Chashu Pork Ramen

Name: Chashu Pork Ramen
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 4 bowls
Cuisine: Japanese
Ingredients: 1 pound pork belly skin-on slab; 0.25 cup soy sauce; 0.25 cup mirin; 0.25 cup sake; 2 tablespoon sugar; 2 pound pork neck bones blanched 10 minutes, rinsed; 12 cup water; 2 piece fresh ginger thick slices, unpeeled; 4 piece garlic cloves smashed; 4 portion fresh ramen noodles; 4 piece soft-boiled soy eggs marinated 4+ hours in chashu braising liquid; 4 piece nori sheets; 3 piece green onions sliced thin

CN by Chef Nica 4.7 (178) 270 min total

The short version

Tonkotsu-style ramen with braised chashu pork belly, soft-boiled soy eggs, and a rich pork bone broth that simmers for 4 hours. The chashu braises in soy, mirin, and sake for 2 hours until melt-tender.

RamenJapaneseWeekend cookPork

30m
Prep: 240m
Cook: 4
Servings: Hard
Level

🍜 Chashu Pork Ramen

1 pound pork belly skin-on slab
0.25 cup soy sauce
0.25 cup mirin
0.25 cup sake
2 tablespoon sugar
2 pound pork neck bones blanched 10 minutes, rinsed
12 cup water
2 piece fresh ginger thick slices, unpeeled
4 piece garlic cloves smashed
4 portion fresh ramen noodles
4 piece soft-boiled soy eggs marinated 4+ hours in chashu braising liquid
4 piece nori sheets
3 piece green onions sliced thin

Ingredients

Batch

1 poundpork bellyskin-on slab
¼ cupsoy sauce
¼ cupmirin
¼ cupsake
2 tablespoonsugar
2 poundpork neck bonesblanched 10 minutes, rinsed
12 cupwater
2fresh gingerthick slices, unpeeled
4garlic clovessmashed
4 portionfresh ramen noodles
4soft-boiled soy eggsmarinated 4+ hours in chashu braising liquid
4nori sheets
3green onionssliced thin

Method

0 / 5 steps

Blanch bones
Cover bones with cold water, bring to a boil, drain, rinse clean. This removes impurities and gives a clear broth.
Simmer broth
Combine blanched bones, water, ginger, and garlic. Bring to a boil, then simmer vigorously for 4 hours until broth is milky white.
Braise chashu
Roll pork belly tightly, tie with twine. Sear all sides in oil. Add soy, mirin, sake, sugar and enough water to half-submerge. Braise covered at a gentle simmer 2 hours, turning every 30 min.
Marinate eggs
Soft-boil eggs 6½ minutes, shock in ice water, peel. Marinate in strained chashu braising liquid at least 4 hours.
Assemble bowls
Cook noodles per package. Season hot broth with salt. Ladle broth over noodles, top with chashu slices, halved egg, nori and green onion.

Rate this recipe

4.7

178 cooks rated this

Watch

14:22

Transcript

0:00Chashu pork ramen from scratch — the broth alone takes three hours but I promise you'll never do instant again.

2:15Pork belly rolled tight and tied. Sear every side until deep brown, then braise in the tare liquid.

7:40Tonkotsu base is all about the boil. Hard boil for two hours — the fat emulsifies and the broth turns milky white.

12:00Assemble cold to hot: tare in the bowl, then ladle the boiling broth over everything.

Tips

Chashu keeps refrigerated 5 days or frozen 3 months — slice when cold for clean cuts.
Broth can be made ahead and frozen in quart containers.

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