Kumamoto Tonkotsu Ramen

1. Prepare Chashu: In a large pot, combine 500g pork belly, 150g Koikuchi soy sauce, 50g Mirin, 50g Sake, and 500g Water. Bring to a simmer, then reduce heat, cover, and cook for 2-3 hours until the pork belly is tender. Let the pork belly cool in the braising liquid, then remove and slice thinly. Reserve the braising liquid for later use or discard.

2. Blanch Pork Bones: Place 2000g Pork femurs and 200g Pork back fat in a large stock pot. Cover with 4000g Water and bring to a rolling boil. Boil vigorously for 10 minutes to remove impurities. Drain the water, rinse the Pork femurs and Pork back fat thoroughly under cold running water, scrubbing off any remaining scum or blood.

3. Simmer Tonkotsu Broth: Return the cleaned Pork femurs and Pork back fat to the clean stock pot. Add 6000g Water, 50g Scallion (green parts), 40g sliced Ginger, 30g smashed Garlic cloves, and 10g Kombu. Bring to a boil, then immediately reduce to a gentle simmer. Cook uncovered for at least 10-12 hours, skimming any scum that rises to the surface regularly. The broth should become milky white and opaque. Replenish water as needed to keep the bones submerged.