Tonkotsu Ramen Pork Bone Broth

Rinse pork bones thoroughly under cold water to remove any blood or impurities. Place bones in a large pot, cover with cold water, bring to a rolling boil, and blanch for 15-20 minutes. This process removes impurities and strong odors.

Drain the blanched bones, discard the dirty water, and rinse each bone individually under cold water, scrubbing away any remaining scum. Clean the pot. Return the cleaned bones to the pot and add 4-5 liters of fresh cold water.

Bring the water to a vigorous boil over high heat. Once boiling, reduce heat to medium-high and maintain a rolling boil. Skim off any scum that rises to the surface continuously for the first hour. This is crucial for a clear, clean broth.

After about an hour of skimming, add the roughly chopped green onion whites, sliced ginger, halved garlic head, quartered yellow onion, kombu, and dried shiitake mushrooms (if using).

Reduce the heat to medium-low, maintaining a strong, rolling simmer. The broth should be bubbling vigorously, not just a gentle simmer. Cover the pot loosely or leave slightly ajar. Continue simmering for 12-18 hours, replenishing water as needed to keep bones submerged.

After 12-18 hours, the broth should be milky white and reduced. The bones should be soft and crumbling. Remove all solids with a slotted spoon. Strain the broth through a fine-mesh sieve or cheesecloth to remove any small bone fragments or aromatics.

Taste the finished Tonkotsu broth and season with salt to your preference. It should be rich and flavorful. It is now ready to be used as the base for your ramen, or can be cooled and stored for later use.