Japanese Chashu Pork Ramen (Low-Carb Style)

Ingredients

• 1 kg Pork Bones
• 500 g Pork Belly Slab
• 4 packs Shirataki Noodles
• 0.5 cup Soy Sauce
• 2 tbsp Mirin (Low Sugar)
• 4 pieces Eggs

Instructions

1. 1

   Boil pork bones for 12 hours to create a creamy Tonkotsu-style broth.

2. 2

   Roll the pork belly and tie with twine; braise in soy sauce, water, and ginger for 4 hours.

3. 3

   Soft-boil eggs for 6.5 minutes, then marinate in soy sauce.

4. 4

   Rinse shirataki noodles thoroughly and boil for 3 minutes to remove odor.

5. 5

   Slice the chilled chashu pork and sear with a kitchen torch.

6. 6

   Assemble bowls with broth, noodles, pork, and half an egg.