Ninniku Ramen

Rinse the pork bones thoroughly under cold running water. Place the pork bones in a large pot, cover with fresh water, bring to a boil, and blanch for 10 minutes to remove impurities. Drain the pork bones and rinse again.

Return the blanched pork bones to the clean pot. Add 3000g Water, 100g Garlic cloves (for broth), 30g Ginger, and 50g Scallion (green parts). Bring to a boil, then reduce heat to low, cover, and simmer for 3 hours. Skim any scum that rises to the surface periodically.

After 3 hours, add 10g Kombu to the simmering broth and continue to simmer for 30 minutes. Remove the Kombu.