Char Siu Ramen Recipe
Shoyu base in soup with homemade pork belly, fish cake, green onion
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Ingredients
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Pork Belly
Ramen Soup
Toppings
Method
Prepare Pork Belly
- 1
Marinate the Pork Belly
In a bowl, combine soy sauce, brown sugar, honey, five spice powder, crushed garlic cloves, sliced ginger, and water. Mix well to create a marinade.
- 2
Cook the Pork Belly
Submerge the pork belly in the marinade and let it marinate in the refrigerator for at least 4 hours, preferably overnight. After marinating, place the pork belly with the marinade in a saucepan and bring it to a simmer over medium heat. Cover and let it cook for about 2 hours until tender, turning occasionally.
- 3
Glaze the Pork Belly
Once cooked, remove the pork belly from the liquid and set aside. Reduce the marinade over medium heat until thickened and syrupy. Brush the pork belly with the glaze and broil in the oven for about 5-7 minutes until caramelized. Slice into pieces.
Prepare Ramen Soup
- 4
Make the Broth
In a large pot, combine chicken broth, soy sauce, mirin, and sake. Bring to a simmer over medium heat and let it cook for about 10 minutes to combine the flavors.
- 5
Cook Ramen Noodles
In a separate pot, bring water to a boil and cook ramen noodles according to package instructions. Drain and set aside.
Assemble Ramen
- 6
Combine Ingredients
In a bowl, place a serving of cooked ramen noodles and ladle the hot broth over them. Top with slices of char siu (pork belly), fish cake, soft-boiled eggs, and sliced green onions.
- 7
Serve
Garnish with additional green onions if desired and serve hot.