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Homemade Tonkotsu Ramen

This recipe guides you through preparing ramen noodles and rendering pork fat. It details how to cook noodles to perfection and how to transform pork fat into flavorful lard and crispy cracklings, both crucial elements for building the foundation of a comprehensive homemade Tonkotsu Ramen dish.
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Servings: 20 people
Course: lunch/dinner
Cuisine: Japanese
Calories: 5885.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2½ lb ramen noodles cooked according to package directions
  • 5 oz pork fat

Equipment

  • 1 Large Stockpot For cooking ramen noodles
  • 1 Fine-Mesh Strainer or Colander For draining noodles and straining rendered fat
  • 1 Medium Saucepan For rendering pork fat
  • 1 Heatproof Container For storing rendered lard
  • 1 Tongs or Chopsticks For handling noodles

Method
 

  1. Bring a large stockpot of generously salted water to a rolling boil for the ramen noodles.
  2. While the water heats, cut the pork fat into small, uniform pieces to ensure even rendering.
  3. Place the cut pork fat into a medium saucepan over low to medium heat. Slowly render the fat, stirring occasionally, until cracklings are golden brown and crisp, and the lard is fully extracted.
  4. Carefully strain the rendered pork fat (lard) through a fine-mesh sieve into a heatproof container, separating it from the crispy cracklings. Set both aside.
  5. Once the water is boiling vigorously, add the ramen noodles and cook according to package directions, aiming for an al dente texture.
  6. Immediately drain the cooked noodles using a fine-mesh strainer or colander.
  7. Optionally, briefly rinse the noodles under cold water if preparing ahead to prevent sticking, or proceed directly to serving if ready.
  8. Portion the cooked noodles into serving bowls.
  9. Garnish the noodles with some of the prepared crispy pork cracklings and a drizzle of the rendered pork lard for enhanced flavor and texture.
  10. Serve these components as foundational elements for a homemade Tonkotsu Ramen.

Notes

This recipe focuses on preparing two essential components for a Tonkotsu Ramen. For the ramen noodles, ensure ample boiling water and cook them strictly al dente, as they will continue to soften slightly upon serving. Rinse briefly with cold water if preparing ahead to prevent sticking. When rendering pork fat, use low to medium heat to slowly extract maximum flavor and achieve crispy cracklings. The rendered lard is invaluable for adding depth to your ramen broth or for stir-frying. A complete Tonkotsu ramen typically requires a rich broth, chashu pork, marinated eggs, and various toppings, which are not detailed in this specific ingredient list.