Authentic Pork Belly Ramen

Instructions

1. 1

   Begin by preparing the chashu pork belly. Pat the pork belly dry and roll it tightly into a log, securing with kitchen twine at 1-inch intervals.

2. 2

   In a pot, combine soy sauce, mirin, sake, brown sugar, half the ginger, and 2 cloves of garlic. Bring to a simmer.

3. 3

   Sear the pork belly roll on all sides in a hot pan until golden brown, about 2-3 minutes per side.

4. 4

   Place the seared pork in the simmering braising liquid, add enough water to cover, and simmer gently for 2-3 hours until tender.

5. 5

   While the pork cooks, prepare the tonkotsu broth. Roast the pork bones in a 450°F (230°C) oven for 45 minutes until deeply browned.

6. 6

   Transfer bones to a large pot with the chicken stock, remaining ginger and garlic. Bring to a boil, then reduce to a gentle simmer.

7. 7

   Simmer the broth for at least 2 hours, skimming foam regularly. The broth should become rich and milky.

8. 8

   Strain the broth and whisk in the miso paste and sesame oil. Season with salt and pepper to taste.

9. 9

   Prepare soft-boiled eggs by boiling for exactly 6.5 minutes, then transferring to an ice bath. Peel when cool.

10. 10

    Remove the cooked pork belly from its braising liquid and let it cool. Slice into ½-inch thick rounds.

11. 11

    Cook the ramen noodles according to package directions, typically 2-3 minutes in boiling water.

12. 12

    To assemble, divide hot broth among 4 bowls. Add cooked noodles to each bowl.

13. 13

    Top each bowl with 2-3 slices of chashu pork, half a soft-boiled egg, bamboo shoots, sliced green onions, and a sheet of nori.

14. 14

    Drizzle with a bit of the pork braising liquid and serve immediately while hot.