Tonkotsu-style ramen with red braised pork belly and fragrant chilli rayu

Ingredients

• 2 kg pork marrow bones, cut into 10cm pieces (see note)
• 1.5 kg chicken wings
• 1 tbsp grapeseed oil, plus extra for drizzling
• 2 bunches broccolini, trimmed
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 tbsp finely grated ginger
• 500 gm frozen ramen noodles (see note)
• 4 ajitama (see recipe), halved
• Micro coriander and thinly sliced spring onion, to serve
• Dashi
• 1 piece kombu (10gm)
• 10 gm dried scallops (see note)
• 10 gm niboshi (dried anchovies; see note)
• 10 gm dried prawns (see note)
• 10 gm dried shiitake mushrooms
• 5 gm katsuobushi (bonito flakes; see note)
• Red braised pork belly
• 500 ml (2 cups) Shaoxing wine
• 250 ml (1 cup) usukuchi shoyu (Japanese light soy; see note)
• 4 spring onions, coarsely chopped
• 4 unpeeled garlic cloves, bruised
• 50 gm ginger, peeled and thinly sliced
• 1 cinnamon quill
• 3 star anise
• Thinly peeled zest and juice of 1 orange
• 750 gm boneless pork belly, skin on
• Fragrant chilli rayu
• 2 garlic cloves, thinly sliced
• 1 tbsp finely grated ginger
• 35 gm (1/4 cup) sesame seeds
• 2 gm katsuobushi
• 1 tbsp dried chili flakes
• 2 tsp Sichuan peppercorns
• 165 ml (2/3 cup) grapeseed oil

Instructions

1. 1

   1: Place pork bones in a saucepan, cover with cold water and soak overnight to extract any impurities.

2. 2

   2: Drain pork bones from soaking water and place in a large stock pot. Cover with cold water and bring to the boil. Skim surface, then drain. Scrub and wash bones well under cold running water to remove any blood. Return bones to a clean stock pot, add chicken wings, cover with 7 litres cold water and bring to a simmer over high heat. Reduce heat to low, and simmer, skimming surface occasionally to remove impurities, for 1 hour. When only white foam rises to the surface, cover and simmer, stirring every hour, until rich and creamy (9-10 hours). Strain through a fine sieve into a large bowl, pressing on solids to extract maximum flavour (discard solids). Cool stock in a bowl over a bowl of iced water, then refrigerate until required. Makes 4 litres.

3. 3

   3: For dashi, place all ingredients except katsuoboshi in a saucepan, cover with 600ml cold water and refrigerate overnight to soak. Next day, place saucepan over low heat and gently heat to 80°C (30-40 minutes). Remove from heat; add bonito flakes and stand to infuse (15 minutes). Strain into a large jug, pressing on solids to extract all liquid content (this should yield 400ml). Return liquid to pan. Add 20gm salt and stir over low heat until dissolved. Refrigerate until required. Dashi stock will keep for 1 week or frozen for 3 months.

4. 4

   4: For red braised pork, combine all ingredients in a saucepan and bring to the boil. Reduce heat to low and cook, covered, until pork is fork tender (2 hours). Cool in braising stock and refrigerate until required. Pork will keep refrigerated in braising liquid for 3 days.

5. 5

   5: For fragrant chilli rayu, place all ingredients in a small saucepan over low heat. Cook, stirring occasionally, until fragrant and sesame seeds are golden (10-12 minutes). Remove from heat, season and set aside to cool slightly (10-15 minutes).

6. 6

   6: Remove pork from braising stock (see note). Cut pork into 10cm-long, 1cm-thick slices. Heat a lightly greased char-grill pan to high. Drizzle pork with a little oil and char-grill until charred (1 minute each side). Remove from pan. Drizzle broccolini with a little oil and grill, turning, until charred and tender (2-4 minutes).

7. 7

   7: Heat remaining 1 tbsp oil in a large saucepan over medium-high heat. Add onion, garlic and ginger and cook, stirring, until lightly caramelised (4-5 minutes). Add 1.5 litres pork stock and 350ml-400ml dashi to taste and bring to a gentle simmer.

8. 8

   8: Meanwhile, cook noodles in a large saucepan of boiling water until cooked but still firm (1 minute). Drain.

9. 9

   9: Divide noodles among four serving bowls. Ladle over hot ramen broth and top with pork slices, broccolini, ajitama, spring onion and micro coriander. Drizzle with fragrant chilli rayu to serve.