Milky Pork Bone Ramen with Braised Pork Belly

What you need

• 1.5 kg (3 1/4 lb) pork trotters, split into pieces by the butcher
• 1 kg (2 1/4 lb) pork neck bones
• 1 onion, halved, skin on
• 1 whole head of garlic, halved crosswise
• 5 cm fresh ginger, sliced
• 6 scallions, 2 whole for the broth, 4 thinly sliced for serving
• 600 g (1 1/4 lb) skinless pork belly, in one piece
• 120 ml (1/2 cup) soy sauce
• 240 ml (1 cup) sake
• 180 ml (3/4 cup) mirin
• 2 tbsp sugar
• 4 large eggs
• 480 g (1 lb) thin straight ramen noodles, fresh or dried
• salt, to taste
• 2 tsp toasted sesame seeds, for serving
• pickled red ginger, for serving, optional

Method

Restated from the original video

1. 1

   Put the trotters and neck bones in the largest pot available, cover with cold water and bring to a boil. Boil hard for 10 min.

2. 2

   Drain the bones, rinse them under cold water and rub off any grey scum. Wash out the pot.

3. 3

   Return the bones to the clean pot, cover with about 4 l of fresh water and bring back to a boil.

4. 4

   Keep the pot at a hard, rolling boil with the lid ajar for 10-12 hours. Top up with boiling water whenever the bones start to poke out. The broth turns milky and opaque as the fat and collagen break down.

5. 5

   For the last 90 min, add the onion, garlic, ginger and the 2 whole scallions.

6. 6

   While the broth cooks, roll the pork belly up tightly along its length and tie it with kitchen string every 3 cm.

7. 7

   Put the pork belly in a small pot with the soy sauce, sake, mirin, sugar and 80 ml water. Bring to a simmer.

8. 8

   Cover with the lid slightly open and simmer gently, turning the roll every 20 min, until a skewer slides in easily, about 2 hours. Thick pork should be very tender at this point.

9. 9

   Lift out the pork, let it cool, then wrap and chill for at least 2 hours so it slices cleanly. Keep the braising liquid.

10. 10

    Lower the eggs into boiling water and cook for 6 min 30 s, then move them to iced water and peel.

11. 11

    Mix 120 ml of the cooled braising liquid with 120 ml water, add the peeled eggs and chill for at least 2 hours, turning them once.

12. 12

    The yolks stay soft and only lightly cooked, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

13. 13

    Strain the broth through a fine sieve and discard the solids. Boil it down to about 2 l if there is more, then season lightly with salt.

14. 14

    Slice the chilled pork into 5 mm rounds and warm them in a ladle of hot broth.

15. 15

    Cook the noodles in a large pot of boiling water until just firm, usually 1-2 min for thin noodles, then drain well.

16. 16

    Put 2 tbsp of the braising liquid into each warm bowl, pour in 400-500 ml hot broth and stir. Add the noodles, then top with the pork, halved eggs, sliced scallions, sesame seeds and pickled red ginger.

Imported from angiesrecipereview.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.