Pork Chop Tonkotsu Broth Recipes

PORK TONKATSU

Steps:

• Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.
• Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.
• Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.
• Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin.

BEEF BROTH PORK CHOPS

Steps:

• Preheat oven to 350.
• Salt and pepper pork chops. Brown slightly on each side.
• Put in baking dish (size depending on how many pork chops are being prepared) and cover with beef broth (if more than 3 or 4 pork chops are being prepared, having an extra can of beef broth on hand might not hurt) and add soy sauce, if desired.
• Bake for 1 1/2 hours. Drain after cooking.
• These can be eaten hot out of the oven, or they taste just as good (maybe better) reheated and served the next day.

TONKATSU

Steps:

• Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a 1/4-inch thickness (about .75 cm). Season with salt and pepper to taste.
• Pour oil into a skillet about 1/2 inch (1.25 cm) deep. Heat the oil over medium-high heat to 375 degrees F (190 degrees C).
• Place the flour, egg, and panko crumbs in separate bowls. Coat each cutlet in flour, then egg, and finally in bread crumbs. Tap off any loose crumbs.
• Fry the cutlets until golden brown and cooked through, about 4 minutes per side. Drain on paper towels.

TONKATSU PORK

Steps:

• Remove the large piece of fat on the edge of each pork loin, then bash each of the loins between two pieces of baking parchment until around 1cm in thickness - you can do this using a meat tenderiser or a rolling pin. Once bashed, use your hands to reshape the meat to its original shape and thickness - this step will ensure the meat is as succulent as possible.
• Put the flour, eggs and panko breadcrumbs into three separate wide-rimmed bowls. Season the meat, then dip first in the flour, followed by the eggs, then the breadcrumbs.
• In a large frying or sauté pan, add enough oil to come 2cm up the side of the pan. Heat the oil to 180C - if you don't have a thermometer, drop a bit of panko into the oil and if it sinks a little then starts to fry, the oil is ready. Add two pork chops and cook for 1 min 30 secs on each side, then remove and leave to rest on a wire rack for 5 mins. Repeat with the remaining pork chops.
• While the pork is resting, make the sauce by whisking the ingredients together, adding a splash of water if it's particularly thick. Slice the tonkatsu and serve drizzled with the sauce.

TONKOTSU (豚骨, "PORK BONE"; ) RAMEN

Steps:

• Step 1: Have the butcher separate the pork hock bones.
• Step 2: Rinse well in running water to wash off blood. Boil in large pot for 15 minutes. You want to barely cover the bones with water.
• Step 3: Skim off as much scum as possible as it forms.
• Step 4: Drain in colander and use a brush to remove any bloody meat.
• Step 5: Use a saw and saw halfway down the center of the bones. Then use hammer to break bone.
• Note: I didn't have to break the bones since my butcher's pork hocks already had the marrow exposed.
• Step 6: The bones will be filled with marrow. Simmer for several hours until the marrow dissolves out from the bones.
• Step 7: Scum will form at the start. Carefully skim the scum off. On mid flame, maintain a low boil.
• Step 8: After scum has stopped forming, simmer for 6 hours or more. Add more water if the water level drops.
• Step 9: Making the noodles. After measuring out the ingredients, mix the flour and kansui together, then add the water. It may feel as if the amount of water is insufficient. This is normal.
• Step 10: Mix in bowl until a mealy consistency is achieved.
• Step 11: The dough will be very stiff. Use you body weight to form the dough into a ball.
• Step 12: Transfer to kneading surface and knead. Knead vigorously for 10 minutes. It is ok if the dough cracks or does not knead together well.
• Step 13: Form into ball, cover with plastic wrap and allow to rest in the refrigerator for at least 30 minutes. Make sure that the dough does not dry out.
• Step 14: While the dough rests, prepare the char siu. Brown the meat in a pan and then simmer in a pot for 2 hours in a sauce made from the remaining ingredients. Allow to cool in the pot.
• Step 15: After the dough has rested, roll the dough out with a rolling pin to a thickness of 5 mm and then insert into pasta machine. Start out with the highest thickness and then continue on the lower settings until the desired thickness is achieved.
• Step 16: If a pasta machine is not used, roll out the dough to the desired thickness with the rolling pin. Take into account that the noodles will expand 1.3 times when boiled.
• Step 17: The dough will not be that sticky, so a small amount of flour or potato (or corn) starch is sufficient for flouring. (Note that the recipe only shows the noodles being cut by a pasta machine and does not mention hand cutting).
• Step 18: A wooden box is best for storing the noodles, but if one is not available, use a metal tray lined with wax paper (to prevent sticking) and store in the refrigerator.
• Step 19: 2 hours after the pork bones have started simmering, the soup should become progressively white and cloudy. If tasted at this stage, the soup will not taste good since it will still have a raw flavor.
• Step 20: After the soup has simmered for 6 hours, The inside of the bones should now be empty and the soup should have a rich smell just like a ramen place.
• The stock is rich. It exactly like the picture, it's not a clear stock at all. Just remember that it won't have much taste right now because there's no salt. But don't adjust the seasoning until the end of the recipe because you're adding soy sauce to the ramen base.
• Step 21: The char siu should be a nice amber color. Slice with care since it will be very tender and tend to fall apart.
• Step 22: Any leftovers can be eaten with beer.
• LOL But I will add that if you ever have trouble slicing soft pork, chill the whole piece in the refrigerator until cold, and it makes slicing easier. Reheating is easy, in either the microwave or oven, even stove top.
• Step 23: It's time to put everything together. Since boiling time can differ, boil the noodles to each person's preference. For people who like curly noodles, firmly squeeze the noodles until the desired effect is achieved.
• Step 24: Warm the bowl, and add the char siu sauce and salt for flavor. Use sparingly at first and then add more if desired.
• Step 25: I prefer to boil the noodles for 1 1/2 to 2 minutes. Your rich and hearty tonkotsu ramen is complete.
• Notes:.
• Okay, because final assembly occurred, I prepared some soy sauce marinated eggs the night before.
• Here's what I did:.
• Ingredients:.
• 12 eggs in shells.
• Diced pork hock meat (leftovers from recipe above) 1 lb.
• 3 green onions cut into 1 inch pieces.
• 1 thumb sized piece of ginger sliced.
• 2 large cloves of garlic sliced.
• 1/2 cup soy sauce.
• 2 Tablespoons cooking wine/sake/sherry.
• 2 Tablespoons Sugar.
• 1/2 cup water.
• Step 1: Bring a pot of water to a rolling boil. (Using a small thumb tack, I prick a pin hole in the base (fat end) of every egg, but that's not necessary.) The the water is at a full boil, I put the eggs inches The water should cover the eggs. Wait for the water to come back to a full boil, and time for 7 minutes. (9 minutes will give you a fully hard boiled egg. 7 minutes is a very soft boiled egg.) Drain the pot and eggs and plunge the eggs in ice water to stop cooking. This also makes the shells a bit easier to peel.
• Step 2: In a small pot, saute pork, garlic, onions, and ginger until slightly browned. Add soy sauce, cooking alcohol, sugar, water and simmer for 10 minutes. Until pork is cooked through and flavors meld. Remove from stove. Remove pork to eat separately. Pour everything else into a bowl large enough to hold marinade and eggs.
• Step 3: Carefully, peel the eggs, and place in marinade. Try to make sure the marinade covers all of the eggs. If not, try transferring the sauce into a large ZipLock bag, and place the eggs in the bag and seal. Place the bag in a bowl, and put everything in the refrigerator overnight. Or at least for a few hours.
• Soy sauce eggs ready!
• I usually cut them in half before adding them to the ramen bowl. You can reheat the eggs quickly in the stock before you assemble the ramen.

INSTANT POT® TONKOTSU RAMEN BROTH

Steps:

• Place the pork bones into a large pot and cover with water. Bring to a boil over medium-high heat and cook at a rolling boil for 5 minutes. Drain the pork bones into a colander in the sink and rinse well until water against the bones runs clear; this is the most important step of the process.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Warm the olive oil in the pot. Add leeks, onion, and garlic. Saute until onion is clear and has begun to brown, 7 to 10 minutes. Turn Saute mode off.
• Place the cleaned pork bones into the inner pot on top of the onion mixture. Add 4 cups of water. Place the lid onto the Instant Pot®, with the vent set to Sealing. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes, or turn vent to Venting.
• Remove lid and carefully remove the inner pot. Strain the stock in a cheesecloth-lined colander that is placed on top of a large saucepan. Set aside. Remove any remaining meat from bones and set aside.
• Season strained broth with salt and pepper. Add in dashi and remaining 1 cup water. Stir in soy sauce. Bring broth to a slow boil over medium-low heat; turn heat down to a simmer. Scoop out 1/3 cup of the broth into a bowl. Add the miso into the bowl and "soften" the miso with a spoon, dissolving it into the broth. Return this paste to the saucepan. Mix paste into the broth and combine well. Add spinach to the broth. Continue simmering for 10 minutes (do not bring to a boil).
• Meanwhile, bring water to a boil in a pot. Add ramen noodles and cook until soft, about 2 minutes. Drain and rinse and place a good handful into a serving bowl. Pour tonkotsu broth into the bowl using a ladle. Add the pulled meat from the bones atop the noodles; add the spinach.