Tonkotsu Ramen Pizza
Tonkotsu Ramen Pizza
Ingredients
For the Tonkotsu Broth
- 2 pounds pork bones
- 12 cups water, or as needed
For the Chashu (Pork Belly)
- 1 1/2 pounds pork belly
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1 tablespoon sugar
- 1/2 cup water
- 2 scallions, whole
For the Tare Sauce
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1/4 cup katsuobushi, (bonito flakes)
For the Black Garlic Oil
- 4 cloves garlic, minced
- 1/4 cup neutral oil, such as vegetable or canola
For the Tonkotsu Cream Sauce
- 1/4 cup solidified tonkotsu broth
- 1/2 cup heavy cream
For the Pizza Assembly
- 1 pound pizza dough, made with King Arthur Baking bread flour
- 1 1/2 cups Grande cheese, shredded
- 1/2 cup wood ear mushroom, chopped
- 2 tablespoons solidified tonkotsu broth, for topping
- 1 tablespoon olive oil, for crust
- 1 teaspoon shichimi togarashi, or to taste
- 2 tablespoons black garlic oil, or to taste
- 1/4 cup Parmigiano Reggiano, grated
- 2 scallions, chopped, for garnish
Instructions
- 1
Prepare Tonkotsu Broth: Place pork bones into a large pot. Cover the bones with water and bring to a rolling boil. Boil for 10 minutes. Discard the water by straining the bones through a mesh strainer. Rinse the blanched bones thoroughly under cold running water to remove any impurities. Add the cleaned bones back to the pot. Add 12 cups of fresh water to cover the bones and bring to a simmer. Simmer, partially covered, for 8 hours, skimming any foam or impurities that rise to the surface. Strain the broth through a fine-mesh sieve, discarding all solids. Transfer the broth to a container and refrigerate overnight to solidify.
⏱️ 490 min
- 2
Prepare Chashu (Pork Belly): Tie up the piece of pork belly with kitchen twine to form a compact roll. Heat a pan over medium-high heat. Sear the tied pork belly in the pan until browned on all sides, about 3-4 minutes per side. Add mirin, soy sauce, sugar, and 1/2 cup water to the pan with the seared pork belly. Add the whole scallions. Bring the liquid to a gentle simmer, then reduce heat to low, cover, and simmer until the pork belly is cooked and tender, about 1 1/2 to 2 hours, flipping occasionally. Remove the pork belly from the braising liquid, let cool slightly, then remove the twine. Slice thinly when ready to assemble the pizza.
⏱️ 120 min
- 3
Prepare Tare Sauce: In a separate small pot, combine mirin, soy sauce, and katsuobushi (bonito flakes). Bring the mixture to a gentle simmer over medium-low heat. Simmer for 5 minutes, then remove from heat and strain out the katsuobushi. Set aside.
⏱️ 10 min
- 4
Prepare Black Garlic Oil: In a small pan, combine the minced garlic and 1/4 cup neutral oil. Cook over low heat, stirring frequently, until the garlic turns dark brown to black and becomes crispy, about 10-15 minutes. Be careful not to burn it completely. Remove from heat and let cool. The oil will be infused with the black garlic flavor.
⏱️ 15 min
- 5
Prepare Tonkotsu Cream Sauce: Take the solidified tonkotsu broth (pork stock) from the fridge. In a small pot, add 1/4 cup of the solidified pork stock. Pour heavy cream into the pot with the pork stock. Stir to combine and heat gently over low heat until the stock is melted and the sauce is smooth and warm. Do not boil.
⏱️ 10 min
- 6
Preheat Oven and Prepare Dough: Preheat your oven to 550°F (288°C) with a baking steel or pizza stone inside for at least 45 minutes. Lightly flour your work surface. Dimple the pizza dough with your fingers, then gently stretch the pizza dough to your desired size (approximately 12-14 inches).
⏱️ 50 min•🌡️ 550
- 7
Assemble the Pizza: Carefully transfer the stretched pizza dough to a lightly floured pizza peel. Spread the tonkotsu cream sauce evenly over the stretched pizza dough, leaving a small border for the crust. Sprinkle shredded Grande cheese generously over the sauce. Distribute the chopped wood ear mushrooms over the cheese. Arrange the thinly sliced chashu (cooked pork belly) on top of the mushrooms and cheese. Place small spoonfuls of the solidified pork stock (about 2 tablespoons total) on top of the chashu. Drizzle the tare sauce over the pizza toppings.
⏱️ 10 min
- 8
Bake the Pizza: Carefully slide the assembled pizza onto the preheated baking steel or pizza stone in the oven. Bake for 8 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred.
⏱️ 8 min•🌡️ 550
- 9
Finish and Serve: Remove the baked pizza from the oven. Drizzle olive oil generously on the crust. Sprinkle shichimi togarashi evenly over the pizza. Drizzle black garlic oil over the pizza. Grate Parmigiano Reggiano cheese over the entire pizza. If desired, use a kitchen torch to lightly torch the chashu meat on the pizza to crisp or caramelize it. Garnish with fresh chopped scallions. Slice the pizza into wedges and serve immediately, optionally with a side of the remaining tonkotsu broth for dipping.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Tonkotsu Ramen Pizza
For the Tonkotsu Broth
- 2 pounds pork bones
- 12 cups water, or as needed
For the Chashu (Pork Belly)
- 1 1/2 pounds pork belly
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1 tablespoon sugar
- 1/2 cup water
- 2 scallions, whole
For the Tare Sauce
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1/4 cup katsuobushi, (bonito flakes)
For the Black Garlic Oil
- 4 cloves garlic, minced
- 1/4 cup neutral oil, such as vegetable or canola
For the Tonkotsu Cream Sauce
- 1/4 cup solidified tonkotsu broth
- 1/2 cup heavy cream
For the Pizza Assembly
- 1 pound pizza dough, made with King Arthur Baking bread flour
- 1 1/2 cups Grande cheese, shredded
- 1/2 cup wood ear mushroom, chopped
- 2 tablespoons solidified tonkotsu broth, for topping
- 1 tablespoon olive oil, for crust
- 1 teaspoon shichimi togarashi, or to taste
- 2 tablespoons black garlic oil, or to taste
- 1/4 cup Parmigiano Reggiano, grated
- 2 scallions, chopped, for garnish
Instructions
- 1
Prepare Tonkotsu Broth: Place pork bones into a large pot. Cover the bones with water and bring to a rolling boil. Boil for 10 minutes. Discard the water by straining the bones through a mesh strainer. Rinse the blanched bones thoroughly under cold running water to remove any impurities. Add the cleaned bones back to the pot. Add 12 cups of fresh water to cover the bones and bring to a simmer. Simmer, partially covered, for 8 hours, skimming any foam or impurities that rise to the surface. Strain the broth through a fine-mesh sieve, discarding all solids. Transfer the broth to a container and refrigerate overnight to solidify.
⏱️ 490 min - 2
Prepare Chashu (Pork Belly): Tie up the piece of pork belly with kitchen twine to form a compact roll. Heat a pan over medium-high heat. Sear the tied pork belly in the pan until browned on all sides, about 3-4 minutes per side. Add mirin, soy sauce, sugar, and 1/2 cup water to the pan with the seared pork belly. Add the whole scallions. Bring the liquid to a gentle simmer, then reduce heat to low, cover, and simmer until the pork belly is cooked and tender, about 1 1/2 to 2 hours, flipping occasionally. Remove the pork belly from the braising liquid, let cool slightly, then remove the twine. Slice thinly when ready to assemble the pizza.
⏱️ 120 min - 3
Prepare Tare Sauce: In a separate small pot, combine mirin, soy sauce, and katsuobushi (bonito flakes). Bring the mixture to a gentle simmer over medium-low heat. Simmer for 5 minutes, then remove from heat and strain out the katsuobushi. Set aside.
⏱️ 10 min - 4
Prepare Black Garlic Oil: In a small pan, combine the minced garlic and 1/4 cup neutral oil. Cook over low heat, stirring frequently, until the garlic turns dark brown to black and becomes crispy, about 10-15 minutes. Be careful not to burn it completely. Remove from heat and let cool. The oil will be infused with the black garlic flavor.
⏱️ 15 min - 5
Prepare Tonkotsu Cream Sauce: Take the solidified tonkotsu broth (pork stock) from the fridge. In a small pot, add 1/4 cup of the solidified pork stock. Pour heavy cream into the pot with the pork stock. Stir to combine and heat gently over low heat until the stock is melted and the sauce is smooth and warm. Do not boil.
⏱️ 10 min - 6
Preheat Oven and Prepare Dough: Preheat your oven to 550°F (288°C) with a baking steel or pizza stone inside for at least 45 minutes. Lightly flour your work surface. Dimple the pizza dough with your fingers, then gently stretch the pizza dough to your desired size (approximately 12-14 inches).
⏱️ 50 min•🌡️ 550 - 7
Assemble the Pizza: Carefully transfer the stretched pizza dough to a lightly floured pizza peel. Spread the tonkotsu cream sauce evenly over the stretched pizza dough, leaving a small border for the crust. Sprinkle shredded Grande cheese generously over the sauce. Distribute the chopped wood ear mushrooms over the cheese. Arrange the thinly sliced chashu (cooked pork belly) on top of the mushrooms and cheese. Place small spoonfuls of the solidified pork stock (about 2 tablespoons total) on top of the chashu. Drizzle the tare sauce over the pizza toppings.
⏱️ 10 min - 8
Bake the Pizza: Carefully slide the assembled pizza onto the preheated baking steel or pizza stone in the oven. Bake for 8 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred.
⏱️ 8 min•🌡️ 550 - 9
Finish and Serve: Remove the baked pizza from the oven. Drizzle olive oil generously on the crust. Sprinkle shichimi togarashi evenly over the pizza. Drizzle black garlic oil over the pizza. Grate Parmigiano Reggiano cheese over the entire pizza. If desired, use a kitchen torch to lightly torch the chashu meat on the pizza to crisp or caramelize it. Garnish with fresh chopped scallions. Slice the pizza into wedges and serve immediately, optionally with a side of the remaining tonkotsu broth for dipping.
⏱️ 7 min