Homemade Tonkotsu Ramen

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I know it is still very early to claim the winter weather here in UAE, but the temperature recently definitely showed a cooler breeze here in the desert. Well, anyhow, I'm totally enjoying it :) Although this change of weather here also marks a season of colds and flu :( and for foodie like me, the craving for hot soup. Yep, something to warm-up my tummy and to satisfy my ever craving palate.

I've been asking my husband to dine out in a recently opened restaurant featuring bowls of ramen and Japanese style rice bowls topped with different meat of your choice. But since, I've heard no so good reviews from my friends, I just decided to do my own version of tonkotsu ramen at home.

Considering a little effort in preparation, I think it was worth it though. I have to buy pork a day in advance to have it marinated overnight for a flavorful result. The ingredients are not so complicated but requires some techniques. Even boiling of eggs was a little delicate than my usual boiled eggs. It has to be cooked yet the yolk should be a little runny to add flavor in the ramen. Good thing I was able to achieved the perfect texture by boiling it not more than 6 minutes.

Anyhow, here's how I did my homemade tonkotsu ramen!




Ingredients:

• Ramen Noodles (fresh egg noodles) - soak in hot water for 3 minutes then drain
• Peeled boiled Eggs - boiled not more than 6 minutes
• Thinly sliced green onions
• fried crispy garlic
• Sesame oil
• Oil (pork pork frying)

• Marinated Pork Belly (Prepared at least a day in advance):
• 3/4 kg slab boneless pork belly, rolled and secured with strings (about 3 inches thick)
• 3 cloves garlic - minced
• 1 tablespoon peppercorns
• 3 bayleaves
• 1/2 cup apple cider vinegar
• 1/4 cup balsamic vinegar
• 2 tablespoons ginger powder
• 1/4 cup soy sauce
• 1 tablespoon salt
• 1 tablespoon sugar
• enough water to cover it
• Broth:
• 2 tablespoons oil
• 2 liters water
• 2 medium size carrots - sliced
• 1 cup shitake mushrooms (soak in hot water)
• 3 cloves of garlic - minced
• 1 large onion - sliced
• about 2 inches of ginger - minced
• 1/2 cup green onion - chopped
• 2 teaspoons ground pepper
• 1 teaspoon chili flakes
• 1 tablespoon salt
• 1 tablespoon oyster sauce
• 2 bouillon cubes (beef)
• 3 tablespoons sesame oil

Procedure:

• Pork Belly:
• Remove rolled pork belly from the marinate. Put it in a napkin to remove excess liquid. (Do not throw the liquid marinate)
• Heat a pan with 1/4 cup oil.
• Fry the pork roll on each side until lightly brown.
• Put back the lightly fried pork roll to the liquid marinate in a pot.
• Boil the pork roll in the marinate for about an hour in medium high heat.
• Once it is cooked, remove the pork from the liquid and let it slightly cool.
• Remove the strings from the pork and thinly slice it.
• Broth:
• Heat oil on a pot.
• Sautee garlic, onion and ginger.
• Add the carrots and mushrooms. Let it simmer for 2 minutes.
• Pour in the water.
• Add bouillon cubes, chili flakes and green onions.
• Add salt, ground pepper, oyster sauce and sesame oil.
• Let it boil.
• You may adjust the seasonings as you like.
• Plating:
• Add noodles on a bowl.
• Pour in the broth enough to cover the noodles.
• Put in mushrooms and carrots from the broth on top of the noodles.
• Slice the egg and carefully put on top of the noodles.
• Put at least 3 slices of pork.
• Garnish with green onions, crispy fried garlic and drizzle some sesame oil.
• Serve and enjoy!