Ingredients:

  • 1.5 kg (3.3 lbs) Pork Trotters (Pork Feet), sawed into 2-3 pieces each
  • 1.5 kg (3.3 lbs) Pork Neck Bones or Pork Back Bones, sawed or chopped into 5-7 cm (2-3 inch) pieces
  • 6 litres (25 cups) Cold Water, plus more for topping up
  • 2 large Yellow Onions, quartered
  • 1 large Leek, white and light green parts only, roughly chopped
  • 1 whole head of Garlic, top sliced off to expose cloves
  • 50g (2 inches) fresh Ginger, unpeeled, thinly sliced
  • Optional: 50g (1.8 oz) Dried Bonito Flakes (Katsuobushi)
  • Optional: 1 large sheet Kombu (dried kelp)

Instructions:

  1. Prepare the Bones (The Cleansing Ritual): Clean: Rinse all pork bones thoroughly under cold running water to remove any blood or bone fragments. Some chefs soak them in cold water for a few hours (changing water) to draw out impurities. Blanch: Place the cleaned bones in your large stockpot and cover with fresh cold water. Bring to a rapid boil over high heat. Let it boil vigorously for 15-20 minutes. Skim the grey scum that rises. Scrub & Rinse: Drain the bones in a colander. Meticulously scrub each piece under cold running water to remove any remaining scum or residue. Rinse the stockpot clean as well.
  2. The Long Simmer Begins (The Great Transformation): Initial Setup: Return the scrubbed bones to the clean stockpot. Add 6 litres (25 cups) of fresh cold water, ensuring the bones are fully submerged. Bring to a Boil: Place over high heat and bring to a rolling boil. Skim Relentlessly: Once boiling, reduce the heat slightly to maintain a vigorous, continuous rolling boil. Skim any remaining foam or scum constantly for the first few hours. Top Up Water: As the water evaporates, continually top up the pot with boiling hot water from a kettle. The bones should always be fully submerged.
  3. Introduce the Aromatics (The Flavour Companions): Mid-Way Addition: After about 6-8 hours of simmering, when the broth has started to turn opaque and cloudy, add the quartered onions, chopped leek, sliced ginger, and the head of garlic to the pot. Continue Simmering: Maintain the rolling boil and continue skimming. The aromatics will infuse their flavours. If using kombu, add it for the last 30 minutes of simmering, then remove it to prevent bitterness.
  4. The Final Push & Emulsification (The Clouding Over): Long Haul: Continue simmering for a total of 12-18 hours. The goal is for the bones to start disintegrating and for the broth to turn a milky, opaque white colour, indicating collagen breakdown and emulsification. Optional: Bonito Flakes (Katsuobushi): If using, add the dried bonito flakes about 15-20 minutes before the end of the simmering process.
  5. Strain and Finish (The Grand Reveal): Initial Strain: Carefully remove all the bones and aromatics from the pot using tongs or a large slotted spoon. Discard them. Fine Strain: Ladle the hot broth through a fine-mesh sieve or a colander lined with cheesecloth into a clean pot or heatproof container. Press down on any solids to extract maximum flavour. Defat (Optional): Skim some of the fat from the surface if desired, or cool completely and remove the solidified fat cap. Ready to Use: Your glorious Tonkotsu broth is now ready!