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FOUNDATIONAL

Tonkotsu Bone Broth

Pork bones boiled at a rolling bubble for hours until collagen and fat emulsify into a thick, opaque white soup: the classic Hakata-style paitan.

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A foundational ramen stock: start from rich pork bone broth, then use the rolling boil below to emulsify collagen and fat into the opaque white soup you freeze and season at the bowl.

Ingredients

  • 3 L pork bone broth
  • optional500 g–1 kg cracked pork femur or neck bones, or 1 split trotter (collagen boost)
  • Water only if needed to loosen; salt or tare at the bowl

Method

  1. Pour pork bone broth into a tall pot; add cracked bones or trotter.
  2. Bring to a strong rolling boil and keep it there 45–90 minutes, topping up minimally so solids stay covered; skim only heavy scum early.
  3. optionalBlend with an immersion blender for a tighter emulsion, then simmer 10 more minutes.
  4. Strain through fine mesh; season with tare when building bowls.