Rinse the pork bones (8 lb) thoroughly under cold water (5 qt) to remove any impurities.

Place the pork bones (8 lb) in a large pot, cover with cold water (5 qt), and bring to a boil. Boil for 10 minutes to remove impurities. Drain and rinse the bones again.

Foam and scum rising to the surface

Transfer the blanched pork bones (8 lb) to a clean, large stockpot. Add 5 quarts of fresh, cold water (5 qt).

Add sliced ginger (2 inches) and crushed garlic (6 cloves) to the pot.

Bring the pot to a rolling boil, then reduce the heat to a vigorous simmer. Simmer uncovered for at least 18 hours, or up to 24 hours.

Add more water if the liquid level drops significantly during simmering. • Broth should be milky white and opaque • Rich, porky aroma filling the kitchen

Skim off any scum or impurities that rise to the surface during the first few hours of simmering.

After simmering, strain the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids.

Cool the broth quickly in an ice bath. This helps to preserve the flavor and prevent spoilage. Once cooled, refrigerate until ready to use.

In a small saucepan, combine soy sauce (½ cups)soy sauce (½ cups)soy sauce (¼ cups), mirin (¼ cups)mirin (¼ cups)mirin (¼ cups), and sake (¼ cups)sake (¼ cups) for the tare. Bring to a simmer over medium heat and cook for 2-3 minutes. Remove from heat and set aside.

Prepare the chashu pork belly (1000 g). Place the pork belly in a pot and cover with water (5 qt). Bring to a boil, then reduce heat and simmer for 1 hour, or until tender.

In a separate saucepan, combine soy sauce (½ cups)soy sauce (½ cups)soy sauce (¼ cups), mirin (¼ cups)mirin (¼ cups)mirin (¼ cups), sake (¼ cups)sake (¼ cups), and sugar (2 tbsp) for the chashu marinade. Bring to a simmer.

Transfer the cooked pork belly (1000 g) to the marinade. Let it cool and marinate in the refrigerator for at least 4 hours, or preferably overnight.

Slice the marinated pork belly (1000 g) into thin slices.

Prepare the ajitsuke tamago (marinated eggs (6 large)). Gently boil eggs for 6 minutes for a runny yolk. Immediately transfer to an ice bath to stop cooking.

Peel the eggs (6 large) carefully and marinate in a mixture of soy sauce (½ cups)soy sauce (½ cups)soy sauce (¼ cups) and mirin (¼ cups)mirin (¼ cups)mirin (¼ cups) for at least 2 hours, or overnight.

Halve the marinated eggs (6 large) lengthwise.

Cook the ramen noodles (8 servings) according to package directions.

To assemble the ramen, add the tare to each bowl. Then, add the hot tonkotsu broth. Add the cooked noodles, followed by slices of chashu pork belly (1000 g) and half of a marinated egg. Garnish with sliced green onions (4 stalks) and sesame seeds (2 tbsp).

A beautiful bowl of ramen with all the components artfully arranged

Serve immediately and enjoy!