Ssso, what to do with a large pork shoulder bone? Hmmm? Tonkotsu ramen broth!
(Any excuse for ramen, right?)
This stock is slightly different than most other bone broth recipes, as it needs to remain at a pretty steady hard boil for a lengthy amount of time, rather than a slow simmer. Other than that, however, it’s pretty similar.
You can research Tonkotsu broth recipes online and find numerous suggestions and methods, but for this one I utilized what I had on hand, and it was completely gelatinous after resting in the fridge overnight, which supposedly means it passes the Tonkotsu test. Most importantly, it was delicious, and I now have a go-to stock for any pork bones on hand I don’t want to waste.
1 large pre-roasted ham bone
2 smoked ham hocks
3″ knob of fresh ginger root, trimmed, sliced in half vertically
1 bunch green scallions, trimmed
2 cups portobello mushrooms, cleaned, trimmed and left whole
1 sweet onion, skin removed and quartered
6 cloves of garlic, skin removed, left whole
1 tbsp black peppercorns
1 tsp of salt
oversized stock pot
10 – 12 cups water
Add all ingredients to the extra large stock pot and fill with water a couple of inches from the rim or until all ingredients are submerged, about 10 cups. Bring up to a rapid boil over a high flame. Cover slightly with a lid and continue to rapidly boil 8 – 10 hours, adding additional water only if the liquid reduces to the point the other ingredients could scorch on the bottom of the pan before the 8 hour mark. Once the stock has significantly reduced, taste and adjust salt as needed.
Turn off the heat and allow to cool at least 30 minutes and then carefully remove all ingredients from the stock, use a ladle skimmer to ensure no bones are missed. Discard bones and compost or discard the mushy vegetables. Transfer the cleaned stock to a large container with lid and store in the fridge for at least an hour up to overnight before using. The stock should “gel” up in the fridge. Reheat the stock as needed throughout the week for soup or to flavor other dishes.
To assemble Tonkotsu Ramen:
Bring the Tonkotsu broth up to a boil, reduce to a simmer and add in 1 tsp miso paste, if desired.
Meanwhile cook noodles of choice per package directions. Set aside.
Reheat sliced Pernil or slow roast pork. Add the cooked noodles and pork to a soup bowl.
Next add any of the following: torn seaweed sheets, splash of rice wine vinegar, hot chilies, bean sprouts, spinach, cabbage, scallions, sliced boiled egg , fresh corn, or toasted corn nuts
To finish, ladle in the hot broth. Serve immediately and enjoy!