Tonkotsu Pork Broth
A milky, collagen-rich pork bone broth simmered until opaque and deeply savory.
Dietary
Keto, Wheat free, Dairy free, Nut free
Allergens
Red meat
Pork trotters and neck bones are boiled hard for hours until the broth turns creamy white, emulsifying marrow and collagen into a thick, savory base. This is the foundation for authentic tonkotsu ramen, prized for its rich mouthfeel and deep porky flavor. Expect a long, mostly unattended simmer that rewards patience with a restaurant-quality broth.
Ingredients
- 3 pounds pork trotters, split lengthwise
- 2 pounds pork neck bones
- 1 pound chicken feet or wings (optional, for extra collagen)
- 1 whole onion, halved
- 1 head garlic, halved crosswise
- 4 inches fresh ginger, sliced
- 4 quarts water, plus more as needed
- 2 tablespoons neutral oil
- 1 teaspoon kosher salt
Method
-
Place the pork trotters, neck bones, and chicken feet in a stock pot and cover with cold water. Bring to a rolling boil over high heat and boil hard for 10 minutes to purge impurities.
-
Drain the bones in a colander and rinse each piece under cold running water, scrubbing off any coagulated scum and residue from the bones and joints.
-
Rinse out the stock pot to remove any residue, then return the cleaned bones to the pot.
-
Heat the oil in a 9-inch skillet over medium-high heat and sear the halved onion and garlic head, cut-side down, until deeply browned, about 4 minutes.
-
Add the seared onion, garlic, and sliced ginger to the stock pot with the bones. Pour in the water, making sure the bones are fully submerged.
-
Bring the pot to a vigorous rolling boil over high heat and maintain that hard boil, uncovered, for 8 hours, topping off with hot water as needed to keep bones submerged.
-
Continue boiling hard for an additional 4 hours, periodically skimming excess foam from the surface while topping off water, until the broth turns opaque, milky white, and thickened.
-
Remove the pot from heat and strain the broth through a fine-mesh sieve into a large bowl or pot, discarding the bones, onion, garlic, and ginger.
-
Stir the salt into the strained broth and taste; the broth should taste rich and porky, concentrated enough to be diluted with ramen stock or seasoning base when serving.
-
Use immediately or cool to room temperature before refrigerating in an airtight container for up to 4 days, or freeze for up to 3 months.
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Tonkotsu Pork Broth
Pork trotters and neck bones are boiled hard for hours until the broth turns creamy white, emulsifying marrow and collagen into a thick, savory base. This is the foundation for authentic tonkotsu ramen, prized for its rich mouthfeel and deep porky flavor. Expect a long, mostly unattended simmer that rewards patience with a restaurant-quality broth.
12 hr 40 min 16 oz 320 cal
Ingredients
- 3 pounds pork trotters, split lengthwise
- 2 pounds pork neck bones
- 1 pound chicken feet or wings (optional, for extra collagen)
- 1 whole onion, halved
- 1 head garlic, halved crosswise
- 4 inches fresh ginger, sliced
- 4 quarts water, plus more as needed
- 2 tablespoons neutral oil
- 1 teaspoon kosher salt
Method
- 1
Place the pork trotters, neck bones, and chicken feet in a stock pot and cover with cold water. Bring to a rolling boil over high heat and boil hard for 10 minutes to purge impurities.
- 2
Drain the bones in a colander and rinse each piece under cold running water, scrubbing off any coagulated scum and residue from the bones and joints.
- 3
Rinse out the stock pot to remove any residue, then return the cleaned bones to the pot.
- 4
Heat the oil in a 9-inch skillet over medium-high heat and sear the halved onion and garlic head, cut-side down, until deeply browned, about 4 minutes.
- 5
Add the seared onion, garlic, and sliced ginger to the stock pot with the bones. Pour in the water, making sure the bones are fully submerged.
- 6
Bring the pot to a vigorous rolling boil over high heat and maintain that hard boil, uncovered, for 8 hours, topping off with hot water as needed to keep bones submerged.
- 7
Continue boiling hard for an additional 4 hours, periodically skimming excess foam from the surface while topping off water, until the broth turns opaque, milky white, and thickened.
- 8
Remove the pot from heat and strain the broth through a fine-mesh sieve into a large bowl or pot, discarding the bones, onion, garlic, and ginger.
- 9
Stir the salt into the strained broth and taste; the broth should taste rich and porky, concentrated enough to be diluted with ramen stock or seasoning base when serving.
- 10
Use immediately or cool to room temperature before refrigerating in an airtight container for up to 4 days, or freeze for up to 3 months.
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