Looking at trying to make Tonkotsu ramen.
Hi everyone!
I've recently been tol ramen restaurants and absolutely adore the flavours of the broth and wanting to practice at making some good dishes for winter in Australia in the coming part of the year.
I've been reaching out to local butchers, all who say they only can offer Pork spines, (guessing similar to necks) and trotters. The butcher that has both and offering a low cost says they usually take as much meat off as possible and was wondering how if I could just purchase a small amount of pork meat to substitute what would be missing?
I've been looking at the recipe Ramen Lord has for the pressure cooker and am keen to try, but thought I'd ask before I potentially make a bland broth.
Thanks heaps :)
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