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Creamy Tonkotsu Ramen Recipe with Tender Chashu Pork Belly

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A rich and creamy Japanese comfort dish featuring a milky tonkotsu broth simmered for hours and tender slow-cooked chashu pork belly, perfect for cozy dinners and impressing guests.

Ingredients

Scale
  • 2 lbs pork bones (neck bones or trotters recommended for richness)
  • 1 large onion, halved
  • 4 cloves garlic, smashed
  • 2-inch piece of ginger, sliced
  • 1 tbsp vegetable oil
  • 6 cups water (plus extra for simmering)
  • 1 tbsp soy sauce (use low sodium for better control)
  • 1 tbsp mirin (or substitute with dry sherry)
  • 1 tsp dashi powder (optional, but adds nice umami depth)
  • 1 lb pork belly, skin on
  • 1/4 cup soy sauce
  • 1/4 cup sake
  • 1/4 cup mirin
  • 2 tbsp sugar (preferably brown)
  • 2 cloves garlic, smashed
  • 1-inch ginger slice
  • Fresh ramen noodles (around 200g per serving)
  • Soft-boiled eggs, halved
  • Chopped green onions
  • Nori sheets
  • Bamboo shoots (optional)
  • Sesame seeds (for garnish)

Instructions

  1. Rinse pork bones under cold water. Place them in a large stockpot and cover with water. Bring to a rolling boil for 10 minutes to remove impurities. Drain and rinse bones again to get rid of scum.
  2. In the same pot, heat vegetable oil over medium heat. Add onion halves, smashed garlic, and sliced ginger. Cook until fragrant and slightly charred (about 5 minutes), stirring occasionally.
  3. Return cleaned bones to the pot with aromatics. Add 6 cups of fresh water. Bring to a boil, then reduce to a low simmer. Cover partially and cook for 2.5 to 3 hours, topping up water as needed to keep bones submerged.
  4. While broth simmers, roll pork belly into a log and tie with kitchen twine. In a skillet, sear pork on all sides until golden brown (about 8 minutes). Transfer to a pot with soy sauce, sake, mirin, sugar, garlic, and ginger. Add water to cover halfway. Simmer on low for 1.5 to 2 hours until tender and easy to slice.
  5. Remove bones and aromatics from broth. Strain broth through a fine mesh sieve into a clean pot. Skim off any fat or foam on top. Add soy sauce, mirin, and dashi powder. Adjust seasoning to taste.
  6. Just before serving, cook ramen noodles according to package instructions (usually 2-3 minutes in boiling water). Drain well.
  7. Divide noodles into serving bowls. Ladle hot broth over noodles. Slice chashu pork belly thinly and arrange on top. Add soft-boiled eggs, chopped green onions, nori, bamboo shoots, and sesame seeds as desired.

Notes

If broth looks too thin, use an immersion blender for a few pulses to create a creamy texture. Skim impurities and fat every 30 minutes during simmering for a cleaner broth. Save leftover broth in the fridge for up to 3 days and reheat gently. Fresh ramen noodles are preferred for best texture. For gluten-free, use tamari instead of soy sauce and gluten-free noodles.

Nutrition

Keywords: tonkotsu ramen, chashu pork belly, creamy ramen, Japanese comfort food, ramen recipe, slow-cooked pork, homemade ramen broth

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