Instant Pot Pork and Chicken Tonkotsu-Style Ramen Stock

Ingredients

• 1.5 lb pork scraps (chopped)
• 1.5 lb pork trotters
• 0.5 lb chicken feet
• 1 yellow onion
• 1 ginger (piece; size not specified)
• 5 garlic cloves
• water (enough to cover the meat in the Instant Pot)

Steps

1. 1

   Bring a large pot of water to a boil. Add the pork scraps, pork trotters, and chicken feet, and boil for 15 minutes to remove impurities. Drain the meats.

2. 2

   Transfer the blanched meats to an Instant Pot. Add enough water to cover them, then cook on high pressure for 3 hours.

3. 3

   Release the pressure safely before opening the Instant Pot.

4. 4

   Add the onion, ginger, and garlic to the pot. Cook for 1 more hour. The vegetables are added after the pork cooks because they would become overcooked and affect the flavor during the longer cook.

5. 5

   Strain the contents, separating the stock from all the solids.

6. 6

   When the stock is free of solids, blend it with a hand blender to emulsify it and create a creamy, ramen-shop-style consistency.

Notes

Water quantity is unspecified; use enough to cover the meat in the Instant Pot. The ginger piece size is not specified. The source calls the total method 4 hours; the stated cooking periods add up to 4 hours and 15 minutes when the 15-minute blanch is included. No serving quantity is stated; yield is estimated.

Nutrition per serving

• main
• stock
• pork
• chicken
• pressure-cooked
• gluten-free
• dairy-free
• ramen