Tonkotsu Broth

Name: Tonkotsu Broth
Yield: 8 servings
Ingredients: 2 lb pork trotters; 2 lb pork neck bones; 6 oz pork fatback; 5 qt cold water; 6 qt water; 1 large yellow onion; 1 head garlic; 2 in fresh ginger; 4 stalks scallion greens

👥 8 servings

🗣️ English (detected)

category: Soups

counters: Ramen Shop

aka: tonkotsu, tonkotsu broth, 豚骨, とんこつ, pork bone broth, white pork broth, Hakata broth, ramen broth, milky pork broth

pairs-with: tonkotsu-ramen

slack: unforgiving — let it drop from a hard rolling boil to a simmer and the fat separates back out, and the broth is grey for good

washing-up: the stockpot, a coarse sieve, a container for the strained broth

step: strain, pressing the softened marrow through

#pork #japanese #stock #ramen #stovetop

From: John Chen's Tabular Recipes

🥘 Ingredients

pork trotters 2 lb
pork neck bones 2 lb
pork fatback 6 oz
cold water 5 qt
water 6 qt
yellow onion 1 large
garlic 1 head
fresh ginger 2 in
scallion greens 4 stalks

🍳 Cookware

stockpot

1

A shop boils this twelve to eighteen hours and never empties the pot — it tops up, draws off, and starts again.
2

Cover pork trotters , pork neck bones and pork fatback with cold water in a stockpot , bring to a hard boil and 30 min . Scrub every bone until nothing brown or grey clings to it, and scrub the pot.
3

Return @&( timer to the pot with water and 8 hr at a hard rolling boil, topping the water back to its line every hour. Never let it fall to a simmer.
4

Drop yellow onion , garlic , fresh ginger and scallion greens into @&( timer for the last hour only, 1 hr .
5

Strain @&( timer through a coarse sieve, pressing the marrow and cartilage through with a ladle. It should coat a spoon hot and set to a firm jelly cold.

Actions

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