Ingredients with Measurements:
- 1 pound of pork belly
- 1 pound of pork bones
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 6 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of miso paste
- 2 tablespoons of soy sauce
- 1 tablespoon of sake
- 1 tablespoon of mirin
- 1 tablespoon of chili paste
- 8 cups of water
- 4 packs of ramen noodles
- 4 soft-boiled eggs
- 4 green onions, sliced
- 4 sheets of nori seaweed
- 1 cup of bean sprouts
- 1 cup of corn kernels
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Skimmer
- Tongs
Step-by-step instructions:
1. Preheat the oven to 375°F. Place the pork belly on a baking sheet and season with salt and pepper. Roast for 45 minutes until crispy. Once done, set aside.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the onion, garlic, and ginger. Cook for 5 minutes until fragrant.
3. Add the pork bones to the pot and cook for 10 minutes until browned.
4. Add the miso paste, soy sauce, sake, mirin, and chili paste. Stir well.
5. Pour in the water and bring to a boil. Reduce the heat to low and simmer for 6 hours.
6. Use a skimmer to remove any impurities that float to the surface.
7. Remove the pork bones from the pot and strain the broth through a fine-mesh strainer. Discard any solids.
8. Cook the ramen noodles according to the package instructions. Drain and set aside.
9. To serve, divide the noodles among four bowls. Pour the hot broth over the noodles.
10. Slice the pork belly and place on top of the noodles. Add the soft-boiled egg, green onions, nori seaweed, bean sprouts, and corn kernels.
11. Serve hot and enjoy!
Time:
Preparation time: 30 minutes
Cooking time: 6 hours
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 800
Fat: 40g
Carbohydrates: 60g
Protein: 50g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Pork bones can be substituted with chicken bones or vegetable broth.
- Miso paste can be substituted with soybean paste or fish sauce.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sake can be substituted with rice vinegar or white wine.
- Mirin can be substituted with rice vinegar or honey.
- Chili paste can be substituted with sriracha or gochujang.
Variations:
- Add sliced mushrooms or bamboo shoots for extra flavor.
- Use udon noodles instead of ramen noodles.
- Add a splash of lime juice for a tangy kick.
Tips and tricks:
- Make the broth ahead of time and store it in the refrigerator for up to 3 days.
- To make soft-boiled eggs, bring a pot of water to a boil. Gently lower the eggs into the water and cook for 6 minutes. Remove from the water and place in a bowl of ice water to stop the cooking process.
- To make the pork belly crispy, score the skin with a sharp knife before roasting.
Storage instructions:
Store leftover broth in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth in a pot over medium heat until hot.
Presentation ideas:
Serve the ramen in a large bowl with chopsticks and a spoon.
Garnishes:
Garnish with sliced green onions, nori seaweed, and sesame seeds.
Pairings:
Pair with a cold beer or a glass of sake.
Suggested side dishes:
Serve with a side of edamame or a seaweed salad.
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the broth is too bland, add more soy sauce or miso paste.
Food safety advice:
- Make sure to cook the pork bones thoroughly to avoid any foodborne illnesses.
- Store leftover broth in the refrigerator and consume within 3 days.
Food history:
Tonkotsu ramen originated in Fukuoka, Japan in the 1930s. It is known for its rich and creamy pork broth.
Flavor profiles:
This spicy tonkotsu ramen has a savory and spicy flavor with hints of umami.
Serving suggestions:
Serve hot and enjoy as a main dish.
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Region: Japanese