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Shoyu pork ramen shutterstock 204185773
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Recipes

Shoyu pork ramen

This recipe is comfort food at its finest.

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Serving: 4
Time: 2hrs +
Difficulty: Medium

Ingredients

For the stock:

  • 1.5kg pork neck bones or ribs 
  • 1.5kg chicken wings 
  • 10g kombu 
  • 2 inches ginger 
  • ½ leek, white parts only
  • 6 dried shiitake mushrooms 
  • 250ml sake 
  • 250ml shoyu soy sauce

For the pork: 

  • 500g boneless pork belly
  • 150ml soy sauce 
  • 75ml mirin 
  • 125ml sake 
  • 300ml water 
  • 50g sugar 
  • 3 spring onions, sliced 
  • 3 cloves garlic, peeled 
  • 1.5 inches root ginger, peeled and sliced thickly 
  • 1 shallot, peeled and sliced 

To assemble the ramen:

  • 2 ½ litres pork and chicken stock
  • 100g enoki mushrooms 
  • 500g dried egg noodles 
  • 200g beansprouts
  • 50g bamboo shoots 
  • 4 spring onions, sliced diagonally 
  • 500g braised pork belly
  • 4 medium soft boiled eggs
  • 1 tablespoon sesame seeds
  • Sprinkle shichimi togarashi seasoning, optional

Directions

  1. First, make the stock by placing the pork bones and chicken wings in a large pot of cold water. Bring to the boil then simmer for 20 minutes. Remove any scum that rises to the surface. Drain the bones and rinse well under cold water.
  2. In a large pot soak the kombu in 2½ litres of cold water for 30 minutes until tripled in size. Place under a medium heat and remove the kombu as soon as it comes to a simmer. Add the rinsed bones, ginger, leek, shiitake mushrooms, sake and soy sauce. 
  3. Cover and simmer for two hours, do not allow to boil or it will become cloudy. Strain through a muslin cloth and set aside. 
  4. For the pork belly, heat the grill to medium-high, place the pork belly under the grill for 15-20 minutes until it begins to crisp up, then preheat the oven to 140°C/gas mark 2. 
  5. Place the soy, mirin, sake, water and sugar in a saucepan over a medium heat and bring to the boil. In a large casserole dish place the spring onions, garlic, ginger and shallot. Add the pork belly and pour over the hot soy mixture. 
  6. Cover loosely with tin foil and braise in the preheated oven for 2½ hours until tender. Allow to cool in the braising liquid then remove and slice thinly.
  7. To assemble the ramen, reheat the stock to a simmer and add the enoki mushrooms. Meanwhile cook the noodles according to the instructions on the packet. To serve, arrange the cooked noodles, beansprouts, bamboo shoots, spring onions and pork in a deep serving bowl. Ladle over the hot stock and mushrooms. Cut the eggs in two and place on top of the noodles. Sprinkle over the sesame seeds and seasoning. Serve immediately.

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