Miso Ramen with Chashu Pork

Ingredients

• 1 kg Pork belly
• 100 ml Soy sauce
• 100 ml Mirin
• 50 g Sugar
• 1.5 l Chicken stock
• 4 tbsp Red miso paste
• 4 portions Ramen noodles
• 1 knob Ginger
• 3 cloves Garlic
• 2 stalks Green onions
• 2 pieces Soft-boiled egg(optional)

Instructions

1. 1

   Roll the pork belly and tie it tightly with butcher's twine.

2. 2

   In a heavy pot, sear the pork belly on all sides until browned.

3. 3

   Add soy sauce, mirin, sugar, ginger, garlic, and enough water to cover half the pork. Simmer on low heat for 2.5 hours, turning occasionally.

4. 4

   Remove pork, let it cool, then slice into thin rounds.

5. 5

   In a separate pot, heat the chicken stock. Whisk in the miso paste until fully dissolved, ensuring the broth does not boil vigorously once miso is added.

6. 6

   Cook ramen noodles according to package instructions and drain.

7. 7

   Place noodles in bowls, pour over the hot miso broth, and top with chashu pork slices, halved eggs, and sliced green onions.