Hakata Tonkotsu Ramen

1. Thoroughly clean Pork femurs and Pork trotters. Place them in a large pot, cover with cold Water, and bring to a boil. Boil for 10 minutes, then drain and rinse the Pork femurs and Pork trotters thoroughly under cold running Water to remove any impurities.

2. Return the cleaned Pork femurs and Pork trotters to the large pot. Add 6000g of fresh Water, Scallions (green parts), Ginger (sliced), and Garlic (cloves, smashed). Bring to a rolling boil, then reduce heat to a vigorous simmer, ensuring the bones are fully submerged. Skim any scum that rises to the surface. Continue simmering for at least 12 hours, replenishing Water as needed to keep the bones submerged, until the broth is milky white and opaque.

3. Roll and tie the Pork belly with kitchen twine. In a separate pot, combine Koikuchi soy sauce, Mirin, Sake, 200g Water, Ginger (sliced), Garlic (cloves, smashed), and Scallions (white parts). Bring to a simmer, then add the Pork belly. Ensure the Pork belly is mostly submerged; add a small plate on top to keep it down if necessary. Simmer gently for 2 hours or until very tender. Remove the Pork belly, let it cool, then refrigerate. Strain the braising liquid and reserve.