Homemade Ramen Broth . I tried making homemade Ramen Broth for the first time t…

Homemade Ramen Broth 🍜
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I tried making homemade Ramen Broth for the first time the other week based on a recipe from seriouseats. I’ll do an update in the future when I’ve refined my process and recipe. I’ll say that it’s not a HARD recipe, but does take a long time. The first 20 or 30 minutes was truly the most time intensive but after that it was smooth sailing.
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RECIPE
– Get a large stock pot (like bigger than you’ll think you’ll need)
– Add in 1.5 lbs pork neck bones (split), 1.5lbs pig feet (also split)
– Cover with water, set your burner to maximum and bring to a boil. Let boil for 2 minutes before removing from heat
– This is the most important step: WASH the bones. Like wash em well. Get out all the bits of blood and junk on them. I actually used a fork to really get in the bones and clean em out
– Return to the empty stock pot along with 1 lb pork fat and charred vegetables of choice (I used green onions, leeks, and onions)
– Cover with water, bring to a boil, and let simmer for 12 hours total, check in every so often to make sure that the water level is over the bones and that a low simmer is kept.
– After 4 hours, remove pork fat, and skim off some fat floating from the top
– When 12 hours have passed, remove the bones from the pot, and pass the remaining broth through a cheesecloth or sieve to get out any remaining chunks of gunk
– Serve with salt, soy sauce, noodles and veggies of choice and enjoy!
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