STORY BEHIND THE RECIPE

I went to Japan with a friend to attend her son’s graduation ceremony in 2015. He brought us to a very famous Ramen Shop in Osaka which is just opposite the hotel we stayed. It was superbly good that no words can describe the Tonkotsu (pork bone ramen broth) which is rich in taste and so thick that it makes you just want to slurp every last drop of the yummy soup.

TRICK OF THE TRADE

Traditionally, it takes about 3 days of slow-cooking to create the creamy whitish collagen-filled pork bone broth that you enjoy with your Ramen. In this recipe, I modified the method so that you can reduce the cooking time to 12 hours, yet achieve a delicious tasting rich pork bone ramen broth.

If you want it even yummier and richer, you can transfer the broth to a slow-cooker and continue to cook overnight

To complete the dish, do check out our posts on how to make Japanese Chashu Ramen and Japanese Onsen Eggs.

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WHAT I LIKE ABOUT THIS DISH

The deep flavour of the broth! Because it’s been boiled for 12 hours, expect a punch of flavour with every spoonful.

HOW TO MAKE PORK BONE RAMEN BROTH?

Ask the butcher to chop the pig’s trotters into small pieces and chop the big bones into half.

Bring a big pot of water to a boil and put in the trotters, big bones and chicken bones to blanch for about 10 mins.

Throw away the water and wash all the bones to get rid of all the blood and scum. Use the sharp tip of the knife to dig out all the blood clot stuck in the hollow of the bones.

In another big pot, pour in the 15 litres of water and bring to a boil.

Throw in all the bones and pork skin (optional) into the pot and cook under high fire. Once the water is boiling, lower the fire to medium low and continue to simmer the bones for about 12 hrs or until the stock has reduced to 4 litres. By this time the stock should become thick and milky.

Remove all the bones and sieve the stock into another pot.

Add the bean paste into the soup. Add salt to taste

COOKING TIPS

Ensure all the scum (blood clots) is totally removed after blanching otherwise the soup will have a porky smell and the soup will not be clear soup.
Add a piece of pig’s skin to boil together with the bone to get even more collagen into the soup.
Transfer the stock to a slow cooker to continue to simmer overnight if you want a richer broth. The most important part of Ramen is the soup. The longer you simmer the bones the more milky it will become.

DIETARY MODIFICATIONS

Egg-Free: No modifications needed.
Fish-Free: No modifications needed.
Gluten-Free: No modifications needed.
Nut-Free: No modifications needed.
Shellfish-Free: No modifications needed.

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Pork Bone Ramen Broth

Course: Soup

Cuisine: Japanese

Keyword: pork bone ramen broth, pork ramen broth, tonkotsu broth

Cook Time: 12

Total Time: 12

Servings:

Calories: 272kcal

Author: Bee Leng

I love to eat Ramen, so I decided to make my own low sodium, zero-MSG Pork Bone Ramen Broth (Tonkotsu) that is so thick and collagen-rich that it makes you just want to slurp up every last drop! Here's the recipe.

Print Recipe

Ingredients

2.5 Kg Pig Trotters only the leg portion
2 Kg Pork Bones without meat
2 Chicken carcasses
15 litres water
2 TBsp japanese bean paste optional
300 g pork skin

Instructions

PREPARATION METHOD

Ask the butcher to chop the pig's trotters into small pieces and chop the big bones into half.

COOKING METHOD

Bring a big pot of water to a boil and put in the trotters, big bones and chicken bones to blanch for about 10 mins.
Throw away the water and wash all the bones to get rid of all the blood and scum. Use the sharp tip of the knife to dig out all the blood clot stuck in the hollow of the bones.
In another big pot, pour in the 15 litres of water and bring to a boil.
Throw in all the bones and pork skin (optional) into the pot and cook under high fire. Once the water is boiling, lower the fire to medium low and continue to simmer the bones for about 12 hrs or until the stock has reduced to 4 litres. By this time the stock should become thick and milky.
Remove all the bones and sieve the stock into another pot.
Add the bean paste into the soup. Add salt to taste

Notes

COOKING TIPS

Ensure all the scum (blood clots) is totally removed after blanching otherwise the soup will have a porky smell and the soup will not be clear soup.
Add a piece of pig's skin to boil together with the bone to get even more collagen into the soup.
Transfer the stock to a slow cooker to continue to simmer overnight if you want a richer broth. The most important part of Ramen is the soup. The longer you simmer the bones the more milky it will become.