Homemade Chashu Ramen

Ingredients

• 500g (1.1 lb) pork belly 500g (1.1 lb) pork belly
• 4 cups (950ml) chicken stock 4 cups (950ml) chicken stock
• 2 cups (470ml) water 2 cups (470ml) water
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
• 1/4 cup (60ml) sake 1/4 cup (60ml) sake
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 4 garlic cloves, crushed 4 garlic cloves, crushed
• 1-inch piece of ginger, sliced 1-inch piece of ginger, sliced
• 2 green onions, chopped 2 green onions, chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 portions of ramen noodles 4 portions of ramen noodles
• Soft-boiled eggs, bamboo shoots, nori seaweed, and green onions for garnish Soft-boiled eggs, bamboo shoots, nori seaweed, and green onions for garnish

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 40g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a large pot, combine the chicken stock, water, soy sauce, mirin, sake, brown sugar, garlic, ginger, and green onions. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
3. 3.
   Meanwhile, heat the vegetable oil in a separate oven-safe pan over medium-high heat. Sear the pork belly on all sides until browned.
4. 4.
   Transfer the pork belly to the pot with the broth, cover with a lid, and place it in the preheated oven. Cook for 2.5 to 3 hours, or until the pork is tender and easily pulls apart.
5. 5.
   Remove the pork belly from the broth and let it cool slightly. Slice it into thin pieces.
6. 6.
   Cook the ramen noodles according to the package instructions.
7. 7.
   Divide the cooked noodles among serving bowls. Ladle the hot broth over the noodles, and arrange the sliced Chashu, soft-boiled eggs, bamboo shoots, nori seaweed, and green onions on top.
8. 8.
   Serve the Homemade Chashu Ramen immediately and enjoy!

Treat your ingredients with care...

• Pork belly — For a more tender result, choose pork belly with a good amount of fat marbling.
• Ramen noodles — Cook the noodles until they are slightly firm (al dente) to prevent them from becoming mushy in the hot broth.
• Soft-boiled eggs — To achieve the perfect soft-boiled eggs, cook them for 6-7 minutes and then immediately transfer them to an ice bath to stop the cooking process.
• Nori seaweed — Cut the nori into thin strips just before serving to maintain its crispness.
• Green onions — Use both the green and white parts of the onions for added flavor and visual appeal.

Tips & Tricks

• For an extra layer of flavor, add a splash of sesame oil to the broth before serving.
• Customize your ramen by adding additional toppings such as corn, bean sprouts, or mushrooms.
• If you prefer a spicier broth, add a dollop of chili paste or chili oil.
• Leftover Chashu can be stored in the refrigerator for up to 3 days and used in other dishes like stir-fries or sandwiches.
• To save time, you can prepare the Chashu a day in advance and refrigerate it until ready to use.

Serving advice

Serve the Homemade Chashu Ramen piping hot in individual bowls. Encourage your guests to mix the toppings into the broth and slurp the noodles for an authentic ramen experience.

Presentation advice

To enhance the visual appeal, arrange the Chashu slices neatly on top of the noodles and garnish with a sprinkle of sesame seeds and a drizzle of chili oil. Serve with chopsticks and soup spoons for an authentic touch.