Pork Ramen Recipe with Chashu Belly & Ramen Eggs

Jane Crompton

This pork ramen recipe will bring you to Japan. This is a classic recipe that you must try if you love noodles. Check out the easy recipe here.

5 from 1 vote

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Prep Time 15

Cook Time 4

Total Time 4 15

Course Soup

Cuisine Japanese

Servings servings

Calories 2684 kcal

Equipment

Large ovenproof braising dish with lid
Large stockpot (at least 4 litres)
Kitchen twine
Fine mesh strainer
Instant-read thermometer
Saucepan (for boiling eggs)
Sharp carving knife

Ingredients

Broth Ingredients

1 litre chicken stock
1 litre water
1 tablespoon lard
1 tablespoon fresh ginger grated (about a 2cm / 1-inch piece)
2 tablespoons tahini
1 tablespoon sesame oil
1 tablespoon mirin
2 tablespoons pork fat finely minced from chashu
2 tablespoons chashu marinade once cooked

Chashu Pork Belly Ingredients

2 cups pork belly skin on
½ cup soy sauce
1 cup mirin
½ cup white sugar
1 cup sake
1 cup water
4 cloves garlic peeled and lightly crushed
1 medium onion skin on, cut in half
1 piece fresh ginger 5cm (2-inch), finely sliced
6 stalks spring onions finely chopped

Marinated Soft Boiled Egg Ingredients

2 large eggs
1 cup soy sauce
1 cup mirin
¼ cup sake
¼ cup water

To Serve Ingredients

2 portions fresh ramen noodles approximately 150g / 5oz each — or fresh udon noodles
1 tablespoon spring onions finely chopped
2 sheets nori cut into strips

Instructions

Chashu Pork Belly Instructions

Preheat the oven to 275°F / 135°C (120°C fan-forced).
Roll up your pork belly lengthwise on a cutting board, with the skin facing out.
Using twine, tightly secure the pork belly at 5-centimetre intervals. Place pork belly in a deep ovenproof braising dish or Dutch oven (at least 25cm / 10-inch) that fits the rolled pork snugly.
In a large pot over high heat, add 1 cup of water, soy sauce, sake, mirin, sugar, scallions, garlic, ginger, and heat until boiling. Pour liquid over your pork and cover with tinfoil or a lid. Cook pork for 3 to 4 hours, occasionally turning to baste it.
When ready to serve, remove the pork belly from the oven and reserve the liquid.
Cut your pork belly into round slices.
Strain the leftover liquid and add 2 tablespoons to your broth.

Broth Instructions

Heat the sesame oil and lard in a large stockpot over medium-high heat. Add the grated ginger and fry until browned and caramelised, about 2 minutes.
Add your chicken stock and water, then bring to a vigorous simmer.
Stir in your mirin and tahini and simmer for about 30 minutes while you start on the other toppings.
Add the 2 tablespoons of chashu pork liquid once it is done cooking.

Ajitsuke Tamago Instructions

Soft boil one egg per person. Carefully peel eggs and set them aside in a bowl that fits them all.
Mix the water, sake, soy sauce, and mirin in a bowl and pour the mixture over your peeled eggs. To stop your eggs from floating, place a double layer of paper towel over the eggs.
It will absorb some of the liquid, don’t worry. Let the eggs marinate for 3 to 4 hours or overnight.

Noodles Instructions

Just before serving your ramen, boil your noodles as per the packet’s instructions – generally about 3 minutes.

Assembly Instructions

Place your cooked noodles in a large bowl, add enough broth per bowl to cover your noodles generously.
Add your sliced Chashu pork belly, egg (cut in half), spring onion and any other toppings of your choice.
Serve immediately while piping hot. Ramen is best enjoyed straight away as the noodles will continue absorbing broth.

Nutrition

Serving: 1servingCalories: 2684kcalCarbohydrates: 206gProtein: 66gFat: 165gSaturated Fat: 56gPolyunsaturated Fat: 23gMonounsaturated Fat: 75gTrans Fat: 0.02gCholesterol: 384mgSodium: 12816mgPotassium: 1792mgFiber: 5gSugar: 126gVitamin A: 1216IUVitamin C: 20mgCalcium: 210mgIron: 9mg

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