 10 minutes. Drain and rinse.

2. 2

   Add bones to a large pot with 10 cups water. Bring to a vigorous boil over high heat.

3. 3

   Add scallions, ginger, and garlic. Reduce to a rolling simmer (not a gentle one — turbulence makes the broth milky).

4. 4

   Cook uncovered for 3–4 hours, adding water as needed to keep bones submerged.

5. 5

   Meanwhile, slice pork belly and sear in a hot pan until golden. Set aside.

6. 6

   Strain broth. Season with salt. Stir in sesame oil.

7. 7

   Cook noodles per package directions. Divide into bowls.

8. 8

   Ladle hot broth over noodles. Top with pork belly, a soft-boiled egg halved, nori, bamboo shoots, corn, and sesame seeds.