My first ever bowl of successful tonkotsu ramen that tasted better than the restaurant! I made it GF too. 10/10!

I made my first successful tonkotsu ramen, and I made it GF. My hubby and I were blown away.

I used split pig feet, neck bone, back bone, and Berkshire backfat for mouth-feel.

I used a shio tare with a garlic-infused Berkshire lard added in.

For the chashu, I cubed it, marinated it overnight, and then roasted it low and slow while tightly sealed. For the ramen eggs, I marinated 24 hours. It was 10/10. Seriously so blown away!