"Pork bones are truly the key ingredient here. Try to source necks, trotters, knuckles, or even pig heads... without bones that have a significant amount of collagen or fat."
"The gelatin from the pork bones is going to create the creamy, emulsified texture of your tonkotsu broth, so choosing the fatty parts of the pig is essential."
"Yellow and green onions, mushrooms, garlic cloves, and ginger are heated in vegetable oil and charred on high for caramelization to enhance the flavor of the broth."
"The first step to starting your bone broth is placing your pork bones in a stockpot with cold water. Boil the bones steadily for one hour to loosen the marrow and blood."
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