• Pork Bone Ramen Soup
 

This soup has officially become a given when I process a batch of pork. I had to debone out a case of pork the other day and I saved the bones for this. Made this back in July and I just had to do it again it was so damn nice.

Started off with the bones in the pot with some onion, escallion, garlic, ginger, carrot & thyme.

Let it boil for a while and added some soy, a touch of some japanese soup base along with a couple other japanese ingredients.

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While that was going on I put the Char sit seasoned pork belly on the smoker to get some love. Everything just kinda did it's thing from there:

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The pork skin crackled up nicely. :thumb:
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I strained the soup then sliced up the belly and plated it up.

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Thanks for looking guys! :thumb:
Cheers

Phabulous Phrasty!
Made it once and it was Pharking good!


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Should I add mine? :wink:

Lovely, making me hungry!

:heh: Thanks guys!

Cheers

Good lord that looks delicious. There really isn't anything better for the fall than a slow simmered soup.

Great cook Phrasty! I'd have three bowls of that anytime... :thumb:

Great lookin comfort in a bowl right there!

That looks farking killer! :thumb:

Very nice Phrasty, I love ramen or udon made with pork bone broth. Did you boil it long enough for the bone to break down? I have to say, Tonkotsu (or Chinese Milk Broth) is one of my favorites broths.

I tend to use a whole pork butt, and boil it down at a medium boil for hours, you need to add some water. It makes a milkier broth than you appear to have hear. I am sure Buccaneer knows this stuff.

Oh, here is my smoked brisket ramen...
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Landarc,
Can you post a new thread with a recipe?
Thanks,
jon

:laugh: Now this will be good!
Very few people will commit to the arduous but necessary ordeal of breaking collagen into thickening gelatin (stock)....and then go on to the lengthy breakdown of minerals like calcium, fat , marrow and proteins to lighten and intensify into a tonkotsu broth!
Man, I would love to see some brothers do it!! :clap:

Word of warning, have some days free and forget the pressure cooker.

Go Bob!

Wow! Looks delicious Phrasty.

Thanks Bob! Just read your other thread. Really good stuff.

Like a lot of the stuff that I do I wouldn't call this "Traditional" as is but it sure was based on a traditional tonkotsu. I didn't use a whole shoulder. I used about a case worth of shoulder bones (spines, ribs & blade bones) as well as the ribs I trimmed off the char siu belly and a pork leg bone. This time (and the last) I did not rinse the bones as Bucc suggested but I think I'll do that next time for sure! (Thanks Bucc)

Now this was a lot of bones in the broth and it was simmered low for about 6 hours. In addition to the veggies I added a bit of soy (gave it the color) along with some dashi and mentsuyu. As Bucc mentioned all the "impurities" were skimmed from the stock as it simmered. I did not add water to the stock as I started with a lot of bones and a lot of water. I like a stock that has good body flavor-wise so I let it reduce a little. Then it was strained and served...

I too really hope more of the brethren try this out. It's amazing as far as a soup goes... Yes it takes long but in a different light I find this just as good and satisfying as a smoked butt so it's worth the effort in my eyes. And the largest upside to me is that I actually have a damn good use for the bones that I have left over from jobs that would otherwise end up in the trash! Win-Win if you ask me! :thumb:

Cheers

fantastic.