Tonkotsu Ramen is a Korean noodles dish with the noodles served in the pork broth, see how to cook.
5 Clove (25 gm)
1⁄2 Cup (8 tbs)
Red chili pepper
1 , chopped
2 Cup (32 tbs)
In a large pot of water,add the pigs feet. Soaked in the water for about two hours, changed the water after an hour. Bring to a boil and boil them for 30 minutes. Discard the water, wash the pot and the bones. Put the pieces back in the pot with 1 one inch piece of ginger and five cloves of garlic. Put them to a slow boil for twenty hours. About every hour skim off any foam and fat. After the 20 hours, remove the bones and strain the liquid. Chill in the refrigerator until required.
In a pan with the salted boiling water, add the bean sprouts and boil for a minute. Strain and run under cold water, drain well.
In a small bowl, addd miso, soy sauce and spicy red chilli pepper; mix well.
In a pan with boiling water, cook the noodles for about 2-3 min, strain and run under cold water; remove on a deep dish. Top the noodles with the bean sprouts , place the pork pieces, green onion, prepared sauce and pour over the pork broth.
In the wonderful world of authentic ramen, Tonkotsu broth is the Holly Grail of noodle soup broths. It’s decadently thick and rich with the collagen and fat from pork marrow bones that have been simmered for hours until you get an almost milky white broth. Given the availability of reasonably good packaged ramens, and one bowl meals, most sane people in Japan don’t undertake the challenge of making ramen at home from scratch. This recipe is either for the clinically insane, or the seriously hardcore foodie