Tonkotsu ramen pork tonkatsu

Debone the pork chops, keeping the bones for broth, and cut off the excess fat for rendering.

Put the bones in a pan of water, bring to a simmer and skim the scum with a mesh strainer or spoon for 15 minutes; then rinse the bones with fresh water and empty the pan.

Return the bones with garlic cloves, ginger and onion, top with water, cover and keep at a vigorous boil, adding water as it evaporates, for about three hours.

Cut the pork fat into chunks and render over the lowest heat until the pieces are crispy; pour the fat off into a jar.

After two and a half to three hours, strain the broth.

Over medium-low heat, build the tonkatsu sauce from a tomato base, Worcestershire, soy sauce, oyster sauce and pork broth, tasting and balancing; add sugar at the end only if it needs sweetness, plus a little garlic powder and sriracha; keep it pourable.

Pour into a squeeze bottle and refrigerate; it keeps for probably several months.

Put the pork chops in a bag with fresh ginger, green onions, two crushed garlic cloves, pork broth and a little soy sauce; twist the top shut and clip it to the side of the pan with a clothes pin.

Sous vide at 131F for 30 minutes.

Slice the green cabbage ultra thin with a mandolin or a very sharp knife.

Boil the noodles as the package says with their seasoning for around two minutes, then drain off as much moisture as possible.

Fry the noodles in a pan of vegetable oil, testing one first, until crispy.

Crush the fried noodles in a bag with a rolling pin into crumbs.

Pat the chops dry and bread them through flour, egg and the fried noodle crumbs; refrigerate about 15 minutes to firm up.

Heat the rendered pork fat in a pan and sear the chops about a minute a side until golden brown and crispy, without burning.

Serve on a platter with the cabbage, a jar of tonkatsu sauce to drizzle over, and soft-boiled eggs boiled five minutes.