Tonkotsu (Pork Bone) Broth
Here is a recipe for a great Japanese broth. It tastes delicious as a standalone broth, and its also going to be a great base that I’m going to incorporate into some upcoming recipes, starting with our keto Pork Stew with Tonkostu Broth.
- 4 pounds pork neck or uncured hocks.
- 1 medium onion
- 4 garlic cloves crushed
- 2 inch knob of ginger
- 6 dried shiitake mushrooms chopped (you can also use 6 oz of fresh mushroom)
- 8 green onions, roughly chopped
Put bones into a dutch oven or other heavy bottom stock pot. Cover with water and bring to a boil for about seven minutes. Then, remove bones from water and rinse bones thoroughly, removing any scum, leached marrow, and dark bone pieces. Clean out stock pot thoroughly.
Note: This first step is optional, but will leave you with a better looking Tonkotsu.
Roughly chop the onion, ginger and green onions. Keep 1 half the of onion whole. roast chopped aromatics under the broiler until charred. 5-10 mins, but keep an eye on them.
Add bones back and roasted aromatics into the pot and cover with water.
Bring to a boil over medium high heat.
Now this is where we deviate from a classic french bone stock…
Don’t reduce the heat, as we want to keep this boiling, after 2 hours it’s good. After 12 hours it’s really good. After 24 hours, it’s amazing.
You will need to check it maybe once an hour, adding more water to keep the level constant. but unlike a French stock, where you want to keep the “impurities” out, we want all the minerals to come out of the bone, we want all the bits veg to be dissolved. you really should left with nothing but bones.
At this point, you can strain through a cheese cloth lined strainer, to remove any particulates, and chill as needed.