Spicy Tonkotsu Ramen

Thoroughly clean Pork femur bones and Pork trotters under cold running Water. Place bones in a large pot, cover with fresh Water, bring to a rolling boil, and blanch for 10 minutes. Drain Water, rinse bones again to remove any scum, and clean the pot.

Return the cleaned bones to the large pot. Add 4000g Water, Ginger, Scallion (green parts), and Garlic cloves. Bring to a rolling boil, then reduce heat to a strong simmer. Skim any impurities that rise to the surface. Simmer for 8-12 hours, maintaining a strong simmer, until the broth turns milky white and rich.

Strain the Tonkotsu broth through a fine-mesh sieve, discarding all solids. Keep the broth hot.