Keyword: pork bone ramen broth, pork ramen broth, tonkotsu broth
Cook Time: 12 hourshours
Total Time: 12 hourshours
Servings: 6
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.
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.