Chashu Ramen
Ingredients
- 800 gPork belly (whole or tied)
- 150 mlsoy sauce
- 100 mlmirin
- 50 mlSake or rice alcohol
- 2 tbspWhite sugar
- 3 pcGarlic (crushed)
- 1 tspGinger powder
- 1.5 Ldashi stock
- 400 gramen noodles
- 4 pcEgg
- 3 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 2 pcnori seaweed (cut into squares)
- 100 gBambusa vulgaris or Phyllostachys edulis (drained)
- 1 tbspSesame oil
- 30 gFresh ginger (peeled and sliced)
Method
Pork belly slices that fall apart under the pressure of chopsticks, a clear broth loaded with umami, and firm noodles. The aroma of heated soy sauce and sesame oil hits you as soon as you enter the kitchen.
- 1
In a hot pot, sear the pork belly on all sides until the fat is golden and crispy. Remove any excess melted fat.
- 2
Add soy sauce, mirin, sake, sugar, crushed garlic, and ginger. Cover with water. Bring to a simmer, then cook on low heat for 1h15. The meat should be tender and fall apart with a fork.
- 3
Cook eggs for 6 minutes in boiling water to keep the yolk runny. Plunge into ice water, peel, and marinate in some of the pork cooking liquid. Slice the green onions and cut the nori sheet.
- 4
Heat the dashi broth. Cook the ramen noodles in a separate pot of boiling water according to instructions (usually 2-3 minutes) so they stay firm.
- 5
Pour a ladle of the pork cooking sauce (the tare) into the bottom of the bowl, add the hot dashi broth, then the noodles. Arrange the pork slices, the halved egg, bamboo, and nori. Finish with a drizzle of sesame oil.
Frequently asked questions
How do you get this dish right?
- The secret is in the tare: don't throw away the pork cooking liquid, strain it and use it to season your broth.
- For perfect eggs, use eggs straight from the fridge and start the timer as soon as they are submerged.
How long does this dish keep?
The pork and broth keep for 3 days in the fridge. Only cook the noodles at the last minute to prevent them from getting soggy.
