Tonkotsu Pork Belly Ramen –

Ingredients

• 1.5kg pork bones
• 1 onion, quartered
• 2 carrots, roughly chopped
• 1 celery stick, roughly chopped
• 5 chestnut mushrooms, halved
• 2 spring onions, hhalved
• 4 garlic cloves, peeled
• 1 inch garlic, sliced
• 2 bay leaves
• 2 tbsp miso paste
• 2 sachets dashi
• To taste salt
• 1kg pork belly, skin on
• Salt and pepper
• 300g ramen noodles
• 2 pak choi
• 100g enoki mushrooms
• 3 spring onions, diagonally sliced
• 1 red chilli, thinly sliced
• 4 soft boiled eggs
• Sesame seeds
• Seaweed
• Chilli oil (optional)
• 3.31lbs pork bones
• 2.21lbs pork belly, skin on
• 10.5oz ramen noodles
• 3.5oz enoki mushrooms
• Step 1 Start by boiling the pork bones for 5 minutes, then rinse until the water runs clear. This is going to help ensure we have a light, creamy broth
• Step 5 Place in a 230 C oven for 30 minutes, then turn down to 140 C for 50 minutes. Leave to cool before slicing