This rich, delicious broth adds so much depth to just about anything that uses broth as a base. My favorite way to use this is in tonkotsu ramen. When this tonkotsu broth is combined with all of the other ingredients in a good bowl of ramen, the umami taste is mind-blowingly good.
This version of tonkotsu broth is made in a slow cooker. While the initial part of the process must be done in a stockpot and skillet, the actual broth cooking time of 16 hours is done in a slow cooker. For me, this is much more convenient and safe because I like to cook the broth overnight while I sleep. You will definitely need a large slow cooker to fit all of these ingredients in. If you don’t have a slow cooker, this can be cooked in a stock pot on low for 16 hours.
4 lb. pork bones
1 Tbsp. olive oil
1 large onion, quartered
10 cloves garlic, smashed
2-3 inch piece of ginger, peeled and sliced
3 leeks, cleaned and halved
2 cups of shiitake mushrooms, halved
Salt and pepper
Place the pork bones in a large stockpot and cover in water. Bring to a boil, then reduce heat to medium low and simmer for 20-30 minutes. Let the bones cool and then scrub them clean, making sure to remove any fragments of bone.
While the bones are cooling, heat 1 Tbsp. olive oil in a skillet over medium high heat and cook the onions, garlic, and ginger until they are slightly charred. This will only take a few minutes, about 5.
Add the pork bones, cooked vegetables, leeks, and mushrooms to a large slow cooker. Cover with 2 inches of water. Set to low and cook for 16 hours.
Remove the large items with tongs and a slotted spoon and discard. Then strain the broth through a strainer to remove finer particles from the broth. Place the broth in the refrigerator overnight and skim off the layer of fat before reheating it. The broth is now ready to use!