Savory chili with sweet and sour tomato flavors in a Tonkotsu broth.

In a large pot, add the pork bones and water. Bring to a boil, then reduce to a simmer. Skim off any scum that rises to the surface.

Prepare the Broth

Add sliced ginger, crushed garlic, and chopped green onions to the pot. Simmer for about 6 hours, adding water as needed to keep the level consistent.

Add Aromatics

Once the broth is rich and flavorful, strain it through a fine mesh sieve, discarding the solids. Return the liquid to the pot.

Strain the Broth

Stir in soy sauce and mirin. Adjust seasoning if necessary.

Season the Broth

In a separate skillet, cook ground pork over medium heat until browned. Drain excess fat.

Cook the Pork

In the pot with the broth, add the cooked pork, crushed tomatoes, chili paste, brown sugar, salt, and black pepper. Stir well to combine.

Combine Ingredients

Allow the chili to simmer on low heat for 30 minutes, stirring occasionally to prevent sticking.

Simmer the Chili

Finish with Lime

Ladle the chili into bowls and garnish with chopped cilantro and lime wedges. Serve hot.

Garnish and Serve

Pork bones

Water

Ginger, sliced

Garlic, crushed

Green onions, chopped

Soy sauce

Mirin

Ground pork

Canned tomatoes, crushed

Chili paste

Brown sugar

Salt

Black pepper

Lime juice

Fresh cilantro, chopped

Lime wedges

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