Gyokai Tonkotsu Ramen

Rinse Pork trotters and Pork neck bones thoroughly under cold running water. Place them in a large stockpot, cover with 5000g Water, and bring to a rolling boil for 15 minutes to blanch. Drain the bones, rinse each bone meticulously to remove any scum or impurities, and clean the stockpot.

Return the cleaned Pork trotters and Pork neck bones to the stockpot. Add 8000g Water, 50g Ginger (sliced), 100g Scallion (green parts), and 50g Garlic (crushed). Bring to a boil, then reduce heat to a vigorous simmer, skimming any foam that rises to the surface. Continue simmering for at least 12-14 hours, adding hot water if necessary to keep bones submerged, until the broth is milky white and rich. Strain the Tonkotsu broth, discarding solids.

For the Chashu, sear the Pork belly on all sides in a hot pan until deeply browned. In a separate pot, combine 100g Usukuchi soy sauce, 50g Mirin, 50g Sake, 200g Water, 20g Ginger (sliced), and 30g Scallion (green parts). Bring to a simmer, then add the seared Pork belly. Simmer gently for 2-3 hours until very tender. Remove Pork belly, cool, and slice thinly. Reserve the braising liquid.