Pork Ramen Broth

Pork Ramen Broth

If you’ve been following faithfully, you will be ready to make the most important ingredient in the magic that is Ramen, the broth.

Broth
8 lbs. pork neck bones, cut 2”

Oil a roasting pan, then spread the bones out evenly.

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Roast at 350 until deeply colored throughout the thickness of the bone, about 2 hours. Transfer to the pot.

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Add:
4 ½ qts. chicken broth (frozen is fine)
4 ½ qts. dashi (make the dashi fresh and strain directly into the pot with the bones.)

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Place the empty roasting pan over a burner, then add:

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2 cups sake (cheap stuff)

Using a spoon, loosen all drippings from the pan, then scrape the mixture into the pot with the dashi and bones.

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Bring to a boil, then reduce to the slowest of simmers. Cook for eight hours, skimming foam occasionally, but leaving all fat.

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Then add:

2 oz, green onion, coarsely chopped (one nice bunch)
3 ½ oz. carrot, coarsely chopped (1 large)
2 ½ oz. celery, coarsely chopped (1 stalk)
2 oz. dried shiitake mushrooms, whole
1 head garlic, cut in half through the equator

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Bring up to a medium simmer, and cook for two hours.

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Strain into a second pot, leaving all fat on the top of the liquid.Then add:

1 lb. smoked bacon

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Return to a boil, then reduce to a simmer and cook for one hour. Strain. Cool then refrigerate. When cold, skim the congealed fat off of the surface and reserve. (You can also add the bacon to the first boil.)

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Transfer the strained bacon into a small pot and add the skimmed fat from above. Place over low heat and cook, stirring.

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Cook until the bacon is completely brown and rendered.

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Strain and reserve. Next up, the meat…