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Homemade Pork Ramen with Chashu and Slow-Simmered Broth
More recipes: Japanese recipes · Ramen recipes · All Asian recipes
1 Std 15 Mintotal
4servings
–kcal
Japanese
CuisineHomemade Pork Ramen with Chashu and Slow-Simmered Broth
Laura Chen
4
30 Minuten
45 Minuten
Japanese
Soup
Making pork ramen from scratch takes patience and precision, and it teaches you a lot about traditional Japanese cooking. In Japan, ramen has an almost cult following. A good bowl brings together a deep broth, well-cooked noodles, tender meat and carefully chosen toppings.
This detailed recipe walks you through each stage. The broth is the heart of the bowl: you simmer it for hours to draw the flavor out of the bones, meat and aromatics. The chashu, rolled and braised pork belly, adds a rich, savory layer that goes well with springy ramen noodles.
The toppings add texture, color and more flavor: crisp bamboo shoots, sharp scallions and a soft-boiled egg with a slightly runny center.
The recipe follows traditional ramen technique, adapted for a home kitchen. It takes time, and you end up with an authentic bowl of pork ramen made entirely by hand.
This detailed recipe walks you through each stage. The broth is the heart of the bowl: you simmer it for hours to draw the flavor out of the bones, meat and aromatics. The chashu, rolled and braised pork belly, adds a rich, savory layer that goes well with springy ramen noodles.
The toppings add texture, color and more flavor: crisp bamboo shoots, sharp scallions and a soft-boiled egg with a slightly runny center.
The recipe follows traditional ramen technique, adapted for a home kitchen. It takes time, and you end up with an authentic bowl of pork ramen made entirely by hand.
Ingredients
For the broth:
- 1 kg pork bones (ideally with some meat on them)
- 1 kg pork shoulder (neck) or belly
- 2 large onions, unpeeled and halved
- 1 head garlic, halved
- 1 piece ginger, about 10 cm, halved
- 2 leeks, roughly chopped
- 12 dried shiitake mushrooms
- 100 ml (scant 1/2 cup) soy sauce
- 50 ml (3 1/2 tbsp) mirin
For the chashu (rolled pork belly):
- 1 kg pork belly, in one piece
- Salt and pepper
- 2 tbsp soy sauce
- 2 tbsp sake
- 1 tbsp sugar
- 1 garlic clove, crushed
- 1 piece ginger, sliced
For the ramen:
- 400 g ramen noodles
- 4 eggs, soft-boiled
- Bamboo shoots, to taste
- Scallions, thinly sliced
- Nori sheets, cut into strips
- Toasted sesame seeds
- Chili oil or
- sesame oil, for serving
Instructions
Broth:
- Blanch the bones: Put the pork bones in a large pot, cover them with cold water and bring to a boil. Boil for 10 minutes, skim off the foam, then rinse the bones to wash away blood and impurities.
- Simmer the broth: Return the blanched bones to the pot with the pork shoulder or belly, cover everything with fresh water and bring to a boil. Add the onions, garlic, ginger, leeks and shiitake mushrooms. Lower the heat and simmer the broth gently for 6 to 8 hours. Add the soy sauce and mirin during the last hour and season with salt.
- Strain the broth: Pour the broth through a fine sieve and keep it warm. Discard the solids.
Chashu:
- Roll the pork belly: Roll the pork belly up tightly and tie it with kitchen twine. This keeps its shape and helps it cook evenly.
- Sear: Rub the pork belly with salt and pepper. Brown it on all sides in a pot over medium heat.
- Braise: Add the soy sauce, sake, sugar, garlic and ginger to the pork. Pour in enough water to come halfway up the meat. Bring to a boil, then lower the heat, cover the pot and braise the chashu gently for 2 to 3 hours, until tender. Turn the meat from time to time.
- Cool: Lift the chashu out of the liquid and let it cool before you cut it into thin slices.
Assemble the ramen:
- Cook the noodles: Cook the ramen noodles according to the package instructions, rinse them under cold water and divide them between four bowls.
- Add the broth: Pour the hot broth over the noodles in each bowl.
- Add the toppings: Top the ramen with chashu slices, halved soft-boiled eggs, bamboo shoots, scallions, nori strips and sesame seeds. Add a few drops of chili oil or sesame oil if you like.
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More recipes: Japanese recipes · Ramen recipes · All Asian recipes