![\"Pork](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/08\/japanese_chashu_ramen_pork_bone_stock.jpg\")
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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\u00a0that it makes you\u00a0\u00a0just want to slurp every last drop of the yummy soup.<\/p>\n
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.<\/p>\n
If you want it even yummier and richer, you can transfer the broth to a slow-cooker and continue to cook overnight<\/p>\n
To complete the dish, do check out our posts on how to make\u00a0\u00a0Japanese Chashu Ramen\u00a0<\/a>and\u00a0Japanese Onsen Eggs.<\/a><\/p>\n <\/p>\n <\/p>\n <\/p>\n Ask the butcher to chop the pig’s trotters into small pieces and chop the big bones into half.<\/p>\n 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.<\/p>\n 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.<\/p>\n In another big pot, pour in the 15 litres of water and bring to a boil.<\/p>\n<\/div>\n 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.<\/p>\n<\/div>\n Remove all the bones and sieve the stock into another pot.<\/p>\n<\/div>\n Add the bean paste into the soup.\u00a0Add salt to taste<\/p>\n <\/p>\n <\/p>\n Please rate<\/span><\/a>\u00a0our recipe or leave us a comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n Don’t forget to\u00a0subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n <\/p>\nWHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n
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HOW TO MAKE PORK BONE RAMEN BROTH?<\/span><\/h1>\n
![\"ingredients](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/10\/tonkotsu_pork_bone_ramen_broth_recipe.jpg\")
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DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n
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TRIED THIS RECIPE?<\/strong><\/span><\/h1>\n
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