Tonkotsu Ramen Broth
I’m going to undertake making tonkotsu ramen broth. It’s a sixteen hour process, but it’s not really labor intensive.
The key to making a creamy broth is pork fat, though. Most recipes call for pork fatback, but aside from finding an actual butchery, it’s not that easy to find. Can I use anything else to get the requisite amount of pork fat? Maybe add some lard, like 1/2 cup? Salt pork? Rendered bacon fat?