I fried Tonkotsu Ramen.

By Ethan Chlebowski · 45 min

Ingredients

Instructions

1. Put the pork chop bones in a pan of water over medium heat and simmer for 15 minutes, skimming off the scum that rises. Pour out the water and rinse the bones under cold water.
2. Refill the pan with fresh water, add the cleaned bones, garlic, scallions and onion. Bring to a boil and boil vigorously for 2-3 hours, topping up with water every 20-30 minutes to keep the original level. Strain the broth into a container.
3. For the tonkatsu sauce, add the ketchup to a saucepan over medium-low heat. Add the other ingredients a little at a time, tasting and adjusting as you go. Optionally add a little garlic powder and sriracha. Store in the fridge for a couple of months.
4. For the sous vide pork chops, heat water in a sous vide set to 131°F (55°C). Put the chops, pork broth, soy sauce, garlic, scallion, and ginger in a sous vide or zip-top bag. Cook in the water for 30 minutes (or the time set on your machine).
5. For the ramen crumbs, boil the udon noodles according to the package and drain very well. Heat the oil over medium-high heat, test a noodle, then fry the noodles and drain on paper towels. Let them sit for at least 5-10 minutes, then crush into crumbs.
6. Pat the sous vide pork chops dry. Dredge them in flour, then egg, then the noodle crumbs. Refrigerate for 15 minutes.
7. Heat the pork fat over medium-high heat. Fry the chops for about 1 minute per side until nicely browned.
8. Serve the chops with the desired accompaniments and drizzle with tonkatsu sauce.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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