tonkotsu

so following this guys lead:  http://norecipes.com/blog/2009/12/30/tonkotsu-ramen-recipe/  we decided to make our own tonkotsu broth.  actually, we had some pork shoulder bones that we didnt know what to do with so soup it was.  when i googled tonkotsu broth recipe, this blog came up so we thought we would add pig trotters and chicken bones as he instructed.

Tonkotsu Base

makes 10-12 cups of stock
2 pig trotters, cut in half lengthwise
1.5 pounds pork leg bone, cut into several pieces
1.5 pounds chicken bones
oil for deep frying
2″ knob of ginger sliced thin
1 small head garlic trimmed but whole
1 teaspoon cracked white pepper
1 large onion sliced thinly

after making the base you still have to make the soup:

for soup3 cups tonkotsu base (from recipe above)
1 tablespoon tahini
1 tablespoon strained braising liquid from chashu
2 cloves garlic, finely grated (not pressed)
1-2 teaspoons kosher salt (to taste)
1 teaspoon mirin
1/8 teaspoon white pepper
1 tablespoon sesame seeds coarsely ground
2 tablespoons finely minced fatback (salted pork fat)

the broth came out not quite what i was expecting.  i was expecting a very flavorful, hearty, thick broth but it had less taste than i wanted.  may try another recipe before revisiting this one.