Ingredientes

Chashu pork

  • 2 pounds slab boneless pork belly, skin-on
  • 1/2 cup soy sauce
  • 1 cup sake
  • 1 cup mirin
  • 1/2 cup sugar
  • 6 scallions, roughly chopped
  • 6 whole garlic cloves
  • 2-inch knob ginger, roughly sliced
  • 1 whole shallot, split in half (skin on)

Ramen

  • 4 pounds pigs' feet
  • Chicken pieces
  • Fresh ramen noodles (I prefer Sun Noodles), cooked
  • 2 yellow onions, cut in half
  • Ginger, roughly cut
  • Enoki mushrooms
  • Scallions
  • Bamboo shoots
  • Soft-boiled eggs
  • Sesame seeds
  • Nori
  • Corn
  • Dark miso
  • Sesame oil
  • 1-2 cherry tomatoes, halved

Pasos

Chashu pork

  1. While broth is cooking, prepare pork belly. Lay pork belly on cutting board, and roll up lengthwise with skin facing out.
  2. Using butcher's twine, tightly secure pork belly at 3/4-inch intervals.
  3. Preheat oven to 275°F.
  4. Heat 1 cup water, soy sauce, sake, mirin, sugar, scallions, garlic, ginger and shallot in a medium saucepan over high heat until boiling. Add pork belly (it won't be submerged). Cover with the lid left slightly ajar.
  5. Transfer to oven and cook, turning pork occasionally, until pork is fully tender and a cake tester or thin knife inserted into its center meets little resistance, 3-4 hours.
  6. Transfer contents to a sealed container and refrigerate until completely cool.

Ramen

  1. Add pigs' feet to a large pot of cold water. Bring water to a boil, and cook until water has turned milky.
  2. Remove pigs' feet and dump out water. Refill pot with clean water, and return pigs' feet to pot.
  3. Add chicken pieces, onions and ginger. Bring to a boil and cook for 6 to 24 hours, stirring occasionally.
  4. When ready to serve, remove pork belly and strain broth. Reserve broth for another use (like making ajitsuke tamago). Slice pork belly into thin rounds (it might help to cut it in half lengthwise first).
  5. Test ramen broth; add salt if needed. Add cooked noodles to a bowl and top with broth.
  6. Reheat pork belly slices in soup broth with noodles. Alternatively, heat a small amount of reserved broth in a skillet and heat pork slices in broth until hot, or reheat with a blowtorch, charring the surfaces.
  7. Add desired toppings, and enjoy!