Tonkotsu Ramen with Chashu Pork
Pork belly braises low and slow until fork-tender, then gets sliced over noodles in a rich pork bone broth with a marinated egg.
Tonkotsu ramen usually means an all-day bone broth, but starting from a good store-bought pork bone base and focusing your effort on the chashu gets you most of the way there. The pork belly braises in a sweet soy liquid until it falls apart under a fork, and that same liquid seasons both the eggs and the broth. Slice the pork thin so it warms through the moment it hits the hot bowl.
Ingredients
Method
Tap a number to mark a step doneTie the pork belly into a tight log with kitchen twine so it holds its shape while it braises.
Sear the pork on all sides in a hot dry pot until deeply browned, about 6 minutes total.
Add the soy sauce, sake, mirin, sugar, garlic, and ginger, plus enough water to just cover the pork, and bring to a gentle simmer.
Cover and braise over low heat for 2.5 hours, turning the pork occasionally, until it is tender enough to pierce easily with a fork.
Cool the pork in its braising liquid, then chill for at least an hour so it slices cleanly, reserving the braising liquid.
Boil the eggs for 7 minutes, shock them in ice water, peel, and let them sit in a splash of the reserved braising liquid for color and flavor.
Warm the pork bone broth in a large pot, whisking in a few spoonfuls of the reserved braising liquid to deepen the flavor.
Cook the ramen noodles according to the package directions, drain, and divide among four bowls.
Ladle the hot broth over the noodles, top with sliced chashu pork, a halved marinated egg, nori, scallions, and a drizzle of chili oil.
Kitchen note
Chill the braised pork belly completely before slicing, since a warm log will shred instead of forming the neat, even slices chashu is known for.
