Homemade (gluten Free!) Tonkotsu Ramen, Sourcing the Best In

• tiempo total: 4 hours 25 minutes

Ingredientes

Recipe adapted from Brian Lagerstrom:

PORK BROTH

4-5lb pork bones

Piece of pork trotter

Piece of pork fat or pork belly

Water

Instrucciones

Add pork parts to large stock pot, cover with water, bring to a boil then drain water from pork & rinse bones. Add rinsed bones to pressure cooker & top with water till it reaches the full line. Cook, high pressure for 80 mins.

Return broth & bones to large stock pot & bring to boil for 30 min until broth has taken on an opaque quality & has reduced by 25-30%. Strain out solids.

Pro-tip: repeat this process 2 more times to get more of that rich fatty broth, especially if you’re using high quality pasture raised bones!

If using pork belly be sure to gather up the bits of meat when straining the bones to add to your ramen later!

TARE

30g (~1c) Kombu

30g (2 1/2c) bonito flakes

30g (about 2c) dried anchovies

30g (about 2c) dried shitake

500g (1 3/4c) coconut aminos or soy sauce

1500g/mL water

Combine ingredients, bring to simmer. Off heat, cover, & steep for 1 hour. Strain out solids.

CHASHU PORK

3-4lb/1.5kg boneless pork shoulder

3000g/mL water

1 knob ginger, sliced

500g (1 3/4c) coconut aminos soy sauce

Sear meat on all sides in dutch oven over med-high heat. When roast has been seared, add water, sliced ginger, & soy sauce. Bring to simmer, reduce heat to low, cover, & continue to cook for 90-100 min.

When finished, texture should be soft, but not shreddable. Allow to cool in liquid then wrap & refrigerate. Slice thin when cooled.

Recipe continued in comments!