Ingredients:

  • 2 kg (4.4 lbs) pork neck bones, split
  • 2 kg (4.4 lbs) pork femur bones, split
  • 2.5 litres (10.5 cups) of water, for soaking
  • 5 litres (21 cups) of fresh water, for simmering
  • 2 large onions, quartered
  • 2 heads of garlic, cut in half horizontally
  • 5 cm (2 inches) ginger, peeled and sliced
  • 1 bunch spring onions (scallions), green parts only, roughly chopped
  • 30ml (2 tablespoons) neutral oil (vegetable, canola, or groundnut oil)

Instructions:

  1. Place the pork bones in a large bowl and cover with cold water. Soak for at least 30 minutes (or up to 2 hours), changing the water every 30 minutes. This removes impurities.
  2. Drain the bones and transfer them to the stockpot. Cover with fresh cold water and bring to a boil over high heat.
  3. Once boiling, reduce the heat to a simmer. Skim off any scum that rises to the surface. Continue simmering and skimming for the first hour.
  4. Add the quartered onions, halved garlic heads, ginger slices, and spring onion greens to the pot.
  5. Continue to simmer the broth, uncovered, for a minimum of 8 hours, or up to 12 hours. The longer it simmers, the richer and creamier it will become. Ensure a gentle rolling boil. Top up with water as needed to keep bones covered.
  6. In the last 30 minutes, add the oil to the pot to create a richer flavour.
  7. Carefully strain the broth through a fine-mesh strainer lined with cheesecloth (if desired) into a clean container. Discard the solids.
  8. Allow the broth to cool slightly, then refrigerate. The fat will solidify on top, making it easy to remove. (This step is crucial for clarity and flavour.)
  9. Once chilled, remove the solidified fat layer from the top of the broth. (You can reserve this fat for other cooking, like roasting veg!)
  10. Season the broth with salt to taste. Use in your favourite ramen recipes or enjoy on its own. You've made a delicious tonkotsu broth recipe!