First originated from Japan, Garlic Tonkotsu is a delicious dish that is predominantly made using pork bones, added with garlic, onion, ginger, spring onions and pork fat. True to its name, “tonkotsu” can be defined as pork bones in Japanese, which is the main ingredient of the dish that is found in the broth.
The dish requires at least a full day to make, but once it’s served, the warmth of the dish will provide a sense of comfort to ease yourself in the cold weather.Curious about the taste of garlic tonkotsu? Check out the recipe below to quench your curiosity.
Ingredients (7 Servings):
- 3 Pounds of Pig Trotters
- 2 Pounds of Chicken (Carcass or Backs)
- 1 Pound of Pork Fat
- 1 Large Onion
- 1 Knob Ginger (Small)
- 12 Cloves of Garlic
- 2 tbsp of Vegetable Oil
- 2 Pieces of Whole Leeks
- 6 Ounces of Mushroom
- 24 Scallions
- Start by adding the pig trotters and chicken into a large pot and then submerge the meat in cold water. Place the pot on top of a stove and then turn the dial to high heat and allow the water to boil. Turn off the heat once it starts to boil.
- Over a non-stick skillet, add the vegetable oil and then turn the heat to high heat. Then, start adding onions, ginger and garlic into the skillet. Mix the ingredients well and then toss it around to ensure that it is well-cooked and allow some sides to be lightly charred. Set aside after about 15 minutes.
- Once it has reached a boiling point, remove the water by draining it from the large pot and then wash all of the bones with cold running water. After cleaning the bones thoroughly of excess blood and chunks of bone marrow, the colour of the pig and chicken bones should be white. Bone marrows should also be removed from the inside of the pig trotters and along the chicken spines.
- Once the bones have been properly cleaned, add the pig and chicken bones to another pot that is filled with the leeks, charred vegetables, mushrooms and pork fat. Pour cold water into the pot and then bring the heat up to a slow boil. Cook the broth until the pork fat is tender and well-cooked for about 4 hours. After it has been cooked, remove the pork fat into another pot with a spatula. Place the pork fat in a sealed container to be refrigerated.
- Place the lid back onto the pot to allow for further cooking. The broth should have a slightly creamy texture to it, with an opaque appearance after 6 hours, at least. Add some water accordingly to ensure that the bones are fully submerged while it is cooking.
- When the broth is well-cooked, turn the dial to high heat for a bit. Then, remove the pot from the stove and proceed to strain the broth through a mesh strainer into another clean pot. You are free to do the straining process again for a clearer soup.
- Bring back the pork fat that was refrigerated and then chops the fat finely. Add the pork fat back into the broth and stir well. The dish is finished, and it can be served with various condiments, such as salt, pepper and many more. The dish is best served warm with ramen noodles on the side and a various array of toppings to your own delight.