Tonkotsu "Pork bone" Ramen 


1 1/2 quarter tonkotsu soup (1 pork bone with meat, 2 liters water, 5-6 cloves of garlic, 1 onion), 4 packs Ramen noodles, "yakibuta" roast pork (600 g pork rib, 1 cup soy sauce, 1/3 cup mirin cooking wine, worcestershire sauce, ginger),bean sprouts, 1 green onion, sliced boiled. egg. 
 

In a deep large pot, bring water to a boil. Add tonkotsu soup, and add pork meat after the water is boiling, and onion and garlic cloves. Boil and skim for three hours. 


Yakibuta 

Cut pork rib or any meat with fat into 4-5 cm pieces. 
Put tonkotsu soup back into the pot and bring to a boil. Add meat and boil for 1 hour. Remove foam on top often. 
When meat is tender, turn off heat and remove meat. 

In a different pot, add together soy sauce, mirin, ginger slices and a few drops of worcestershire sauce and add the meat to this. Turn meat over. Boil fortwenty minutes.Slice the meat and separate the liquid for stock.


Wash bean sprouts and boil for one minute and drain.  Slice green onions thinly. Loosen Ramen noodles before adding to a large pot of boiling water. Cook one to two minute. In noodle bowls, put in one to two tbsp of soup stock. Drain noodles. Place in bowls immediately. 

Fill bowls with tonkotsu soup, add bean sprouts and green onions, yakibuta, egg slices and pepper.Enjoy!