Tonkotsu ramen with chashu pork

Rich and creamy Japanese tonkotsu broth made from pork bones, with chashu pork, soft-boiled egg, nori and spring onion.

• 1.5 kg pork bones
• 500 g pork belly
• 4 portions fresh ramen noodles
• 4 soft-boiled eggs marinated in soy
• 4 sheets nori
• 4 spring onions, sliced
• 200 g bamboo shoots
• 4 tbsp soy sauce
• 2 tbsp sake
• 2 tbsp mirin
• 4 garlic cloves
• Sesame oil
• Salt

Method

1. 1
   Blanch the pork bones in boiling water for 10 minutes. Rinse well.
2. 2
   Simmer the cleaned bones in water for 12 hours to build a milky white broth. Boil vigorously for the first hour.
3. 3
   Roll the pork belly tightly, tie with string and braise in soy sauce, sake, mirin and water for 3 hours.
4. 4
   Slice the chashu pork and sear in a hot pan until caramelised.
5. 5
   Season the broth with soy sauce and garlic. Cook the noodles.
6. 6
   Assemble bowls: noodles in broth, topped with chashu, halved marinated egg, nori, bamboo and spring onion.