What is this vision of wondrousness we hear you ask? Well, it's the food love child of two of our favourite places - Tonkotsu and Blackfoot. They've got together to create a very piggy sort of ramen dish for the month of September.
Called San-Shu Pork Ramen – which means ‘three types of pork’, it's where slices and cubes of rich, smoky pork belly from Blackfoot meet Tonkotsu home-made noodles, their Eat the Bits chilli oil with slices of pickled rhubarb to lift the saltiness in the rich, piggy broth....all topped off with a marinated egg and some crispy garlic slices.
Turns out that Allegra McEvedy (Blackfoot) and Emma Reynolds (Tonkotsu) came up with the dish after a heavy night’s brainstorming over sake.
As Allegra explains it, "The quality of [Tonkotsu's] stock and home-made noodles made our part pretty easy: we just sprinkled on some porky magic (not one but two kinds of pork belly, one of which is slow-smoked) and some fresh things like pickled rhubarb and morning glory to make a total knock-out winner of a dish. Huzzah!!"