Pork Bone Ramen Broth

Method7 steps

1. 1

   Step 1: Ask the butcher to chop the 2.5 kg trotter leg portions into small pieces and halve the large 2 kg bare pork bones. Have these and the two cleaned chicken carcasses ready, keeping them refrigerated until blanching.

   Uses 2.5 kg pig trotters, leg portions · 2 kg pork bones without meat · 2 chicken carcasses

2. 2

   Step 2: Bring a large pot of separate blanching water to a full boil. Add all the trotter pieces, pork bones and chicken carcasses from step 1 and blanch for about 10 minutes.

   Drain and clean blanched bones · 10 minUses Prepared trotter pieces, pork bones and chicken carcasses · Water, enough to cover the trotter pieces and bones for blanching

3. 3

   Step 3: Drain the blanched bones from step 2 and discard their water. Rinse off visible clots and scum with clean water, then drain. Use a small knife carefully to remove any clots trapped in bone hollows, and clean the work area and tools afterwards.

   Uses Bone supplies only, excluding discarded blanching water · Clean water, for rinsing the blanched bone supplies

4. 4

   Step 4: Put the measured 15 l fresh broth water into a clean stockpot large enough to hold this water, all the bones and optional skin with plenty of headroom. Bring it to a full boil.

   Uses 15 l fresh water, for broth

5. 5

   Step 5: Add all the cleaned, drained bone supplies from step 3 and optional 300 g pork skin to the boiling water from step 4. Bring back to a boil over high heat, then reduce to medium-low and maintain a steady simmer. Cook for about 12 hours as the author guide, checking the pot regularly, until the liquid has reduced to about 4 l and the broth is rich and cloudy. Check the liquid level and adjust the heat to avoid boiling over or scorching; the chicken and any retained meat must be fully cooked.

   Check rich reduced bone broth · 720 minUses Boiling measured broth water · Bone supplies only, excluding rinsing water · 300 g cleaned pork skin, optional

6. 6

   Step 6: Remove and discard the cooked bones from the reduced broth in step 5. Carefully strain the hot broth through a sieve into another clean pot, keeping the strained liquid and discarding the solids. The volume left after straining is not fixed.

   Uses Reduced broth with fully cooked bone supplies and optional skin

7. 7

   Step 7: Stir optional 2 tbsp Japanese bean paste into the hot strained broth from step 6 and season with salt to taste. Use as a broth component in a separately prepared ramen dish. Cool any broth being kept promptly in shallow containers, refrigerate at 4°C or below and use within 3–4 days, or freeze; reheat refrigerated broth to a rolling boil and 74°C before using.

   Uses Strained broth only, excluding discarded bones and solids · 2 tbsp Japanese bean paste, optional · Salt, to taste