Japanese · Free recipe
Rich Pork Bone Ramen
Pork bones boil hard for hours until the broth turns milky, opaque and deeply savory, then it is seasoned with a soy tare and poured over springy noodles. Rolled chashu pork, marinated soft eggs and scallions complete a weekend project that rivals any ramen counter.
- Prep
- 1 hr
- Cook
- 12 hr
- Total
- 13 hr
- Serves
- 6
- Level
- Hard
Method
-
Cover the bones with cold water in a large stockpot, bring to a boil for 10 minutes, then drain and scrub off all the gray scum and dark bits under running water; clean the pot too.
-
Return the bones to the pot, cover with fresh water by 2 inches, and keep at a hard, rolling boil for 10 to 12 hours, topping up with boiling water whenever the bones peek out; add the onion, garlic and ginger for the last hour. The broth is ready when it is creamy and opaque.
-
Meanwhile, simmer the soy sauce, mirin, sake, sugar and 1 cup water in a pot just large enough to hold the rolled pork belly; add the pork, cover, and braise on low for 3 hours, turning every 30 minutes, until very tender.
-
Cool the pork in the liquid and chill overnight if possible so it slices neatly; reserve the braising liquid as the tare.
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Boil the eggs for 6 1/2 minutes, chill in ice water, peel, and soak in 1 cup of the cooled braising liquid mixed with 1/2 cup water for at least 4 hours.
-
Strain the broth through a fine sieve and season lightly with salt; keep it at a simmer.
-
Slice the chashu and sear the slices briefly in a hot pan or under a broiler until the fat bubbles.
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Cook the noodles according to the package, usually 1 to 2 minutes, while you add 2 tablespoons of tare to each warmed bowl.
-
Ladle about 1 1/2 cups of hot broth into each bowl, add the drained noodles, and top with chashu, a halved egg, green onions, nori and sesame seeds.
Zest note from the test kitchen
The rolling boil matters: a gentle simmer gives you clear stock, while violent bubbling emulsifies the fat and collagen into that signature milky body.
