Cade Mercer is a ramen novice, and he knows it. He made his first batch of ramen broth four weeks ago and then promptly threw it out, as well as the next one. They were both tonkotsu broth made with roasted pork bones as seen in a flurry of YouTube videos he studied to try and find his ramen footing. Then he watched a video where a whole pig head simmered away in the broth. What if he smoked the head first? As the former pitmaster at EastSide Tavern in Austin, he was now in more familiar territory. It was good, and he hoped he’d eaten enough ramen in his three week crash course to know how good. Ready or not, the Koko Ramen truck…View Original PostThe post Koko Ramen appeared first on Texas Monthly.