Claire Corlett

Fish Food, Fish Tanks, and More
Why Good Pork Bones Make the Best Ramen Broth — Prime Time

Why Good Pork Bones Make the Best Ramen Broth — Prime Time


– We actually were roommates when we first opened the business. I don’t think either of us would recommend that you start a business with
a person you’re living with because there’s no (bleep)
escaping each other. – It’s really terrible. – Being a whole animal butcher shop, we end up with a lot of bones. About 40 to 45 percent
of every animal is bones. – People buy chicken bones,
people buy beef bones, but they don’t really buy pork bones, which sucks because that means we got to throw ’em away, and we want to be as zero
waste as humanly possible. So the chef from one of
our favorite ramen places, Suzume in Williamsburg, came in and said what are you doing with your bones. I want to buy ’em all. So we’re finally going to
go check out the process, and see what he does. – Let’s go to Suzume. – So Josh, we’re here with you, we’re here with Nelson and
you guys run this place. – We’re a whole animal butcher shop, so we have a (bleep) ton
of pork bones every week. It makes perfect sense to partner with somebody that makes ramen and makes really fantastic ramen. – By you guys holding your pork bones with that dry aged beef, you’re able to get a lot of that funk and blue cheesy-ness
that you would get out of dry aged beef, but with pork. – It’s kind of interesting, I’ve never heard anyone
talk about actually wanting some dry aged funk like that kind of bacteria-rich environment, to actually become a
part of the final product you’re serving. Especially out of a ramen shop, it’s usually very clean bones, but you’re actually looking for a more complex flavor profile. – Yes, so even like in
normal stock making, you’d usually blanch
bones or roast them off or whatever, to kind of draw out some of those impurities, but I want all that. All that slime, slime might not be the
most appealing word, but that slime that forms
from that blue-cheesy-ness, and gets stuck it in the fat, I want all that. – Looking at the raw
products is kind of crazy. You have the knuckle of the femur, with a little bit of meat
still attached to it, you then have marrow,
but you’re also gonna marry into this broth. – You even have a tail,
similar to the foot, has more bones, has more collagen, you really are getting the whole pig. – Yeah, totally. – Just through the bone. – What better application is there? – Yeah, there really isn’t one. – This is the yao broth
that’s cooled down. This is one that we made yesterday. You can see how gelatinous it is, and lot of that’s coming
from the pig’s feet. – Pure collagen. – So you take water and
this and create that. – Right. – Can we eat some of that? – Absolutely. – I don’t think I’ve ever had anything quite like this before. – Katsu broth? – Cold pork jelly? – Oh man. – Wow, that really has an amazing texture. It just melts right away. – You know when you make a turkey sandwich the day after Thanksgiving, and there’s all the leftover gravy? – Yeah. – We’re gonna throw in the pork bones and the pig’s feet first. We’ll get those going. – So you’re not searing them, which a lot of stocks call for. – Our ramen broth is white. We’re not roasting the bones. I’m not going to blanch either, but I want all that funk that we get from your dry aging room, in the pot. – Four trotters, split in half, so we’re literally getting
that full pig effect. All we gotta do is top this off with water and get this going. You don’t want excess water, you want just enough to cover it. ’cause you want it to be as
concentrated as possible. So at this point, we’re
just gonna blast the heat. – The aromatics kit is
just gonna be these onions, which we’re gonna broule, ginger, carrots, bay leaf, coriander and black pepper. There’s nothing crazy here and there’s nothing that’s
gonna overpower the pork. So as these bubbles start
to come to the surface, we’re starting to see some of the protein come up as well. – Okay. – Some of that’s blood, some of that’s just bone muck. So the next 35, 45 minutes somebody is basically sitting here skimming this the entire time. – Sounds super fun. – [Ben] I’ll deal the this (bleep) job. – Over here we got one
that’s been going for about an hour and a half, two hours. It’s already kind of been skimmed of a lot of the impurities. This is gonna roll for six, seven hours. We’re gonna throw in the
dry aromatics and the herbs. So the aromatics have already gone in, we’re good on adding these carrots, the onions and this
bacon for the last hour. We’re nearing the end. We’re gonna drop and cool the stock. – Guys, can I stop now? – No. – There’s so much muck Josh. – This goes for about
eight hours in total. – So you got a deck of cards or something? – I was gonna make some lamb stuff for you in the meantime. – Oh, okay. Cool. – Pulled you over. – This is awesome, I’ve never had a lamb neck bao before. The neck is another perfect cut to braise, that people really don’t
know what to do with. – Those muscles that get used the most are the ones that are
gonna have a lot of flavor. You rarely see it in a butcher shop, much less, I don’t think I ever see it on a menu anywhere, ever. – It’s got all of that great collagen like we got out of the pig feet. We’ll just finish this loveage yogurt. – What’s up with yogurt going on a bao? It’s not something I
think I’ve seen before. – So the yogurt obviously
works well with lamb. The loveage is in place of the herbal, herbaciousness that you would want with something heavy and gamey like lamb. And then the butternut
kind of adds sweetness. I don’t think about a bao as a bao, it’s more of a vehicle for
whatever we want to do. – I think the most fun part of this is to look at everybody on the crew, and be like oh my god it’s the best (bleep) thing I’ve ever
had in my entire life. – Oh my god that’s good. – God damn. Obviously with the neck
and that dense muscle, it’s not gamey, it’s just really really meaty. A really really great clear lamb flavor. – What’s great though
is how for a lamb neck that’s brushed with a beef fat, how light it is. I feel like I could eat 10 more of these. – So where are you from originally? – I’m from Florida. – Yeah?
– yeah. – What part of Florida? – Tampa. – So okay, I feel like obvious questions, how does a white kid from Florida end up being the chef
making all the ramen? – I ask myself that question every day. – Is is just something
you fell in love with? Like the dish itself? – First job I ever had was at a Roy’s Hawaiian Fusion, so it was like Pan-Asian kind of stuff, and I was doing sushi there. So that was kind of the
lineage that brought me here, being that this place is kind of like Hawaiian mall food is the theme, and then we have the sushi bar, so I was kind of uniquely
qualified for that. Other than that, this place just offers a lot of freedom. As Hawaiian as it is,
as much of a ramen place and a sushi place as it is, we’re able to do all kinds of (bleep). – The first time I came here, I came here with my wife, and we sat down at the bar and we’re like great, we’re gonna get some ramen and then (bleep) fish
tacos are on the menu? Okay, yes we’re getting fish tacos, this is gonna be fantastic. – I’m kind of lucky
where I work for an owner that actually wants to make good foods, so at the end of the day, as long as you’re making good food, it doesn’t really matter. So if I’m doing a duck cassoulet, which we’re running this week, I can just do a duck cassoulet. It doesn’t have to really be anything. We’re towards the end of the process now, I have some soup ready so we can eat it, so the last thing we gonna
do before we do that, is just puff off some
chicharone that we make here to top the soup. It kind of reinforces all the porkiness. Basically this pork skin is just boiled for a long time, and then we scrape the
excess fat off of it, and we dehydrate it overnight. We smoked this pork belly
for like four hours, then we cook it in a bath
at 74 degrees overnight, and then we’ll grill it over this charcoal to again reinforce that smokiness. – So how long about does it take from the time you get an order in, for a bowl of ramen to
be hitting the window and go out to the customer? – Ideally like a minute and a half. – [Ben] Minute and a half? – [Josh] It only takes 50
seconds for the noodles to cook, and then everything else
is pre-done pretty much. – [Brent] So eight hours of
prep into a one minute pickup. That’s pretty impressive. – Yeah, I mean that’s the goal. This is braised pork
shoulder that we braise in like a mother braise, so we continually reuse the same braise. The bok choy is just
sauteed with some sake, and then we’re just gonna
throw this pork belly in there, and then these gargantuan chicharones, and there you have it. – Oh my god. That’s a (bleep)load of meat. So gorgeous. – That’s why you sell a
lot more in the winter than you do in the summer. That looks fantastic. I don’t know which part to attack first. – [Josh] So I kind of like
just shove everything in, and then you can hear the chicharone really crackle and pop. – Oh my god. – You get that smokiness
from the trotters, and there is a thickness, it’s not coating my mouth
with all that gelatin, but you do get that
thickness in the broth. – To me what makes this
different and exceptional, is that typical ramen is
more about the accoutrements, that other stuff that
you’re putting into it, what stands out to me is
just how round and full that broth is. I could drink this every single day. – We’ve had our business
for almost 10 years now, it’s very rare to find a new appreciation for something that we’re looking at all day every day. We’re looking at pig’s feet and just like what the (bleep) are
we gonna do with these things again And now I have a much better understanding and also a lot more respect for everything you can get out of that. These things that most people would just don’t even want to look at, and you’re doing something really really really cool with it. – I actually have one
more thing before we go. I like to bake pies. (laughing) you guys will especially like this pie because your beef lard is the main factor in the crust. – Awesome. – There’s more meat. Good thing Brent’s got such a sweet tooth. He’s gonna go buck wild. Oh man! Just like shovel method? (laughing) That’s a legit really good pie. – It’s delicious. Well thank you. – Absolutely. Wow.

46 comments on “Why Good Pork Bones Make the Best Ramen Broth — Prime Time

  1. what??? put the call out to all the filipinos and they'll pick up as many pork bones as they can. that's the real.

  2. I use pork bones,chicken bones, beef bones,lamb bones and real bones. in my sauce for my lasagna it adds so much flavor.

  3. Taste the "impurities" with garlic or ginger. They are not impure. Its simply denatured proteins, which have a lot of flavor. The only reason to skim is to make a consume. It is not muck and history will prove you wrong. If you like fat or collagen, or a lamb or duck or venison flavor; you are in the dust bin of history if you get rid of all that rich flavor.

  4. Oh that's the good stuff lads, aye. 😘…i always use my bones and freeze the stock. 🏴󠁧󠁢󠁳󠁣󠁴󠁿👍

  5. You guys really know where to go in town, & to know the right people as well. I love ramen noodles & now I know what to do with all them bones.. We, it all turn out great, just watching you guys how you ate that ramen made my mouth water…. Thank you for another great video….

  6. You guys are on the mark. Top Notch wall the way. You need to go to people houses. See what they make. Food and or homemade beers…..

  7. 1:33 "to kind of draw out those impurities… I want all that"

    3:37 "someone's basically… skimming this the entire time"

  8. This is very nice to see. In Japan I often am saddened by people who waste fish bones, skin, heads, and guts. I often want to tell many people how there are many more edible/ useful parts in each animal than just the meats.

  9. Chef is right, same Vietnamese Pho uses beef bones with all the “slime”. Japanese ramen is amazing as well.

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