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Member Since 10 May 2014
Online Last Active Today, 11:21 PM

Topics I've Started

tonkotsu Toroniku (Pork Cheeks Ramen)

09 July 2017 - 02:18 AM

Finally got around to trying my hand at a Tonkotsu ramen broth.  


I didn't go the traditional route that produces a milky cream colored broth as I was looking for something deep and smokey. 


I marinaded a mix of pork necks and beef bones in some soy, mirin, ginger and garlic.




Lightly smoked over oak (was out of cherry)




after smoking I put them in a pot along with a chicken carcass, covered with water and boiled for 20 minutes to loosen meat off the bones and rinse off excess smokiness. Lost of lot of the collagen though unfortunately 




while that boiled I roasted some onion, ginger, garlic and shiitake mushrooms




Then I strained the bones and picked most the meat off leaving a small amount for flavor


added it all to a slow cooker and cooked for 16 hours 




in the morning I added some herbs




Then I transferred to a stock pot and boiled hard for a few hours until it  was reduced by 1/3 




Strained really good and the result yielded about 6 cups of super flavorful broth






Marinating some soft boiled eggs in soy, mirin, ginger, sake, scallions 




Hickory smoked Pork Jowl (cheeks)




I cut the fat cap off to use in the broth before serving and braising in the same marinade as eggs




rest the pics tomorrow when the meal is finalized. 


Ramen with Pork Jowl bacon

21 June 2017 - 10:22 PM

Has anyone used pork jowls for anything? Was grabbing a few things for ramen and a pack of pork jowl bacon kind of jumped out at me. Don't think i've ever seen jowls. Pretty sure it's the same as pork cheeks. 


Google search does produce some results for braised pork cheeks in ramen. 






Going to try it out in a few days, see how it does. 

Harden off yay or nah

22 May 2017 - 01:06 PM

They have been growing in the  greenhouse for a month  or two. Greenhouse has a 30 or 40% shade cloth over  it.  In your opinions, especially those of you with greenhouses do  you think they need hardening off? Weather and work schedule hasn't really allowed me to bring them  out much. Today is their second day outside the greenhouse and it's pretty windy and knocking them over. I'm off today and it's really nice out I was considering planting them but obviously don't want to scorch them. Next few days are supposed to be rainy off and on. 



Ramen a la D3

14 April 2017 - 07:38 PM

Making all the bases for ramen tonight. 


Chasu and egg marinade. 


soy, water, mirin, sugar, sake,  ginger, garlic, scallions, shallots, jalapeno, dried hot rod serrano x maui purple, dash of liquid smoke. 




heated to boil in dutch oven, added pork tenderloin... oh wait, there's two. wtf. Ok




threw into 250 degree oven with lid cracked open. Will cook for 3 hours flipping periodically


Decided to throw the smaller of the two loins into the broth. Will do chasu two ways. The traditional cooked in broth and other braised in oven. 


Broth is 3 quarts  sodium free chicken broth, garlic, lots of ginger, scallions, shallots, white onion, carrots, celery, white pepper, dried pods, 




an hour in, too bad loin wasn't fattier. Wouldn't mind a little oil in the mouthfeel of the broth. 




almost two more hours to go on everything. then will make the eggs and marinade in the left over juices from the braised chasu. 



Member Tagging

11 April 2017 - 09:49 PM

Hey @Hotpepper just curious if tagging people was still an option in the works. I know it was brought up a year or two ago. Would be nice to be able to tag someone without having to quote them. Does this require a major forum software upgrade?