Tonkotsu Ramen with Kakuni

By: SC

In a large pot, place pork bones and trotters and add enough water to cover the bones & trotters. Boil on high heat and skim off all the residue floating on the top of the liquid. Repeat the skimming process until there are no longer any residue floating on top. This will take about 30-45 minutes.
Drain the liquid off the pot and wash the bones, ensuring it is clean. Add water in pot again, enough to cover the bones. Return to the stove on high heat with a lid on. The broth should boil for at least 4-5 hours. It should look white once done. This is your tonkotsu broth.
In a medium size pot, heat cooking oil. Cut the pork belly to 6-7cm strip pieces and sear all sides in pot. Add sake, onion and half the ginger to the pot, fill with just enough water to cover the sides. Leave pot on low simmer for 3 hours. This will ensure the pork belly becomes tender & buttery
Drain off the liquid & residue after the 3 hour mark. Add dashi, mirin, sugar, sake and soy sauce into the pot with the pork belly and simmer for a further 1hr to let the pork absorb the flavours.
In a pot of boiling water, boil ramen noodles for 1-2 minutes. Boil 1-2 eggs for 6 minutes.
Assembly - add 4 tbs of the braising liquid to a ramen bowl. Add 1-2 ladles of tonkotsu broth. Add ramen noodles. Topped with kakuni pork (braised pork belly), egg and spring onions.