Tonkotsu
Tonkotsu
3 pounds pig trotters, split lengthwise
2 pounds chicken backs and carcasses
2 tablespoons vegetable oil
1 large onion, roughly chopped
12 garlic cloves
One 3-inch knob ginger, chopped
2 whole leeks, chopped
2 dozen scallions, white parts only
1 lbs whole mushrooms or mushroom scraps
1 pound slab pork fat back
4 oz kombu
3 inch knob of ginger, chopped
1 head of garlic cut in half
Rinse the trotters and chicken bones under cold water to
wash off all blood. Place the bones and trotters in a stock pot cover with cold
water and slowly bring to a boil. Meanwhile char the vegetables, onions, garlic
and ginger in a 400 degree oven. After the stock has come up to a boil reduce
heat to a light simmer, skim off all the scum, discard, add the charred
vegetables, leeks, green onions and fat back in to the pot. Simmer the stock
for 12 hours adding water to the pot to keep the bones covered. In the last
hour of cooking add the kombu, fresh ginger chunks and one head of garlic.
Carefully remove the tender back fat, strain the pork broth, discard all bone
and vegetables. Cut the back fat into small pieces put in a blender with the
pork stock blend until emulsified, season with white shoyu, miso, chili oil
etc., whatever you like. Serve with garnishes and noodles.
Tonkotsu
6 minute egg
Seared Foie
Gras
Smoked Pork
Belly
Sweet Corn
Tempura Oyster
Mushroom
Pickled Cabbage
Chili Pepper
Sunflower
Shoots
Cilantro
Green Onions
Fresh JalapeƱo
Burnt Garlic
Oil
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