Classic Tonkotsu Broth

• •3 lbs Pork femur bones (marrow bones)
• •2 lbs Pork trotters (feet)
• •1 lb Pork backbones or neck bones
• •1 large knob (about 3 inches), sliced Fresh ginger
• •1 whole head, halved horizontally Garlic
• •3 stalks, white parts only, roughly chopped Green onions
• •8 quarts (approx. 7.5 liters), plus more for replenishing Cold water

Instructions

1. 1

   **Prepare the Bones:** Rinse all pork bones thoroughly under cold running water. Place the bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat. Boil vigorously for 10-15 minutes. This 'blanching' step removes impurities and creates a cleaner broth.

2. 2

   Drain the bones in a colander and rinse each bone individually under cold water, scrubbing off any scum or coagulated blood. Clean the pot thoroughly to remove any residue.

3. 3

   Return the cleaned bones to the clean stockpot. Add the sliced ginger, halved garlic head, and chopped green onion whites. Pour in 8 quarts of fresh cold water, ensuring the bones are fully submerged.

4. 4

   Bring the pot to a rapid, rolling boil over high heat. Once boiling, reduce the heat to maintain a vigorous, but controlled, simmer. The water should be bubbling constantly and churning the bones. Do NOT cover the pot.

5. 5

   Maintain this vigorous simmer for at least 10-12 hours, and ideally up to 18 hours. Throughout the cooking process, regularly skim off any foam or scum that rises to the surface. This is crucial for a clean, pure broth. As water evaporates, replenish it with hot water to keep the bones submerged and maintain the volume. The goal is to extract all the collagen and marrow, turning the broth milky white and emulsified.

6. 6

   After the long simmer, the bones should be soft and brittle, and the broth should be thick, opaque, and milky white. Carefully remove all bones and aromatics from the pot using tongs or a slotted spoon. Discard them.

7. 7

   Strain the broth through a fine-mesh sieve into a clean container. For an even smoother broth, you can line the sieve with cheesecloth. Press down on any solids in the sieve to extract all liquid.

8. 8

   For maximum creaminess, you can use an immersion blender to blend the hot broth for a few minutes. This further emulsifies the fats and collagen, resulting in a richer, more opaque broth. Alternatively, ladle the broth into smaller containers and refrigerate.

9. 9

   Once cooled, a layer of solidified fat will form on top. You can skim this off for a lighter broth, or leave it for extra richness. Your Classic Tonkotsu Broth is now ready to be used as the base for your favorite ramen bowls!

Chef's Tips

• 💡**Bone Quality Matters:** Ask your butcher for marrow bones (femur bones) and pork trotters (feet). The trotters are essential for collagen, which gives the broth its creamy texture.
• 💡**The Blanching Step is Key:** Do not skip blanching the bones. It removes impurities that can make your broth cloudy and taste 'porky' in an undesirable way.
• 💡**Maintain a Vigorous Simmer:** A gentle simmer will not extract enough collagen and marrow. Keep the broth at a rolling boil/vigorous simmer for the entire cooking time, replenishing water as needed.
• 💡**Don't Cover the Pot:** Keeping the pot uncovered allows steam to escape, preventing the broth from becoming too concentrated with impurities and promoting better emulsification.
• 💡**Skim Regularly:** Consistently skimming off foam and impurities ensures a clean, pure, and delicious final product.
• 💡**Emulsify for Creaminess:** An immersion blender is your secret weapon for achieving that signature opaque, creamy tonkotsu texture. Blend for 2-3 minutes directly in the pot after straining.
• 💡**Storage:** Tonkotsu broth freezes beautifully. Portion it into freezer-safe containers for future ramen cravings. It will keep for up to 3-4 months in the freezer.