YIELD: 4 servings

For the Pork Marinade:

1 lb. pork loin, boneless, thinly sliced

1 Tbsp. sweet soy sauce

2 Tbsps. soy sauce

1 tsp. toasted sesame oil

1 tsp. togarashi (Japanese seven spice)

For the Tonkotsu Pork Broth:

3 lbs. pork ribs, with lots of meat on the bones

1 lb. pork, scraps/trim

1 lb. pork, leg bones

2 Tbsps. vegetable oil

1 large onion, skin on, rough chopped

12 cloves garlic

1 3" knob giner, rough chopped

2 leeks, rough chopped

24 scallions, white parts only (reserve greens and light green parts for garnish)

8 oz. white mushrooms, whole or scraps

For the Soup:

2 qts. chicken stock

1/4 cup dashi miso paste

1 qt. tonkotsu pork broth

1 package ramen noodles, fresh or dried

hot chili oil, as needed

seasoned rice vinegar, as needed

furikake rice seasoning, as needed

For garnish:

fresh spinach leaves, as needed

chopped green onions, as needed

bamboo shoots, as needed

hard cooked egg, as needed (optional)

  1. For the Tonkotsu Pork Broth: In large stock pot or rondeau, over high heat add vegetable oil and heat to lightly smoking. Add onions, garlic, and ginger and cook, tossing as needed until deeply charred on most sides.
  2. Add ribs bones with lots of meat and mix well to combine.
  3. Add leeks, scallion whites, mushrooms, trim and pork leg bones.
  4. Top bones and pork with cold water.
  5. Bring to a boil over high heat.
  6. Reduce heat to low simmer and cover.
  7. Continue cooking until broth is slightly viscous, approximately 6 to 8 hours (topping up as necessary to keep bones submerged at all times).
  8. Once broth is ready, cook over high heat until reduced to approximately 3 quarts. (You can freeze any soup you don't use).
  9. Strain through a fine mesh strainer into a clean pot and discard solids.
  10. If you prefer you can strain again through a chinois or a fine mesh strainer lined with several layers of cheese cloth.

For Service:

  1. In one gallon zip lock bag, add pork marinade ingredients and mix together.
  2. Marinate for 4 hours to overnight in refrigeration. Can make a day ahead.
  3. In a large pot, bring 6 quarts of water to a boil (for ramen noodles).
  4. In sauce pan, add stock, tonkotsu broth, and miso, mix to combine and bring to a boil then turn off the heat.
  5. Heat a nonstick skillet over high heat.
  6. In a single layer, add pork from the marinade one piece at a time, It will cook quickly.
  7. Turn each piece over and cook until done, approximately two minutes.
  8. Remove pan from the heat and allow pork to rest.
  9. Add the ramen noodles to the boiling water and cook according to instructions.
  10. When cooked, immediately remove noodles and equally divide them into four large soup bowls.
  11. Add a handful of baby spinach leaves on top of noodles.
  12. Cover each bowl with one fourth of the broth.
  13. Slice the pork into julienne strips and add one fourth to each bowl. Garnish the soup with chopped green onion, bamboo shoots and season with chili oil and seasoned rice vinegar and furikake as desired and serve the soup immediately. Serve with a large spoon and chopsticks. Remember to slurp.

Photo and recipe: National Pork Board