Tonkotsu Nabe (Pork Bone Broth Hot Pot)

Rinse the Pork bones and Pork trotters thoroughly under cold running water. Place them in a large pot, cover with fresh Water, bring to a boil, and blanch for 10 minutes. Drain the bones and trotters, discarding the water, and meticulously clean any scum or impurities adhering to them.

Return the cleaned Pork bones and Pork trotters to the large pot. Add 4000g of fresh Water, the roughly chopped Scallions, sliced Ginger, and crushed Garlic. Bring to a vigorous boil, then reduce heat to a bare simmer. Skim any foam that rises to the surface. Simmer for at least 4-6 hours, or until the broth turns milky white and opaque, replenishing water as needed to keep the bones submerged.

Carefully strain the Tonkotsu broth through a fine-mesh sieve, discarding the solids. Set the rich broth aside.