Asian Biscuits & Gravy Recipe

Blanch and clean bones

Place the pork bones and trotters in a large pot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes to remove impurities. Drain and discard the blanching water, rinse the bones under cold water and clean the pot.

Start the stock

Return the cleaned bones to the pot. Add 4 liters of fresh water, smashed ginger, halved onion, chopped white parts of green onion, garlic, kombu, and shiitake mushrooms. Add 1 tablespoon neutral oil (this helps extract fat and flavor).

Simmer for collagen

Bring to a gentle boil, then reduce to a very low simmer. Partially cover and simmer for 6–8 hours, occasionally skimming off any scum or excess fat that rises to the surface. Top up with hot water as needed to keep bones submerged.

Finish and season

After 6–8 hours the stock should be milky and rich. Remove from heat and strain through a fine mesh sieve or cheesecloth into a clean pot. Discard solids. Remove the kombu and mushrooms. Return the strained stock to a saucepan, bring to a simmer and add soy sauce (3 tbs), mirin (2 tbs), sake (2 tbs) and 1 tsp salt. Taste and adjust seasoning. Reduce gently for 10–15 minutes to concentrate if you prefer a thicker gravy consistency.

Optional thickening (to make 'gravy' texture)

If you want a thicker gravy, mix 1–2 tsp cornstarch with an equal amount of cold water to make a slurry. Whisk a small amount of hot tonkotsu into the slurry to temper, then whisk the slurry back into the simmering gravy until it thickens slightly. Use sparingly to keep silky texture.

Prepare pork

If using whole pork shoulder, trim fat and finely chop or pulse briefly in a food processor to a coarse ground texture. Pat dry with paper towels.

Cook aromatics

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add minced garlic and minced ginger; cook 30 seconds until fragrant but not browned.

Brown the pork

Add the chopped or ground pork to the skillet. Spread into an even layer and let it brown without stirring for 2 minutes, then stir and continue cooking until fully browned and any liquids mostly evaporate, about 6–8 minutes total.

Season and finish

Lower heat to medium. Add 1.5 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, and 1 tsp brown sugar. Stir to combine and simmer for 2–3 minutes so flavors meld. If there is a lot of thin liquid, mix 1 tsp cornstarch with 1 tsp water to make a slurry and stir into the pan; cook 1 minute until slightly thickened. Taste and adjust seasoning.

Warm bao buns according to package instructions (steam for 5 minutes if refrigerated, or reheat in a steamer or microwave wrapped in a damp towel).

Place a warm bao bun on a plate. Spoon 1–2 tablespoons of chopped pork into each bun.

Ladle 2–3 tablespoons of the hot tonkotsu gravy over the pork in each bun so the bun gets a saucy, rich coating. If you prefer drier buns, use less gravy and serve extra in a small pitcher.

Top each bun with sliced green onion (1–2 teaspoons per bun), a pinch of toasted sesame seeds, and optional chili oil or quick-pickles to taste.

Serve immediately while hot. Provide extra gravy on the side if desired.