Tonkotsu ramen is made using a creamy pork bone broth, and is usually served with sliced pork belly. The broth can take many hours usually, but my pressure cooker version cuts down the time to just one hour! I’ve served it here with soy-stained jammy eggs, blanched pak choi, enoki mushrooms, and spring onions, but serve it with your favourite ramen toppings!
This dish contains the following allergens: sesame, Eggs
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For the broth
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
For the pork belly
1kg
pork belly, skin on
Salt and pepper
For the toppings
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)
For the broth
3.31lbs
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
For the pork belly
2.21lbs
pork belly, skin on
Salt and pepper
For the toppings
10.5oz
ramen noodles
2
pak choi
3.5oz
enoki mushrooms
3
spring onions, diagonally sliced
1
red chilli, thinly sliced
4
soft boiled eggs
Sesame seeds
Seaweed
Chilli oil (optional)
Utensils
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 2
Set your Ninja Foodi Max 7-in-1 Multi-Cooker OP450UK, or Ninja Foodi 7-in-1 Multi-Cooker 6L OP300UK to sauté and high, then brown your aromatics (everything except the bay leaves). Place the rinsed pork bones on top, then cover with water and add your bay leaves. Set to High for 60 minutes, then a 15 minute natural pressure release
Step 3
Strain your broth into a large pot over a cheesecloth lined colander, then whisk in miso paste and dashi. Season with salt to taste, and spoon off any fat sitting at the top of the stock. Leave on a low heat
Step 4
While the stock cooks, season your pork belly well with salt and pepper and score the skin in a diamond pattern. If you have the time, season the night before and leave uncovered in the fridge overnight to dry out the skin
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
Step 6
Slice off the end of your pak choi, then blanch by quickly boiling it for just a couple of minutes, then placing it in ice water. Cook your ramen noodles according to the packet instructions, and briefly stir fry the enoki mushrooms with a pinch of salt and sesame oil
Step 7
Serve up your warm ramen broth, a portion of noodles, sliced pork belly, enoki mushrooms, pak choi, red chilli, jammy eggs, seaweed, and spring onions. Finish with some chilli oil and sesame seeds. Enjoy!
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
For the broth
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
For the pork belly
1kg
pork belly, skin on
Salt and pepper
For the toppings
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)
For the broth
3.31lbs
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
For the pork belly
2.21lbs
pork belly, skin on
Salt and pepper
For the toppings
10.5oz
ramen noodles
2
pak choi
3.5oz
enoki mushrooms
3
spring onions, diagonally sliced
1
red chilli, thinly sliced
4
soft boiled eggs
Sesame seeds
Seaweed
Chilli oil (optional)
Step 2 of 7
Set your Ninja Foodi Max 7-in-1 Multi-Cooker OP450UK, or Ninja Foodi 7-in-1 Multi-Cooker 6L OP300UK to sauté and high, then brown your aromatics (everything except the bay leaves). Place the rinsed pork bones on top, then cover with water and add your bay leaves. Set to High for 60 minutes, then a 15 minute natural pressure release
For the broth
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
For the pork belly
1kg
pork belly, skin on
Salt and pepper
For the toppings
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)
For the broth
3.31lbs
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
For the pork belly
2.21lbs
pork belly, skin on
Salt and pepper
For the toppings
10.5oz
ramen noodles
2
pak choi
3.5oz
enoki mushrooms
3
spring onions, diagonally sliced
1
red chilli, thinly sliced
4
soft boiled eggs
Sesame seeds
Seaweed
Chilli oil (optional)
Step 3 of 7
Strain your broth into a large pot over a cheesecloth lined colander, then whisk in miso paste and dashi. Season with salt to taste, and spoon off any fat sitting at the top of the stock. Leave on a low heat
For the broth
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
For the pork belly
1kg
pork belly, skin on
Salt and pepper
For the toppings
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)
For the broth
3.31lbs
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
For the pork belly
2.21lbs
pork belly, skin on
Salt and pepper
For the toppings
10.5oz
ramen noodles
2
pak choi
3.5oz
enoki mushrooms
3
spring onions, diagonally sliced
1
red chilli, thinly sliced
4
soft boiled eggs
Sesame seeds
Seaweed
Chilli oil (optional)
Step 4 of 7
While the stock cooks, season your pork belly well with salt and pepper and score the skin in a diamond pattern. If you have the time, season the night before and leave uncovered in the fridge overnight to dry out the skin
For the broth
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
For the pork belly
1kg
pork belly, skin on
Salt and pepper
For the toppings
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)
For the broth
3.31lbs
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
For the pork belly
2.21lbs
pork belly, skin on
Salt and pepper
For the toppings
10.5oz
ramen noodles
2
pak choi
3.5oz
enoki mushrooms
3
spring onions, diagonally sliced
1
red chilli, thinly sliced
4
soft boiled eggs
Sesame seeds
Seaweed
Chilli oil (optional)
Step 5 of 7
Place in a 230 C oven for 30 minutes, then turn down to 140 C for 50 minutes. Leave to cool before slicing
For the broth
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
For the pork belly
1kg
pork belly, skin on
Salt and pepper
For the toppings
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)
For the broth
3.31lbs
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
For the pork belly
2.21lbs
pork belly, skin on
Salt and pepper
For the toppings
10.5oz
ramen noodles
2
pak choi
3.5oz
enoki mushrooms
3
spring onions, diagonally sliced
1
red chilli, thinly sliced
4
soft boiled eggs
Sesame seeds
Seaweed
Chilli oil (optional)
Step 6 of 7
Slice off the end of your pak choi, then blanch by quickly boiling it for just a couple of minutes, then placing it in ice water. Cook your ramen noodles according to the packet instructions, and briefly stir fry the enoki mushrooms with a pinch of salt and sesame oil
For the broth
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
For the pork belly
1kg
pork belly, skin on
Salt and pepper
For the toppings
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)
For the broth
3.31lbs
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
For the pork belly
2.21lbs
pork belly, skin on
Salt and pepper
For the toppings
10.5oz
ramen noodles
2
pak choi
3.5oz
enoki mushrooms
3
spring onions, diagonally sliced
1
red chilli, thinly sliced
4
soft boiled eggs
Sesame seeds
Seaweed
Chilli oil (optional)
Step 7 of 7
Serve up your warm ramen broth, a portion of noodles, sliced pork belly, enoki mushrooms, pak choi, red chilli, jammy eggs, seaweed, and spring onions. Finish with some chilli oil and sesame seeds. Enjoy!
