Pork Broth Ramen Recipe

A rich, deeply savory pork broth built from pork bones and a chashu-style shoulder roast, simmered low and slow until the broth turns cloudy and full-bodied. This is the broth to make when you want real ramen-shop flavor without needing a 12-hour tonkotsu boil.

• 3 lbs pork neck bones or ham hocks
• 1 lb pork shoulder, in one piece
• 1 onion, halved
• 1 head garlic, halved crosswise
• 2 inches ginger, sliced
• 3 scallions, whole
• 12 cups water
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon salt, plus more to taste

Instructions

1. 1Place the pork bones in a large pot, cover with cold water, and bring to a boil. Boil hard for 5 minutes — this draws out impurities that would otherwise cloud and muddy the broth's flavor.
2. 2Drain the bones and rinse them well under cold water, scrubbing off any scum. Rinse out the pot too.
3. 3Return the bones to the clean pot along with the pork shoulder, onion, garlic, ginger, and scallions. Add the 12 cups of water.
4. 4Bring to a boil, then reduce to a low, steady simmer. Skim off any foam that rises in the first 20 minutes.
5. 5Simmer uncovered for 2 hours, then remove the pork shoulder (it should be tender) and set it aside to cool and slice later for chashu-style topping.
6. 6Continue simmering the bones for another 1.5 hours, until the broth has reduced and turned rich and slightly cloudy.
7. 7Strain the broth through a fine mesh sieve, discarding the solids. Stir in the soy sauce, mirin, and salt, tasting and adjusting as you go.
8. 8Serve hot over cooked ramen noodles, topped with sliced pork shoulder and your favorite toppings.