Chef level Pork Ramen

You can make ramen a hundred different ways these days: add boiling water to a styrofoam cup, mixing packets in a box to water on the stovetop, buying our chef made ramen. However, when you want to spend the weekend making flexing your cooking skills and impress your loved ones, try following this recipe. 

We suggest asking our friendly butchers for some pork bones the next time you're in store to use for the broth, or get bone-in cuts and cut the bones out and save the meat.

Ingredients

• 1kg pork bones, either leftover from bone-in cuts or bought from your butcher 
• 500g pork belly, sliced
• 4 packs of ramen noodles 
• 6 cups water
• 1 onion, halved
•  4 cloves garlic, smashed 
• 1-inch piece of ginger, sliced 
• 2 tablespoons soy sauce 
• 1 tablespoon mirin, rice vinegar or a dry white wine.
• Salt and pepper to taste 
• Toppings of your choice (we suggest a soft-boiled egg, green onions and bean sprouts).

Method

1. If you're using raw pork bone, preheat the oven to 200°C. Lay bones on a baking sheet with space between them and roast in the oven for about 45 minutes until they are golden brown. If you've been saving bones from previous dinners, add them immediately to the pot in step 2.

2. In a large pot, add the bones, onion, garlic, ginger, soy sauce, mirin, and water or store-bought vegetable, pork or chicken broth. Bring to a boil, then reduce heat and simmer for at least 4 hours, skimming off any foam that rises to the top. 

 3. Season the pork belly slices with salt and pepper. In a hot pan, sear the pork belly until browned and crispy on both sides. Set aside. Cook the ramen noodles according to package instructions. Drain and set aside. 

4. Strain the broth to remove the bones and aromatics, leaving a clear broth. Divide the cooked noodles among serving bowls. Pour the hot broth over the noodles. Arrange slices of cooked pork belly on top of the noodles. Add your favourite toppings.