Pork Ramen Recipe

Parboil bones: place pork bones (and optional shoulder/hocks) in a large stockpot and cover with cold water. Bring to a rolling boil over high heat and boil for 10 minutes to remove scum. Drain bones and discard the blanch water. Rinse bones and the pot to remove residue.

Roast aromatics: while bones are rinsing, halve the onion (no need to peel fully), smash 6 garlic cloves, and roughly slice ginger. In a skillet, heat 1 tbs vegetable oil over medium-high heat and sauté onion, garlic and ginger until lightly charred (3–5 minutes). This step deepens flavor.

Simmer broth: return cleaned bones to the stockpot, add roasted aromatics, scallion whites, dried shiitake and kombu (if using). Pour in 4000 ml cold water. Slowly bring to a simmer over medium heat. Maintain a gentle simmer (not a hard boil) and skim any foam occasionally. Simmer for 4–6 hours for a rich pork broth. If using a pressure cooker/Instant Pot, cook on high pressure for 90 minutes and then natural release.

Finish and season: in the last 20–30 minutes of simmering, add 3 tbs soy sauce, 2 tbs mirin and 2 tsp salt. Taste and adjust seasoning near the end. Remove kombu after 20 minutes if used (to avoid bitterness). Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Keep broth hot until serving.

Roll and tie (optional): roll the pork belly into a tight log and tie with kitchen twine into 3–4 loops to hold shape for evenly sliced chashu. This step is optional but gives restaurant-style slices.

Sear: heat a skillet over medium-high heat and sear the pork belly on all sides until golden-brown, about 6–8 minutes total. This adds flavor and color.

Simmer in braising liquid: combine 1 cup soy sauce, 1 cup mirin, 1/2 cup sake, 240 ml water, 2 tbs brown sugar, 4 smashed garlic cloves, sliced ginger and 2 scallions in a pot large enough for the pork. Add seared pork belly, bring to a gentle simmer, then reduce heat to low, cover, and braise for 1.5–2 hours, turning halfway, until pork is very tender and shreds with slight resistance.

Cool and marinate: remove pork belly and let cool in the braising liquid to absorb flavor for at least 30 minutes (or refrigerate overnight for deeper flavor). Reserve braising liquid; you can drizzle a tablespoon into each bowl or reduce it on the stove to concentrate and use as tare (flavoring).

Slice: remove twine, slice pork belly into 6–8 mm thick rounds before plating. Reheat slices briefly in warm braising liquid or in the hot broth just before serving.

Prepare ajitama (soft-marinated eggs) if not already done: bring a small pot of water to boil, gently add eggs and boil for 6 minutes for a runny yolk. Immediately transfer eggs to an ice bath for 5 minutes, peel, and marinate in equal parts soy sauce and mirin (about 1/4 cup each) with a splash of water for 2–8 hours in the refrigerator. If using pre-made, warm slightly before serving.

Noodles: bring a large pot of water to a rolling boil. Cook fresh ramen noodles according to package instructions (typically 1–3 minutes). If using dried fresh-style noodles, cook 3–4 minutes. Stir gently so noodles don’t stick. Drain and quickly rinse under warm running water if you will hold them briefly, otherwise keep hot.

Bean sprouts & menma: blanch bean sprouts in boiling water for 30–45 seconds until just tender-crisp, then drain. Warm bamboo shoots (menma) in a small saucepan with a teaspoon toasted sesame oil and a splash of the reserved chashu braising liquid or soy (about 1–2 tbs) for 1–2 minutes to heat through and season.

Assemble bowls: divide cooked noodles evenly among 4 bowls (approx. 100 g noodles per serving). Ladle hot pork broth over noodles (about 500–600 ml broth per bowl). Place 2–3 slices of pork belly on each bowl, add half a marinated soft-boiled egg, a small handful of blanched bean sprouts, 2–3 tbs bamboo shoots, a few scallion slices, and 1 strip of nori. Drizzle a few drops of toasted sesame oil and chili oil if desired, and sprinkle sesame seeds.

Serve: serve immediately while broth and noodles are hot. Offer extra soy, chili oil, or tare at the table for adjustment.