Tonkotsu Pork Ramen (Without Noodles)
A rich, slow-simmered pork bone broth served with tender pork belly, soft-boiled eggs, and veggies.
Ingredients
For the Broth (Tonkotsu-style):
2 lbs pork neck bones or pork femur bones
1 onion, halved
4 garlic cloves, smashed
1-inch knob ginger, sliced
1 Tbsp apple cider vinegar (to extract minerals)
10 cups water
Salt, to taste
For the Toppings:
6 oz pork belly, sliced
2 eggs (soft-boiled)
½ cup bok choy, halved
¼ cup shiitake mushrooms, sliced
1 green onion, chopped
1 tsp toasted sesame oil (for finishing)
1 tsp coconut aminos or tamari (optional, for salt & depth)
Optional: chili oil or crushed red pepper
Macronutrients
(makes 4 servings)
Protein: 30g
Fat: 26g
Carbs: 2g
Preparation
Make the broth: In a large stockpot, cover pork bones with water, bring to a boil for 10 minutes, then drain and rinse the bones. Refill pot with 10 cups fresh water, add bones, onion, garlic, ginger, and vinegar. Simmer uncovered for 8–12 hours (the longer, the richer). Strain the broth and season with salt and coconut aminos or tamari.
Cook the pork belly: In a skillet over medium-high heat, sear pork belly slices until browned and crisp on both sides (about 3–4 minutes per side). Set aside.
Prepare the soft-boiled eggs: Boil eggs for 6–7 minutes. Transfer to ice bath, peel, and slice in half.
Blanch vegetables: Briefly blanch bok choy and mushrooms in the hot broth for 2–3 minutes until tender.
Assemble the bowl: Ladle hot broth into a bowl. Add seared pork belly, soft-boiled egg halves, bok choy, and mushrooms. Garnish with green onion, a drizzle of sesame oil, and chili oil if desired.
TUESDAY 251202