Takes 13 hours to make and might not get you to Japanese ramen level, but it’ll take you fuckin close.

Yields4 Servings
Prep Time15 minsCook Time12 hrs 15 minsTotal Time13 hrs

HERE’S WTF YOU NEED:
 8 l water
 3 kg pork trotters
 1 kg pork backbone
 2 three-inch ginger knobs, peeled
 12 cloves garlic, peeled
 3 stalks green onions, cut into three inch pieces
 2 Spanish onions, quartered
 4 shallots, halved

HERE’S WTF YOU DO:
1

Most bones come cleaned from the supermarket. But on the off chance yours aren't, give them a light scrubbing before you start, careful not to break the skin.

2

In a huge mothafuckin pot, dump your bones and wash them thrice with cold water. Then, fill the pot with water that reaches around 2 inches above the top of the bones. Then, get your pot on the stove and start off with low heat and occasional stirring as you don’t want your bones settling at the bottom and burning. Also, ensure the spoon you’re using to stir is long and reaches the bottom. Once this liquid comes up to a rolling boil, let this go for 15 minutes and in that time, you will notice a greyish scum coming off and collecting at the top. Skim this off (v.imp, don’t miss this step), and continue doing so for the 15 minutes. Towards the end of the 15 mins, you will notice the scum rising to the top takes on a whitish color rather than the previous grey. Turn off the heat and strain the water out, and give the bones a rinse with cold tap water to wash off the excess scum.

3

Put them back into the pot , fill it with 8 l of water and to this pot add in the ginger, garlic, green onions, Spanish onions, shallots and turn up the heat bringing it up to a rapid boil, occasionally stirring so as not to let the bones stick to the bottom. At this point, if you do see any thick white scum, skim it off. But ideally you should just see some white foam on the top. Once you get here, lower the temperature just enough so as to maintain the boil (the water should be rapidly bubbling and not gently simmering; it is this activeness that’ll create the rich, creamy broth you'll be orgasming to later).

4

Place the lid on the pot, and let this go for 12 hours, giving it a stir and topping up (to the original water mark) with hot water every hour for the first 8 hours. Then, for the last four hours, take off the lid and let the broth reduce, stirring every half hour.

5

Fill a tub with ice and cold water, strain your broth into another pot and let it rapidly cool in the ice bath. Cover and refrigerate overnight. It's ready to eat the next day!

Ingredients

HERE’S WTF YOU NEED:
 8 l water
 3 kg pork trotters
 1 kg pork backbone
 2 three-inch ginger knobs, peeled
 12 cloves garlic, peeled
 3 stalks green onions, cut into three inch pieces
 2 Spanish onions, quartered
 4 shallots, halved

Directions

HERE’S WTF YOU DO:
1

Most bones come cleaned from the supermarket. But on the off chance yours aren't, give them a light scrubbing before you start, careful not to break the skin.

2

In a huge mothafuckin pot, dump your bones and wash them thrice with cold water. Then, fill the pot with water that reaches around 2 inches above the top of the bones. Then, get your pot on the stove and start off with low heat and occasional stirring as you don’t want your bones settling at the bottom and burning. Also, ensure the spoon you’re using to stir is long and reaches the bottom. Once this liquid comes up to a rolling boil, let this go for 15 minutes and in that time, you will notice a greyish scum coming off and collecting at the top. Skim this off (v.imp, don’t miss this step), and continue doing so for the 15 minutes. Towards the end of the 15 mins, you will notice the scum rising to the top takes on a whitish color rather than the previous grey. Turn off the heat and strain the water out, and give the bones a rinse with cold tap water to wash off the excess scum.

3

Put them back into the pot , fill it with 8 l of water and to this pot add in the ginger, garlic, green onions, Spanish onions, shallots and turn up the heat bringing it up to a rapid boil, occasionally stirring so as not to let the bones stick to the bottom. At this point, if you do see any thick white scum, skim it off. But ideally you should just see some white foam on the top. Once you get here, lower the temperature just enough so as to maintain the boil (the water should be rapidly bubbling and not gently simmering; it is this activeness that’ll create the rich, creamy broth you'll be orgasming to later).

4

Place the lid on the pot, and let this go for 12 hours, giving it a stir and topping up (to the original water mark) with hot water every hour for the first 8 hours. Then, for the last four hours, take off the lid and let the broth reduce, stirring every half hour.

5

Fill a tub with ice and cold water, strain your broth into another pot and let it rapidly cool in the ice bath. Cover and refrigerate overnight. It's ready to eat the next day!

TONKOTSU RAMEN BROTH

The broth can be refrigerated for 2 days and frozen for up to 1 month.
For the rest of the ramen toppings, head on over here:
Chashu (Braised Pork Belly)
Ajitsuke Tamago (Flavoured Ramen Egg)

And once you’ve got your toppings sorted, assemble your lickable, slurpable worthy bowl of Tonkotsu Ramen here:
Tonkotsu Ramen

Send this to someone who can't cook!