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Tonkotsu

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.

Full tonkotsu is often taught as a standalone boil. In this site's split, you first make a rich pork bone broth on the foundational side, then use the step below to push suspension and opacity without starting from cold water and raw bones again.

Ingredients

  • 3 L foundational pork bone broth (from your foundational batch)
  • 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 foundational pork 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.