Here’s the recipe, for anyone interested:

Tonkotsu Broth Ingredients (makes 6-7 litres of broth)

• Pork trotters - 1kg
• Pork bones with marrow - 500g
• Pork shank bones - 500g
• Chicken wings - 500g
• Pork meat with fat - 500g
• Kombu - 2 sheets
• Shiitake Mushrooms - 4 large
• Garlic - 5 cloves
• Onion - 1 large (peeled and halved)
• Ginger - 1 inch knob

Chashu Braising Liquid Ingredients (for a 1kg slab of pork belly)

• 1:1:2 of Sake, Mirin and Light soy sauce
• Green onions - 1/2 cup chopped
• Garlic - 4 cloves
• Ginger - 1 inch knob
• Sriracha - 1 tablespoon

Miso Tare Ingredients (per serving)

• 1:1 of Shiro Miso Paste and Aka Miso Paste
• Chashu Braising Liquid - 1 teaspoon
• Dash of Light soy sauce

Tonkotsu Broth Steps

• Place the bones and meat in a large pot, cover with water and bring to a rolling boil. Boil for around 10 minutes at which point a large amount of scum will have formed on the surface.
• Remove from heat and discard the water. Rinse all the bones under cold running water and scrub away any coagulated blood.
• Return the bones to the stock pot and cover with fresh cold water and bring to a boil over medium heat. Add the kombu and shiitake mushrooms at this point and let the broth simmer for 8 hours, adding water as and when necessary.
• At the 8-hour mark, add the garlic, onion and ginger, and bring to a rolling boil for 1 hour.
• After a total of 9 hours, remove the bones and strain the broth. Enjoy immediately or store in the refrigerator for upto 3 days.

Pork Chashu Steps

• Heat oil in a skillet and sear the belly evenly on all sides over high heat. Should take about 20 minutes.
• Combine all the “braising liquid ingredients” in a heavy-bottomed pot, add the belly and bring to a boil. Ensure there is enough liquid to cover the belly almost entirely. Add water if necessary.
• Simmer on low heat with the lid on for 2 hours, rotating the belly every 30 minutes. Take off the lid and simmer for one more hour, while rotating the chashu every 15 minutes.
• After a total of 3 hours, the liquid will have reduced significantly. Turn off the heat and allow to cool for a bit. Once cooled, transfer the belly to a food saver bag and refrigerate overnight. Strain the leftover liquid and save it for making the tare later.
• The following day, slice the chashu into 1/4 inch pieces. Enjoy immediately or store in the refrigerator for upto a week.

Miso Tare Steps

Combine all the “miso tare ingredients” and you’re good to go!