Tonkatsu Ramen with Tonkotsu Broth

Tonkatsu Ramen with Tonkotsu Broth

Courtesy of National Pork Board 4 Servings • 1 Hr. Prep Time • 6 Hr. Cook Time • 4 Hr. Marinate Time
Ingredients
For the pork marinade
1 lb. pork loin, boneless, thinly sliced
1 Tbsp. sweet soy sauce
2 Tbsp. soy sauce
1 tsp. toasted sesame oil
1 tsp. togarashi (Japanese seven spice)

Tonkotsu Pork Broth
3 lb. pork ribs, with lots of
meat on the bones
1 lb. pork, scraps, trimmed
1 lb. pork leg bones
2 Tbsp. vegetable oil
1 large onion, skin on, rough chopped
12 cloves garlic
1 3-in. knob ginger, rough chopped 2 each leeks, rough chopped
24 scallions, white parts only (reserve greens and light green parts for garnishing finished soup)
8 oz. white mushrooms, whole or scraps

For the soup
2 quarts chicken stock
1/4 c. dashi miso paste
1 quart tonkotsu pork broth
1 pkg. ramen noodles, fresh or dried
as needed seasoned rice vinegar
as needed fresh spinach leaves
Garnish as needed: fresh spinach leaves, chopped green onions, bamboo shoots, hard-cooked egg, (optional)

Directions:

Tonkotsu Pork Broth Procedure:

1. In large stock pot, over high heat add vegetable oil and heat to lightly

smoking.

2. Add onions, garlic, and ginger and cook, tossing as needed until deeply charred on most sides.

3. Add ribs bones with lots of meat and mix well to combine.

4. Add leeks, scallion whites, mushrooms, trim and pork leg bones.

5.Top bones and pork with cold water.

6. Bring to a boil over high heat.

7. Reduce heat to low simmer and cover.

8. Continue cooking until broth is slightly viscous, approximately 6-8 hr. (topping up as necessary to keep bones submerged at all times).

9. Once broth is ready, cook over high heat until reduced to approximately 3 quarts. (You can freeze any soup you don't use)

10. Strain through a fine mesh strainer into a clean pot and discard solids.

11. If you prefer you can strain again through a chinois or a fine mesh strainer lined with several layers of cheese cloth

To serve:

1. In 1 gallon zip lock bag, add pork marinade ingredients and mix together.

2. Marinate for 4 hr. to overnight in refrigeration. Can make a day ahead.

3. In a large pot, bring 6 quarts of water to a boil (for ramen noodles).

4. In sauce pan, add stock, tonkotsu broth, and miso, mix to combine and bring to a boil then turn off the heat

5. Heat a nonstick skillet over high heat.

6. In a single layer, add pork from the marinade one piece at a time. It will cook quickly.

7. Turn each piece over and cook until done, approximately 2 min.

8. Remove pan from the heat and allow pork to rest.

9. Add the ramen noodles to the boiling water and cook according to instructions.

10. When cooked, immediately remove noodles and equally divide them into 4 large soup bowls.

11. Add a handful of baby spinach leaves on top of noodles.

12. Cover each bowl with 1/4 of the broth

13. Slice the pork into julienne strips and add 1/4 to each bowl.

* Miso and Tonkatsu ramen is a relative new comer, having reached national prominence in Japan around 1965. This uniquely Japanese ramen, which was developed in Hokkaido, features a broth that combines copious amounts of miso and is blended with chicken stock and sometimes with tonkotsu or lard ™ to create a thick, nutty, slightly

sweet and very hearty soup. Miso ramen broth tends to have a robust, tangy flavor, so it stands up to a variety of flavorful toppings such as spicy bean paste, butter and corn, leeks, green onions, bean sprouts, ground or sliced pork, cabbage, sesame seeds, white pepper, and chopped garlic. The noodles are typically thick, curly, and slightly chewy.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:

www.PorkBeInspired.com