City Pork Ramen Recipe

Cook the Pork Belly

In a large pot, add the pork belly and cover it with 2000 ml of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 1 hour.

Add Aromatics

After simmering, add soy sauce, mirin, sliced ginger, crushed garlic, and salt to the pot. Stir well and let it simmer for an additional 30 minutes.

Strain the Broth

Once the broth is ready, strain it through a fine mesh sieve to remove solids, returning the liquid to the pot. Keep it warm on low heat.

Soft-Boil the Eggs

In a separate pot, bring water to a gentle boil. Carefully add the eggs and boil for 6-7 minutes for a soft yolk. Remove the eggs and place them in ice water to cool before peeling.

Chop Scallions

While the eggs are cooling, chop the scallions into thin slices.

Prepare Nori

Cut nori sheets into strips or squares, depending on your preference for garnishing.

Boil the Ramen Noodles

In a pot of boiling water, cook the ramen noodles according to the package instructions (usually about 3-4 minutes). Drain and set aside.

Serve the Ramen

In a bowl, add a serving of ramen noodles, ladle the hot broth over the noodles, and top with soft-boiled egg halves, chopped scallions, and nori strips. Enjoy your City Pork Ramen!