Pork Ramen Broth
Rich, creamy, and deeply umami, this authentic Japanese-style pork ramen broth simmers for half a day to extract maximum collagen, resulting in a luxuriously thick, milky-white base for homemade ramen.
Prep Time: 20 minutes
Cook Time: 12–15 hours (active time: 30 mins)
Servings: 4 (yields ~2 quarts broth)
Ingredients
- 1.1 lbs (500g) pork femurs or neck bones (cut into large pieces)
- 2.75 lbs (1.25kg) pig trotters (split lengthwise by butcher)
- 1 chicken carcass (optional, for extra depth)
- 5.3 oz (150g) pork skin (rolled and tied with twine for easy removal)
- 7.5 quarts (7L) filtered water (plus extra for blanching)
For Serving (Per Bowl):
- 1 tsp soy sauce or salt (to taste)
- 1 tsp mirin or sake (optional)
- Fresh ramen noodles
- Toppings: chashu pork, soft-boiled egg, scallions, nori
Instructions
1. Blanch the Bones
- In a 12-quart stockpot, cover bones and trotters with cold water. Bring to a rolling boil for 10 minutes.
- Drain, rinse bones under cold water, and scrub off any dark residue with a brush.
2. First Simmer (Critical Step)
- Return cleaned bones to the pot with 7.5 quarts fresh water. Bring to a boil, then reduce to a bare simmer.
- Skim scum and fat every 30 minutes for the first 2 hours (key for clarity and flavor).
3. Long Cook
- After 2 hours, add pork skin and chicken carcass.
- Partially cover and maintain a gentle bubble (water should tremble, not boil) for 10–12 more hours.
- Pro Tip: Use a slow cooker on “Low” for 18 hours if stove monitoring is difficult.
4. Strain & Store
- Strain through a fine-mesh sieve lined with cheesecloth. Discard solids.
- Chill overnight. Skim solidified fat if desired (though fat = flavor!).
5. Serve
- Reheat broth without boiling (to preserve texture). Season with:
- Per 2 cups broth: 1 tsp salt, ½ tsp msg (optional but traditional).
- Pour over cooked noodles and toppings.
Pro Techniques
- Milky Color Secret: The rolling boil in Step 1 emulsifies fat and collagen—don’t skip!
- Time-Saver: Pressure cook for 4 hours (but texture will be less velvety).
- Freezing: Portion into ice cube trays for single-serving use.
Nutrition (per 1-cup serving)
Calories: 272 | Fat: 15g | Carbs: 0g | Protein: 30g
Chef’s Note: For extra umami, add a 2-inch piece of kombu during the last hour of simmering (remove before straining).