Ingredients
- pork shoulder 1000.0 g
- Water 3000.0 ml
- garlic 30.0 g
- onion 150.0 g
- ground ginger 10.0 ml
- pork shoulder 500.0 g
- soy sauce 100.0 g
- brown sugar 50.0 g
- Rice Vinegar 30.0 ml
- Water 200.0 ml
- Eggs 4.0 units
- soy sauce 50.0 g
- Water 100.0 ml
- ramen noodles 400.0 g
- spring onions 50.0 g
- sesame seeds 5.0 g
Cooking Instructions
Flag: Raw Meat Handling. Blanch pork shoulder in boiling water for 10 minutes to release impurities.
Drain the blanched pork and scrub under cold running water to remove all coagulated marrow and blood.
Place the cleaned pork into a fresh stockpot and cover with 3000ml of water.
Add the peeled onion, crushed garlic cloves, and ground ginger to the pot.
Bring to a vigorous boil and maintain a high heat for 6-8 hours, topping up water levels to keep meat submerged.
Once the liquid is milky and white, strain through a fine-mesh sieve and discard all solids.
Slice the pork shoulder into slabs approximately 2cm thick.
Sear the slabs in a dry hot skillet for 3 minutes per side until a dark crust forms.
In a small pot, whisk together soy sauce, brown sugar, rice vinegar, and 200ml water.
Braise the seared pork in the liquid on low heat for 90 minutes until tender.
Let the pork rest in the liquid for 20 minutes before slicing into thin ribbons.
Prepare an ice bath with cold water and ice cubes.
Bring a small pot of water to a boil and gently lower the eggs into the water.
Boil the eggs for exactly 6 minutes and 30 seconds.
Immediately transfer the eggs to the ice bath and let them cool for 10 minutes.
Carefully peel the eggs and place them in a bag with soy sauce and water to marinate for 1 hour.
Slice the spring onions into thin rounds for garnishing.
Boil the ramen noodles in a separate pot for 2-3 minutes until al dente.
Drain the noodles thoroughly and divide them among four deep serving bowls.
Ladle the hot Tonkotsu broth over the noodles and arrange the pork and eggs on top.
Garnish with spring onions and sesame seeds before serving immediately.