The big stink

Pressure and time.

That’s all it takes.

I followed u/ramen_lord‘s Pressure Cooker Tonkotsu recipe posted in the r/Ramen subreddit sidebar. It went pretty well. Here’s the rough rundown:

  • Added 2 pigs feet and 4lb neck bones to pot
  • Boiled for 10 minutes and skimmed
  • Discarded water. washed bones. washed pot
  • Added clean bones to clean pot. Added bulb of garlic, 1 onion. handful of scallion greens.
  • Brought to boil
  • Added top, brought to pressure,  cooked for 30min
  • 15min stand
  • De-pressure
  • Skim any foam.
  • Break up bones and meat as much as you can.
  • 30 min cook
  • 15min stand
  • De-pressure
  • Break up bones if you can.
  • Bring to boil, bring to pressure.  (see the pattern here?)
  • 120 min cook
  • 15min stand
  • De-pressure
  • Open boil for 1 hour
  • Drain soup from bones. Squash liquid from all solids. Pressure cooker aftermath



I stopped the cooking cycle early because the broth was so dark I thought I had messed up. I was thinking I hadn’t cleaned the bones enough and I would never achieve that broth I was after. I was wrong. Enter the Nutri-Bullet (Now Tonkotsu-Bullet) and give it a quick blend. We have 3 pints of creamy porky bone broth to show for our efforts.

Tonkotsu blended v unblended
Non-blended broth vs. blended tonkotsu broth


This process was fun and the result was just ridiculous. Pork bone broth is its own animal (pun intended). No where else in my kitchen have I ever created this unctuous smelly nutty liquid. It really does smell borderline foul but with great flavor. It seems unreal. Now to season this stuff and make it into food.


Pressure and time was all it took. shawshank

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