12/13/2025
🔥Ramen pork recipe 🔥⤵️⤵️⤵️⤵️
Part 1: Chashu Pork (The Meat)
Start this the day before if possible. The longer it sits, the better it tastes.
Ingredients:
Pork Belly: 2 lbs (1 kg), skinless. Look for a slab with nice layers of fat and meat.
Aromatics: 1 k**b of ginger (sliced), 4 cloves garlic (crushed), 2 green onions.
The Braise:
½ cup Soy Sauce
½ cup Sake (or dry white wine)
½ cup Mirin (sweet rice wine)
½ cup Sugar
1 cup Water
p Water
Instructions:
Sear: (Optional but recommended) Roll the pork belly into a log and tie it with butcher's twine. If that's too hard, just leave it as a slab. Sear it in a hot pan until golden brown on all sides.
Simmer: Put the water, soy sauce, sake, mirin, sugar, ginger, garlic, and green onions in a pot. Bring to a boil.
Cook: Add the pork. It should be partially submerged. Cover with a lid (or a "drop lid" of aluminum foil resting directly on the meat). Simmer on low heat for 1.5 to 2 hours. Flip the meat every 30 minutes.
Cool: Once tender, turn off the heat. Let the meat cool in the liquid. This is the secret—if you take it out hot, it dries out. If you let it cool in the sauce, it sucks up the flavor.
Part 2: Ajitama (The Ramen Egg)
Make these while the pork is simmering.
Boil: Bring a pot of water to a boil. Gently lower in your eggs.
Time it: Boil for exactly 6 minutes and 30 seconds.
Ice Bath: Immediately transfer them to a bowl of ice water to stop the cooking. Peel them once cool.
Marinate: Put the peeled eggs into a Ziploc bag. Pour in a roughly 1⁄2 cup of the cooled braising liquid from your Chashu pork (Part 1). Let them marinate in the fridge for at least 4 hours (overnight is best).
Part 3: The Broth & Assembly
Authentic ramen broth takes 12 hours. This "Hack" version takes 20 minutes but tastes 95% as good.
The "Cheat" Broth:
Stock: 4 cups high-quality Chicken Stock (store-bought is fine).
Aromatics: 2 cloves garlic (smashed), 1 slice ginger, 1 dried shiitake mushroom (optional).
Seasoning (Tare): 1 tbsp Soy Sauce, 1 tsp Sesame Oil.
The Noodles:
Do not use the 25-cent instant bricks.
Best Fresh Brand: Sun Noodle (found in the refrigerated section of Asian markets).
Best Dried Brand: Nissin Raoh (Gold package) or Sapporo Ichiban.
Assembly:
Infuse Broth: Simmer the chicken stock with the garlic, ginger, and mushroom for 15 minutes. Discard the solids. Stir in the soy sauce and sesame oil. Keep piping hot.
Cook Noodles: Boil noodles in a separate pot according to the package. Drain well.
Prep Toppings:
Slice your Chashu Pork (fry the slices in a pan for 1 minute to warm them up).
Slice your Egg in half.
Chop some fresh Green Onions.
Bowl: Noodles go in first. Pour the hot broth over them.
Top: Lay the pork slices on top, place the egg halves carefully, and sprinkle with green onions. Add a sheet of Nori (seaweed) if you feel fancy.
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