We had friends over for dinner this weekend and I made ramen. This was my best tonkotsu broth so far. My base was pork feet, pork femurs, pork shanks, chicken feet and back fat. I was careful to soak the bones overnight and to skim off the gray scum in the first hour of an eight hour boil. I really wanted to go to bed so I cooled the strained broth with some of the soft back fat in an ice bath while ‘stirring’ it with my immersion blender. In the morning, the refrigerated broth was very gelatinous and very white.
My wife doesn’t care for pork belly so I made a chasu by braising a pork sirloin with leeks, garlic and ginger. Since the tonkotsu broth didn’t have the pork flavor I wanted, I added the braising liquid as I further reduced the broth before our guests arrived. That did the trick and the result was full of porky goodness.
My presentation still needs a lot of work but the overall flavor experience was everything I had hoped for.
by Successful_System479
3 Comments
I just use pork cheeks, spine and pumpkin for the broth, turns out rich and creamy every time. If you’re using an immersion blender anyway you can just blend it at 2-3 hours in and do the final boil. No need to do an 8 hour one.
At first glance I thought this was a giant panna cotta.
Tbh I think it’s stunning! The eggs are literally picture-perfect and I can almost feel how smooth and soft that broth is.