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Pork Bone Broth
Japanese
Main
Over 2 hours
Pork
Easy
Serves
4l (12 to 16 bowls)

The absolute staple to any authentic bowl of ramen. It all starts with the broth.

Recipe courtesy of
Ingredients
  • 2 pigs feet around 500g
  • 2kg pork shin bones meat removed
  • 400g pork back fat skin removed
  • 5cm-wide strip of pork skin from belly
  • 1 large white onion roughly chopped
  • 4 garlic cloves
  • 1 green apple cored and chopped
  • 30g fresh ginger.
Method
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Method
  1. Put the pigs' feet and pork shin in a large pan with about 1.5l water, or enough to cover the bones by 2.5cm. Bring to the boil and continue boiling for 30 mins, skimming any scum that rises to the surface and stir throughout. Strain through a fine-mesh sieve into a very large saucepan or stock pot. Wash the bones thoroughly, discarding any brown or grey foam.
  2. Top up the pork blanching broth with water to make about 7 litres. Return the pork bones with all the remaining things and bring to a simmer, skimming frequently – the aim is to remove as much of the dark matter that surfaces as possible. Continue cooking, uncovered, over a medium-high heat for 15-20hours, stirring and topping up the water reguarly. The fat and skin will become soft and should be carefully removed, in batches, blitzed in a blender and then returned to the broth until you are left with a thick and creamy white broth.
  3. Top up with water once more to the original level, stir well, then strain through a fine mesh sieve, ensuring that any solids are pressed through to extract all their goodness. Cover and chill in the fridge for up to 3 days. Heat through when needed, or freeze for 4-6 months.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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