Chashu Pork Ramen

Name: Chashu Pork Ramen
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 4 bowls
Cuisine: Japanese
Ingredients: 1 kilogram pork neck or spine bones rinsed; 3 liter cold water; 3 piece fresh ginger thick slices, unpeeled; 4 piece garlic cloves smashed; 600 gram pork belly skin on, rolled and tied with kitchen twine; 60 milliliter soy sauce; 60 milliliter mirin; 60 milliliter sake; 2 tablespoon caster sugar; 1 tablespoon neutral oil; 4 piece large eggs; 400 gram fresh or dried ramen noodles; 4 piece nori sheets; 4 piece green onions thinly sliced; 1 teaspoon toasted sesame oil

by Chef Nica 4.7 (178)

30 min
Prep: 4.5 hrs
Ready in: 4
Servings: Hard
Level

1 kilogram pork neck or spine bones rinsed
3 liter cold water
3 piece fresh ginger thick slices, unpeeled
4 piece garlic cloves smashed
600 gram pork belly skin on, rolled and tied with kitchen twine
60 milliliter soy sauce
60 milliliter mirin
60 milliliter sake
2 tablespoon caster sugar
1 tablespoon neutral oil
4 piece large eggs
400 gram fresh or dried ramen noodles
4 piece nori sheets
4 piece green onions thinly sliced
1 teaspoon toasted sesame oil

Blanch bones

Cover bones with cold water, bring to a boil, drain, rinse clean. This removes impurities and gives a clear broth.
Simmer broth

Combine blanched bones, water, ginger, and garlic. Bring to a boil, then simmer vigorously for 4 hours until broth is milky white.
Braise chashu

Roll pork belly tightly, tie with twine. Sear all sides in neutral oil. Add soy sauce, mirin, sake, caster sugar and enough water to half-submerge. Braise covered at a gentle simmer 2 hours, turning every 30 min.
Marinate eggs

Soft-boil eggs 6½ minutes, shock in ice water, peel. Marinate in strained chashu braising liquid at least 4 hours.
Assemble bowls

Cook noodles per package. Season hot broth with salt. Ladle broth over noodles, top with chashu slices, halved egg, nori and green onion.

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Chashu pork ramen from scratch — the broth alone takes three hours but I promise you'll never do instant again. Pork belly rolled tight and tied. Sear every side until deep brown, then braise in the tare liquid. Tonkotsu base is all about the boil. Hard boil for two hours — the fat emulsifies and the broth turns milky white. Assemble cold to hot: tare in the bowl, then ladle the boiling broth over everything.