Asian

Cha Shu Spicy Tonkotsu Ramen

Indulge in the ultimate ramen experience with a milky, collagen-rich broth and a perfectly balanced spicy kick. This recipe pairs velvety pork bone soup with succulent, caramelized Chashu pork belly for a soul-satisfying meal.

Prep

60m

Cook

720m

Serves

Calories

920kcal

Qty	Ingredient
4 lbs 1.8 kg	Pork marrow bones
2 lbs 0.9 kg	Pork trotters, split
1.5 lbs 680 g	Pork belly (slab)
6 quarts 5.7 liters	Water
10 pieces 10 pieces	Garlic cloves, smashed
3 inch piece 7.5 cm	Ginger, sliced
0.5 cup 120 ml	Soy sauce
0.25 cup 60 ml	Mirin
0.25 cup 60 ml	Sake
2 tbsp 30 g	Red miso paste
1 tbsp 15 g	Doubanjiang (Chili bean paste)
2 tbsp 30 ml	Rayu (Chili oil)
4 servings 600 g	Fresh Ramen noodles
4 pieces 4 pieces	Soft boiled eggs (Ajitama)

2 Method

Step 1. Prepare the broth: Blanch pork bones and trotters in boiling water for 15 minutes, then drain and scrub clean of any gray marrow or blood to ensure a clean broth.

Step 2. Simmer the broth: Place cleaned bones in a clean pot with water, 6 garlic cloves, and 2 inches of sliced ginger. Boil vigorously for 10-12 hours, topping off water as needed, until the liquid is reduced and milky white.

Step 3. Braise the Chashu: Sear the pork belly slab in a pan until browned on all sides. Simmer it in a separate pot with soy sauce, mirin, sake, sugar, and remaining aromatics for 2 hours until tender. Slice thinly once completely cooled.

Step 4. Prepare Spicy Tare: In a small bowl, whisk together the red miso, doubanjiang, minced garlic, and rayu chili oil until smooth.

Step 5. Cook Noodles: Boil fresh ramen noodles in a separate pot according to package instructions until al dente. Drain well.

Step 6. Assemble: Place 2 tablespoons of spicy tare in the bottom of each bowl. Pour in 1.5 cups of the hot tonkotsu broth and whisk to combine. Add the noodles and top with 3 slices of Chashu, a halved soft-boiled egg, green onions, and nori sheets.

·
A rolling boil is essential for Tonkotsu; the agitation emulsifies the fat and collagen into the water for that signature milky white color.
·
Chill the Chashu in the refrigerator before slicing to get perfect, clean cuts without the tender meat falling apart.
·
For an extra layer of flavor, char the onion and ginger over an open flame before adding them to the broth pot.
·
Always warm your serving bowls with hot water before assembly to prevent the high-collagen broth from cooling and skinning over.

? FAQ

Can I make this faster in a pressure cooker?

Yes, you can achieve similar results in about 3 hours using an Instant Pot or pressure cooker on high pressure with the same ingredients.

How do I make the broth white and creamy?

The whiteness comes from emulsified fat. Keep the pot at a steady, high boil rather than a low simmer and use collagen-rich bones like trotters or neck bones.

What if I cannot find Doubanjiang?

You can substitute with Gochujang for a slightly sweeter heat, or simply increase the amount of Rayu chili oil and add a pinch of salt.

How long can I store the broth and Chashu?

The broth will keep in the refrigerator for up to 4 days or can be frozen for up to 3 months. Store the Chashu in its braising liquid for maximum flavor.

So Ramen

Cha Shu Spicy Tonkotsu Ramen

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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