Homemade Thick Chashu Tonkotsu Ramen

Master the art of tonkotsu at home with this rich, creamy pork bone broth and melt-in-your-mouth braised chashu pork. A restaurant-quality bowl built from scratch.

Ingredients

• 2 kg pork marrow and neck bones
• 500 g pork belly slab
• 200 g ramen noodles
• 1 whole onion
• 1 head garlic
• 50 g fresh ginger
• 100 ml soy sauce
• 50 ml cooking wine
• to taste green onions
• to taste sweet corn
• to taste bamboo shoots
• to taste wood ear mushrooms
• to taste fried shallots
• 1 soft-boiled egg

Instructions

1. 1Blanch the pork bones

   

   Place the pork bones into a large stockpot and cover with cold water. Bring the water to a rolling boil to draw out any impurities, blood, and odors from the bones. Once boiling, skim off any foam that rises to the top.

   Tip: Starting with cold water is essential for drawing out impurities thoroughly before the actual broth-making process begins.
2. 2Sear the blanched bones

   

   Remove the blanched pork bones from the pot and transfer them to a hot wok. Sear the bones until they are lightly browned on all sides to enhance the depth and richness of the final tonkotsu broth.

   Tip: Make sure the wok is sufficiently hot before adding the bones to get a good char without sticking.
3. 3Begin the broth base

   

   Carefully pour boiling water over the seared pork bones in the cooking pot. Using hot water helps maintain the cooking temperature and immediately begins the process of emulsifying the fats and proteins to create a creamy tonkotsu broth.

   Tip: Pouring hot water instead of cold water helps prevent the temperature from dropping, which keeps the cooking process consistent.
4. 4Add aromatics to the broth

   

   Add a whole onion, cloves of garlic, and fresh ginger slices into the pot with the simmering bone broth. These aromatics will infuse the liquid with essential savory and spicy notes, balancing the richness of the pork bones.

   Tip: Crush the ginger and garlic slightly before adding to the pot to help release their oils more effectively into the broth.
5. 5Tie the pork belly

   

   Take a slab of pork belly and roll it tightly. Secure the roll using kitchen twine, tying it firmly at regular intervals. This ensures the chashu maintains a uniform, compact shape during the long braising process.

   Tip: Tying the meat tightly is crucial for uniform cooking and makes it much easier to slice into clean rounds once chilled.
6. 6Parboil the pork belly

   

   Place the tied pork belly into a pot of boiling water along with green onions and a splash of cooking wine. Allow it to parboil briefly, which helps to firm up the meat and remove any residual impurities before the main braising step.

   Tip: The cooking wine and green onions help neutralize any strong pork odors during this initial parboiling stage.
7. 7Braise the pork belly

   

   Place the tied pork belly into a pot with onion, ginger, and garlic. Pour in a soy sauce-based braising liquid, ensuring the pork is partially submerged to absorb the flavors during the slow cooking process.

   Tip: Tie the pork belly with kitchen twine to help it maintain its shape while it braises and becomes tender.
8. 8Slice the braised pork belly

   

   Carefully slice the tender, braised pork belly into thick, uniform pieces using a sharp knife. Ensure each slice is consistent to provide the perfect portion for the tonkotsu ramen bowl, showcasing the rich, melt-in-your-mouth texture achieved through long cooking.

   Tip: Use a gentle sawing motion with the sharpest knife available to keep the soft, braised meat from crumbling.
9. 9Sear the chashu

   

   Place the sliced chashu pork in a cast-iron pan. Use a kitchen torch to sear the surface of the pork slices directly, creating a caramelized and charred finish that adds a smoky flavor.

   Tip: Keep the torch moving constantly to ensure an even char without burning the meat.
10. 10Assemble the ramen

    

    Place cooked ramen noodles into a serving bowl. Carefully pour the hot, prepared tonkotsu broth over the noodles, ensuring they are fully submerged and ready for toppings.

    Tip: Ensure your serving bowl is pre-warmed so the broth stays hot longer while eating.

Storage & Reheating

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Frequently Asked Questions