Tonkotsu Ramen Broth

A rich, milky, and incredibly savory pork bone broth, simmered for hours until collagen emulsifies, forming the creamy base for Tonkotsu ramen.

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.