Charshu Ramen Recipe
Natural heritage Berkshire pork bone soup topped with roasted pork (charshu), red ginger, and scallions. White thin straight noodles
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Ingredients
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Broth
Charshu (Roasted Pork)
Noodles and Toppings
Method
Broth Preparation
- 1
Prepare the Pork Bones
In a large pot, add the pork bones and cover with cold water. Bring to a boil and then drain and rinse the bones. This helps to remove impurities.
- 2
Cook the Broth
Return the cleaned bones to the pot and add 4 liters of fresh water, ginger, garlic, and green onions. Bring to a boil, then reduce the heat to low and simmer for at least 4 hours. Skim off any foam or impurities that rise to the surface.
- 3
Season the Broth
After simmering, strain the broth through a fine mesh sieve into a clean pot. Add soy sauce, mirin, and salt to taste. Keep warm on low heat.
Charshu Preparation
- 4
Prepare the Pork Belly
Roll the pork belly tightly and tie it with butcher’s twine. This helps keep its shape while cooking.
- 5
Cook the Charshu
In a small pot, combine soy sauce, mirin, brown sugar, and sesame oil. Bring to a simmer and add the rolled pork belly. Cover and simmer for about 2 hours, turning occasionally until tender. Remove from heat and let it cool in the sauce.
- 6
Slice the Charshu
Once cooled, remove the pork belly from the sauce and slice into thin pieces for serving.
Noodle Cooking and Assembly
- 7
Cook the Ramen Noodles
In a separate pot, bring water to a boil. Add the ramen noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- 8
Assemble the Ramen Bowls
In serving bowls, place a portion of the cooked noodles, ladle the hot broth over the noodles, and top with slices of charshu, red pickled ginger, and sliced scallions.