Tonkotsu ramen

Ingredients

For 4 people

• 3 lb pork neck bones, cut into 2-inch pieces
• 2 lb pork trotters, split lengthwise
• 26 cups water
• 1 large yellow onion, 8 oz sliced
• 1 oz ginger, thinly sliced
• 4 tsp minced garlic
• 4 green onions, 2 oz sliced
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1 tbsp granulated sugar
• 12 oz pork belly, skin-on
• 2 tbsp sake
• 2 large eggs
• 12 oz fresh ramen noodles
• 1/4 cup neutral oil
• 2 tsp toasted sesame oil
• 2 sheets nori, cut into quarters

Method

1. Blanch the bonesPut the pork neck bones and split pork trotters in a large stockpot and cover with enough water to submerge by 2 inches. Bring to a boil over high heat for 10 minutes, then pour everything into a colander and rinse the bones, trotters, and pot to remove gray scum. This first blanch keeps the finished broth cleaner while still allowing the fat and collagen to emulsify later.
2. Start the tonkotsu brothReturn the rinsed bones and trotters to the pot with 20 cups water, the sliced onion, ginger, and 2 of the green onions. Bring to a boil over high heat, then reduce only slightly so the broth keeps a strong, active simmer. Cook uncovered for 5 1/2 hours, stirring and scraping the bottom every 20 to 30 minutes. Add 2 cups hot water anytime the bones are no longer covered. The broth should look milky, not clear, and should taste rich rather than thin.
3. Make the chashu and eggsWhile the broth simmers, combine the pork belly, 1/2 cup soy sauce, 1/4 cup mirin, 2 tbsp sake, 1 tbsp sugar, and 2 cups water in a medium saucepan that fits the belly snugly. Bring to a gentle simmer, then cover and cook on low for 1 hour 30 minutes, turning once halfway through. Transfer the pork to a plate. In a separate small saucepan, bring 4 cups water to a boil and cook the eggs for 7 minutes, then move them to ice water for 10 minutes, peel them, and keep chilled with the pork. Refrigerate both within 2 hours so they stay food-safe and slice cleanly.
4. Strain and season the brothStrain the broth through a fine-mesh sieve into a clean pot, pressing the softened onion and ginger lightly for flavor but not forcing bone fragments through. Discard the solids. Stir in the remaining 2 tsp minced garlic. Keep the broth at a bare simmer while you make the tare and oil. If the broth seems too thick after straining, loosen it with a little hot water; if it seems thin, simmer it uncovered for 15 to 20 minutes until it lightly coats a spoon.
5. Cook the garlic-scallion oil and tareIn a small skillet, warm the neutral oil over medium-low heat with the toasted sesame oil, then add the remaining 2 tsp minced garlic and the remaining 2 green onions. Cook for 3 to 4 minutes, stirring often, until the garlic is pale gold and fragrant, not brown. For each bowl, spoon 1 1/2 tbsp soy sauce into a serving bowl as the tare. The hot broth will dilute it to the right salinity when assembled.
6. Cook the noodlesBring a separate pot of water to a rolling boil. Cook the fresh ramen noodles according to the package timing, usually 2 to 3 minutes, until springy and just tender. Drain well and divide immediately among 4 warmed bowls. Fresh noodles go straight into the broth, so do not overcook them or they will soften too quickly.
7. Slice and portion the toppingsSlice the chashu pork belly into 1/4-inch pieces. Halve the eggs lengthwise. Cut the nori sheets into quarters if you have not already done so. Arrange the pork and egg halves over the noodles so each bowl gets a balanced topping portion.
8. Assemble and serveLadle about 2 cups hot broth into each bowl over the noodles and tare, then finish each bowl with a spoonful of the garlic-scallion oil. Top with chashu, egg halves, and 2 nori pieces per bowl. Serve immediately while the noodles still have bite and the broth is steaming hot; the surface should look glossy with a light sheen of fat and emulsified broth rather than separated oil.