Pork Ramen

A deep, umami-rich broth that coats the palate. The pork belly is glazed and melt-in-the-mouth tender, served with a jammy-yolked egg and supple noodles.

• Prep time: 30 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 1448
• Protein: 40 g
• Carbs: 80 g
• Fat: 106 g

Ingredients

• 600 g Pork belly ( whole for simmering )
• 400 g ramen noodles ( dry )
• 1.5 L dashi stock ( ready to use )
• 4 piece Egg ( fresh )
• 100 ml soy sauce
• 50 ml mirin
• 2 tbsp Brown sugar
• 2 piece Garlic ( crushed )
• 1 tsp Ginger powder
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 2 piece nori seaweed ( cut into squares )
• 1 tbsp Sesame oil optional

Instructions

1. Searing the pork

   In a pot, sear the pork belly on all sides. The skin should be golden and the fat should start to render.

2. Chashu Simmering

   Add soy sauce, mirin, brown sugar, crushed garlic, and ginger. Cover with water and simmer on low heat. The meat is ready when it pulls apart with a fork.

3. Egg Preparation

   Plunge eggs into boiling water for exactly 6 minutes. Cool immediately in ice water to stop cooking. The white should be set, the yolk must remain runny.

4. Broth and Noodles

   Heat the dashi broth. Meanwhile, cook the ramen noodles in boiling water. They should remain springy to the bite; do not overcook them.

5. Assembly

   Pour the scalding broth over the noodles. Arrange the pork slices, the halved egg, nori sheet, and sliced green onions. Finish with a dash of sesame oil.

Chef's tips

• For a cloudier and richer broth, use the filtered pork cooking liquid to extend your dashi.
• The pork slices better if it has rested for 10 minutes out of the liquid after cooking.

Storage

Store broth and meat separately in the fridge for up to 3 days. Do not reheat the eggs.