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Combine trotters, spring onion and ginger in a large pot. Cover with cold water and set on high heat to bring to a boil. Cook for 4 ~ 5 minutes after boiling, then carefully pour everything into the kitchen sink with cold water running. Wash/scrub off any scums and impurity from the bones as well as thoroughly clean the pot.
Return the cleaned bones to the cleaned pot and the chicken carcasses and then roast in a hot oven until a nice colour develops. Once that happens take it out and then add 2-3 litres of water, shallots, carrot and black peppercorns, salt, garlic, bay. Return to high heat to bring to a boil, then lower the heat down to medium to maintain a constant (but not splattering) boil. Cook the stock for at least 3 hours, to 4 hours (depending on what you can manage. the longer it cooks the milkier it gets). Shred and break up any bones/meat during cooking once they have soften (to release more flavour), and every time the liquid is reduced below 1.5litres add enough to bring it back 2 litres (assuming you added 3l of water) When you’re done, the base stock should be milky and opaque with bits of marrows and fat floating on top.
Strain the base stock through a sieve, and press on the scrap-meats and vegetables to extract as much liquid as you can. You should have 1.5 litres of base stock. This will be quite fatty which is what you want for a tonkotsu.
Tbh I would normally use pork ribs/shoulder etc but would assume the above works for trotters.
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Tenderloin
@cornelius_blackfoot
@tenderloin, I’ve got a pigs trotter and some roast chicken carcasses, do you have a preferred recipe for tonkotsu broth/soup that’s easy enough to make (apart from the time).
Also have some beef silverside which I’ve been meaning to roast for a while to make French dip sandwiches and I’ll use that in my tonkotsu ramen (mixed meat heresy probably)