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This week, I am absolutely craving tonkotsu ramen. Just the thought of that rich and creamy broth, tender slices of porchetta, and the bold flavor of black garlic oil is enough to make my mouth water! Lucky for me, I stumbled upon two amazing recipes that I can’t wait to share with you.

Homemade Tonkotsu Ramen with Leftover Porchetta

If you’re like me and enjoy experimenting in the kitchen, this recipe is perfect for you. It combines the classic flavors of tonkotsu ramen with a creative twist - using leftover porchetta! Talk about making the most out of your leftovers.

To start off, you’ll need to gather the following ingredients:

• Leftover porchetta
• Tonkotsu ramen noodles
• Chicken stock
• Garlic cloves
• Ginger
• Soy sauce
• Black garlic oil
• Scallions
• Soft-boiled eggs
• Nori seaweed

First, you’ll want to simmer the porchetta in the chicken stock until it becomes nice and tender. While that’s cooking, prepare the garlic and ginger by grating them finely. Once the porchetta is cooked, remove it from the stock and set it aside.

To make the rich and flavourful tonkotsu broth, add the grated garlic and ginger to the stock and let it simmer for about 15 minutes. Then, strain the broth to remove any solids and return it to the pot. Now, it’s time to add soy sauce to give the broth that extra depth of flavor.

Cook the tonkotsu ramen noodles according to the package instructions, then divide them into bowls. Top each bowl with slices of the tender porchetta, pour the hot tonkotsu broth over the noodles, and drizzle with black garlic oil. Don’t forget to garnish with freshly chopped scallions, soft-boiled eggs, and a sprinkle of nori seaweed.

Tonkotsu Ramen - An Absolute Classic

If you’re a fan of classic tonkotsu ramen, this recipe will not disappoint. It’s a tried-and-true method shared by the talented Adam Liaw. Let’s dive into the details.

To make Adam Liaw’s tonkotsu ramen, you’ll need the following ingredients:

• Pork bones
• Water
• Garlic cloves
• Ginger
• Chicken stock
• Soy sauce
• Mirin
• Tonkotsu ramen noodles
• Pork belly
• Soft-boiled eggs
• Bean sprouts
• Narutomaki

The first step is to blanch the pork bones in boiling water, then rinse them under cold water to remove any impurities. Next, add the bones to a large pot along with garlic cloves and ginger. Cover everything with water and let it simmer for a good few hours until the broth has reduced.

Once the broth has reduced, strain it, and return it to the pot. Add chicken stock, soy sauce, and mirin to enhance the flavors.

While the broth is simmering, cook the tonkotsu ramen noodles according to the package instructions. In a separate pan, fry the thinly sliced pork belly until it’s beautifully caramelized and crispy.

To serve, place a generous portion of cooked noodles in a bowl, top it with the succulent slices of pork belly, and pour the hot tonkotsu broth over it. Add a soft-boiled egg, a handful of bean sprouts, and a slice of narutomaki for an authentic touch.

Whether you’re using leftover porchetta or following Adam Liaw’s classic recipe, tonkotsu ramen is a bowl of pure comfort and indulgence. The combination of flavors and textures will leave you wanting more. So, go ahead and immerse yourself in this delicious Japanese culinary experience!

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How To Make Tonkotsu Ramen – Adamliaw.com

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[Homemade] Tonkotsu Ramen With Leftover Porchetta And Black Garlic Oil

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