Quick Tonkotsu Ramen

Add pork hocks and neck bones to a large pot. Cover with cold water and bring to a medium-high heat. Boil for 5 minutes, then skim any scum that rises to the top and discard.

Drain the bones into a colander and rinse with cold water to remove any impurities. Clean the pot.

Return the rinsed bones to the clean pot or an Instant Pot. Add just enough water to cover. Add the gelatin sheets and the pork fat. Pressure cook on high for 1.5 hours.

Once pressure is released, carefully remove the fat solids. Strain the broth into a blender, reserving about 1/4 to 1/2 cup of the broth. Add the reserved broth to the blender with the fat solids. Blend on high speed until completely smooth and emulsified.

Strain the emulsified mixture back into a clean pot. Add the blanched bones, green onions, garlic, and ginger. Add enough water to cover. Bring to a simmer over medium-high heat, then reduce heat to low and simmer for 10-20 minutes, depending on desired richness.

In a small saucepan, bring 1/4 cup (60ml) of water to a boil. Boil for 30 seconds, then cut off the heat.

Add 1/2 cup (120ml) dark soy sauce, 1/4 cup (60ml) mirin, 1 tbsp (15ml) toasted sesame oil, 1 tsp (4g) sugar, and a pinch of ground white pepper to the saucepan. Stir to combine.

Bring the tare mixture to a simmer and cook for 1 minute. Remove from heat. This tare is optional but adds depth.

Heat a little neutral oil in a pan over medium-high heat. Add 4 thinly sliced shiitake mushrooms and sear for 2-3 minutes, stirring occasionally, until softened. Remove and set aside.

In the same pan, add the white parts of 2 green onions, 2 cloves of garlic (lightly crushed), and 1 inch (2.5cm) knob of ginger. Sauté for 30-45 seconds until fragrant.

Add 6 cups (1.5 liters) of stock (chicken or 50/50 chicken/dashi). Add 1-2 tbsp (15-30g) doubanjiang (optional, but recommended for flavor). Cook for 1 minute. Add 1 tbsp (15ml) mirin and 1 tsp (4g) sugar. Stir and simmer for 15-18 minutes.

If using pork loin, slice it 1/4 inch thick. Sear the slices in a hot pan for 3 minutes per side, then brush with tare and sear for another 1 minute. Alternatively, use pre-made chashu pork.

Boil eggs for 6 minutes, then shock in an ice bath for 1 minute. Peel and halve to reveal a soft, jammy yolk.

Thinly slice green onions and cut nori sheets into strips. Have corn kernels and pickled ginger ready if using.

Add tare to the bottom of a large ramen bowl. Add salt to taste if needed (the tare and broth are already seasoned).

Ladle the hot Tonkotsu broth over the tare. Add cooked ramen noodles to the bowl.

Arrange the chashu pork, seared shiitake mushrooms, half of a soft-boiled egg, and nori strips on top of the noodles. Garnish with sliced green onions, corn, and pickled ginger if desired.

Drizzle with toasted sesame oil if using. Serve immediately and enjoy!