Get your soup bowls at the ready my food besties, my chashu pork ramen is ready for serving.
I have been blessed with tasting authetnic ramen from Japan. That glossy, lipsmacking broth with thin slices of tenderised pork loin. I am drooling while I type this.
It seems to me that everyone makes ramen in their own way. There doesn’t seem to be a wrong way really when it comes to ramen…except the broth perhaps. Im talking more about the meat.
I ate a variety of pork belly ramen in Japan and they all looked and tasted really different. See, take a look for yourself.
With acknowledging that ramen is all down to preference, It encouraged me to mix what I had in the cupboard to make my Chashu pork marinade. Little bit of oyster sauce here, some soy there, cup full of mirin too, and some sesame seed oil for good measure. Add a whole garlic bulb, tablespoons worth of fresh ginger, and some onion to give the sauce some depth. Some sugar, vinegar and dashi stock and there you go. A flavoursome, umami tasting marinade for your belly pork to swim in for 2 and a half hours. I marinated the belly pork for 24 hours for good measure. I wanted the pork to absorb every single factor of the sauce to make it extra tender and tasty. This pork belly ramen recipe is definitely not short on flavour.
For me, toppings are always different when it comes to ramen. It all depends on what I have hanging around in my fridge or feeling. However I always have mushrooms, spring onions and the most importantly, runny tea egg in my ramen. To me, a ramen is incomplete without them. The only other toppings I added to this pork ramen recipe is sweetcorn and puffed tofu. Mmmm,…I love puffed tofu.
What’s brilliant about ramen too is that it’s so customizable. You guys can add whatever you like to the top off your ramen. Left overs or whatever your feeling that day. The ramen bowl is your oyster.
I know its summer but there is always time for ramen. Especially when it’s a rainy summers evening.
I know you guys will like this ramen recipe as much as me. Its also.
Twist your authentic flavoured ramen with this Chashu Pork Ramen recipe. This Japanese chashu pork recipe makes about 4 – 6 servings and is great to wolf down with your close ones. You can have the leftovers for lunch or save it for another evening. If you do make my ramen or any similar recipes like,‘Chicken & Sweetcorn Wonton Soup’, ‘Wagamama Style Ramen’, ‘Vegan Butternut Squash & Tomato Ramen‘ or ‘Barbecued Roast Duck Ramen‘ then leave a comment or tag a photo on my Instagram or Twitter, Facebook.
- 500g Pork Belly, skin scored
- 100ml Soy Sauce (dark or light)
- 100ml Sake
- 3 Tablespoon Mirin
- 3 Tablespoon Oyster Sauce
- 2 Tablespoon Sesame Seed Oil
- 1 Bulb Garlic, Peeled, Crushed & Finely Chopped
- 40g Fresh Root Ginger
- 500ml Hot Water
- For The Ramen Broth:
- 2 Sachet Dashi Powder
- 4 Handfuls of Chestnut Mushrooms
- 4 Tablespoon Tinned Sweetcorn, Drained
- 3 Spring Onions, Finely Chopped
- 4 Teaspoons Black Sesame Seeds
- 4 Packets Ramen Noodles
- 50g Puffed Tofu, Cut into Cubes
- For The Tea Eggs:
- 4 medium eggs
- 200ml Green Tea
- 100ml Soy Sauce
- 4 Tablespoon Mirin
- 24 hours prior to cooking, cover the pork in the marinade ingredients accept the hot water. Cover with cling film and place in the fridge.
- On the day of cooking, set your oven to 140c and place the pork onto a large shallow baking tray. Allow it to come to room temperature and pour the hot water over the pork. With a spoon, mix the 1 sachet of dashi stock into the marinade and gently toss the liquid onto the pork. Cover with tin foil and place in the oven for 2 and half hours.
- Whilst the pork roasts, Boil your eggs for 6 minutes. Once cooked, immediately place them in cold water and let them cool down.
- In a large saucepan, bring your second sachet of dashi stock to the boil. Lower the heat and let it simmer until serving.
- Once the eggs have cooled down, under running water, peel the eggs gently. The whites will be still quiet delicate. Place the peeled eggs in a container with all the marinade ingredients. Refrigerate until needed. Also, this could be done earlier in the day. Longer they marinade, the darker and tastier they will be.
- Once your pork is cooked, take it out of the oven and let it rest for 10 minutes.Slice the pork into 0.4mm pieces. Pour the juice leftover into the stock and let it simmer for another 10 minutes.
- Cook the ramen noodles according to packet instructions. Once cooked, divide the noodles between bowls and pour over the broth. Top with the eggs, slices of pork, mushrooms, sweetcorn, puffed tofu and spring onions. Sprinkle with sesame seeds and eat immediately.