Tonkotsu Ramen Broth

• •2 lbs Pork Trotters (Pork Feet)
• •3 lbs Pork Neck Bones or Backbones
• •8 liters Cold Water
• •1 large, quartered Yellow Onion
• •1 whole head, halved crosswise Garlic
• •4 inch piece, sliced Fresh Ginger
• •3 stalks, white parts only, roughly chopped Green Onions
• •1 tablespoon (for blanching) Salt

Instructions

1. 1

   **Prepare the Bones:** Begin by soaking the pork trotters and neck/backbones in a large bowl of cold water for 1-2 hours. Change the water several times to draw out any impurities and blood. Scrub the bones thoroughly under running cold water to remove any remaining debris.

2. 2

   **Blanch the Bones:** Place the cleaned bones in your largest stockpot. Cover them completely with fresh cold water and add 1 tablespoon of salt. Bring the water to a rolling boil over high heat. Boil vigorously for 10-15 minutes, during which time a significant amount of scum will rise to the surface. This step is crucial for a clean-tasting broth.

3. 3

   **Rinse and Clean:** Carefully drain the blanched bones in a colander. Rinse each bone thoroughly under cold running water, scrubbing off any remaining coagulated blood or scum. Discard the blanching water and thoroughly clean the stockpot.

4. 4

   **Start the Simmer:** Return the clean bones to the cleaned stockpot. Add the quartered yellow onion, halved garlic head, sliced ginger, and chopped white parts of the green onions. Pour in 8 liters of fresh cold water, ensuring all bones are fully submerged. If needed, add more water to cover.

5. 5

   **Initial Boil and Skim:** Place the pot over high heat and bring it to a vigorous rolling boil. As it heats, more scum will rise to the surface. Use a fine-mesh skimmer or ladle to meticulously remove all foam and impurities. This step ensures a pure broth.

6. 6

   **Long Simmer for Emulsification:** Once thoroughly skimmed, reduce the heat to maintain a strong, rolling simmer. The water should be visibly agitated, creating constant movement. Partially cover the pot to allow steam to escape but prevent excessive evaporation. Simmer for a minimum of 12-14 hours.

7. 7

   **Replenish Water:** Throughout the simmering process, it is critical to replenish the water every 1-2 hours with hot water (to maintain temperature). The bones must remain fully submerged at all times to properly extract collagen and achieve the milky, emulsified texture characteristic of Tonkotsu.

8. 8

   **Strain the Broth:** After 12-14 hours, the broth should be significantly reduced, milky white, and opaque. Remove the pot from heat. Carefully strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a large, clean heatproof container. Discard all solids (bones, vegetables, aromatics); do not press them, as this can introduce undesirable particles and cloud the broth.

9. 9

   **Final Emulsification (Optional):** For an even creamier, more emulsified texture, you can vigorously whisk the hot broth for a few minutes using a large whisk or immersion blender. Be cautious as the broth is very hot.

10. 10

    **Cool and Store:** Allow the Tonkotsu broth to cool completely at room temperature before refrigerating. Once chilled, a thick layer of solidified fat will form on top. You can skim this off for a lighter broth, or leave it for maximum richness and flavor. The broth is now ready to be used as the base for your Tonkotsu ramen.

Chef's Tips

• 💡**The Right Pot is Key:** Use your largest available stockpot (at least 12-quart/12-liter) to allow ample space for the bones and water, which is essential for proper collagen extraction.
• 💡**Don't Skimp on Skimming:** Thoroughly skimming impurities during the initial boil and subsequent simmering stages is vital for a clean, pure-tasting broth without off-flavors.
• 💡**Vigorous Simmer vs. Gentle Simmer:** Unlike clear broths, Tonkotsu requires a strong, rolling boil/simmer. This constant agitation helps to break down the bones and emulsify the fat and collagen, creating the characteristic milky appearance.
• 💡**Always Replenish with Hot Water:** To maintain the high temperature and continuous extraction, always add hot or boiling water when replenishing the broth. Adding cold water will shock the pot and slow down the process.
• 💡**Patience is a Virtue:** The long simmering time is non-negotiable for authentic Tonkotsu. The hours of cooking are what transform simple bones into a rich, complex, and creamy broth.
• 💡**Storage:** The finished broth can be refrigerated for 3-4 days or frozen in airtight containers for up to 3 months. Thaw in the refrigerator overnight or gently reheat from frozen.