0.0 – 0 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
7 hr 35 min |
| Active: |
1 hr 30 min |
| Yield: |
6 to 8 servings |
| Level: |
Intermediate |
| Total: |
7 hr 35 min |
| Active: |
1 hr 30 min |
| Yield: |
6 to 8 servings |
Ingredients
- 1 pound yellow onions, halved but skin still on
- 1/3 cup garlic cloves
- 1 knob fresh ginger about 2 inches long, halved lengthwise
- 2 pounds pigs’ feet
- 1 pound chicken feet (substitute chicken necks and backs if needed)
- 1/4 pound char siu ends or bacon
- 1 cup cream cheese
- 1/2 cup mushroom salt
- 1/2 cup light soy sauce
- 1/4 cup sesame oil
- 1 teaspoon ground white pepper
- 6 to 8 slices raclette cheese
- 1/2 slab skin-on pork belly (see Cook’s Note)
- 1/4 cup minced garlic
- 1/4 cup minced fresh ginger
- 3 tablespoons sugar
- 1 cup soy sauce
- 1/2 cup mirin
- 8 ounces fresh ramen, preferably Sun brand
- Suggested toppings: chopped green onions, corn, pickled radish, kimchi, soft-boiled eggs
Instructions
- For the tonkotsu stock: Place the onions, garlic and ginger in a large, heavy-bottomed stockpot. Turn the heat to high and begin to sear until the edges are nice and charred, 4 to 5 minutes. Toss in the pigs’ feet, chicken feet and char siu ends and fill with water. Bring to a rolling boil, then cover. Let boil for 6 hours, checking the water level periodically and adding more if needed. (Having a rolling boil is important, as it will emulsify the fats and gelatin, resulting in a creamier broth.)
- Strain the stock. Whisk in the cream cheese, mushroom salt, soy sauce, sesame oil and white pepper.
- For the char siu: Meanwhile, preheat the oven to 350 degrees F.
- On a cutting board, place the pork belly skin-side down and rub the garlic, ginger and sugar evenly on the surface. Roll the pork belly into a spiral shape, then truss the belly like you would porchetta.
- In a braising pan, pour the soy sauce, mirin and 4 cups water. Add the pork belly, then cover and bake for 2 hours. Flip the belly, then re-cover and continue to bake for another 2 hours. Transfer the char siu to a baking sheet and let cool completely in the fridge. (Char siu needs to be chilled to slice; otherwise it will fall apart.) Slice.
- To serve: Boil the ramen noodles for 1 to 1 1/2 minutes. Place the noodles in bowls and garnish with green onions, char siu, corn, pickled radish, kimchi, soft-boiled egg (be creative; the sky is the limit). Ladle in the broth and top each with a slice of raclette cheese. If you have a kitchen torch, broil the cheese until nice and toasty.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
925 |
| Total Fat |
59 g |
| Saturated Fat |
22 g |
| Carbohydrates |
36 g |
| Dietary Fiber |
3 g |
| Sugar |
9 g |
| Protein |
56 g |
| Cholesterol |
218 mg |
| Sodium |
3404 mg |
| Serving Size |
1 of 8 servings |
| Calories |
925 |
| Total Fat |
59 g |
| Saturated Fat |
22 g |
| Carbohydrates |
36 g |
| Dietary Fiber |
3 g |
| Sugar |
9 g |
| Protein |
56 g |
| Cholesterol |
218 mg |
| Sodium |
3404 mg |
