Traditional Pork Ramen 

Ramen is the world's most popular convenience food (probably) but what about when you don't want convenience? What about when you want a challenge, a culinary luxury, to reap the benefits of collagen, spices and warm broth to tide you over the cold season. That is this recipe!

This is a slow-cooked, deeply satisfying bowl of pork ramen inspired by traditional Japanese techniques. Milky tonkotsu broth, soy-braised chashu pork, springy noodles, and your favourite toppings come together for an unforgettable bowl. Pick and choose different sections of this recipe to make it work for you!

Ingredients

•  1kg pork bones (neck bones, trotters, or spine pieces) 
• 1 onion, halved 
•  4 cloves garlic, smashed 
•  1 thumb-sized piece of ginger, sliced 
•  6–8 cups water (enough to cover the bones)
  
  Chashu Pork 
•  500g pork belly, rolled and tied (optional, for even cooking) 
•  ½ cup soy sauce 
•  ¼ cup mirin 
•  ¼ cup sake or dry white wine 
• 2 tbsp sugar 
• 1 cup water 
•  2 garlic cloves, smashed 
• 1 thumb-size piece of ginger, sliced
  
  Tare (Seasoning Sauce) 
• 3 tbsp soy sauce 
• 1 tbsp mirin 
• 1 tsp sugar
  
  
• Toppings (suggested)
• Soft-boiled egg (marinated if desired) 
• Sliced green onions 
• Bean sprouts 
• Nori (seaweed) 
• 4 servings fresh ramen noodles
  

Method

1. Place pork bones in a large pot, cover with cold water, and bring to a rolling boil. Boil for 10 minutes, then drain. Rinse bones under cold water to remove scum. Clean the pot and return bones to it.

2. Make the broth by adding onion, garlic, ginger, and 6–8 cups of fresh water to the bones. Bring to a vigorous boil, then reduce heat to a strong simmer. Simmer uncovered for 12–18 hours, topping up with water as needed. The broth should become milky and opaque. Strain and reserve the broth.

 3. In a saucepan, combine soy sauce, mirin, sake, sugar, water, garlic, and ginger. Add the pork belly and bring to a simmer. Cover and simmer on low for 1.5 to 2 hours, turning occasionally. Let pork rest in the liquid until cool. Then slice thinly for serving.

4. Prepare the seasoning sauce by mixing soy sauce, mirin, and sugar in a small bowl. Divide between serving bowls (about 1 tbsp per bowl).

5. Cook ramen noodles according to package directions. Place noodles into each serving bowl over the tare. Pour hot broth over the noodles. Top with slices of chashu pork and your chosen toppings.