The quintessential classic, featuring shiitake mushrooms.

Serves 4 bowls

Ingredients

• 500g fresh pork belly
• 400g extra-fine semolina or an equivalent amount of store-bought dry ramen noodles
• 4 eggs
• 4 scallion stalks
• A splash of soy sauce
• A drizzle of sesame oil

Preparation Steps

Well… yeah… I’m showing off here because I really enjoyed making the noodles myself, but honestly, don’t bother. There are some great ones available in stores these days.

The pork cooking, however—do that yourself. Seriously, you’ll understand why

This step is critical as the braised pork cooking liquid becomes the base for the ramen broth.

1. Trim and Prepare the Pork Belly:
   • Begin by removing the rind from the pork belly.
   • Roll the pork belly tightly and secure it with kitchen twine. This step ensures the meat stays in a compact shape during cooking and results in uniform slices later.
2. precook the Pork:
   • Place the prepared pork belly in a pot.
   • Pour in enough soy sauce diluted with water to cover the meat. Add a pinch of salt to enhance the flavor.
   • braise on low heat for 4 hours, turning the pork every 60–90 minutes to ensure even cooking.
   • The long cooking time allows the collagen in the pork to break down, contributing richness to the broth.
3. Cooling and Slicing:
   • Once cooked, allow the pork to cool in its braising liquid. This helps it reabsorb some of the flavorful juices.
   • Once cool, slice the pork into 4 thick pieces for a traditional visual presentation, or into thinner slices if you prefer.
   • Submerge the slices back into the liquid and refrigerate until needed.

I’ll assume you got your noodles ready homemade or ready to cook

Two hours before serving:

1. Reheat the Pork:
   • Bring the pork slices and their liquid to a simmer. Braise them again for one hour to reinfuse the meat with flavor.
2. Prepare the Broth:
   • Remove the pork and keep it warm. Skim off the fatty layer from the cooking liquid.
   • Dilute the remaining liquid with cold water. Yes, it will cause the fat to solidify, but this is intentional—it allows you to skim off the excess fat easily, resulting in a clearer broth.
   • Once defatted, adjust the flavor with additional salt or soy sauce as needed.

3. Preparing the Ramen Components

1. Eggs:
   • Bring water to a boil. Add the eggs and cook for exactly 5 minutes and 30 seconds.
   • Immediately transfer the eggs to an ice bath or cold running water to stop the cooking process. This will result in eggs with a soft, creamy yolk.
   • Once cooled, peel the eggs carefully. Halve them just before assembly for a clean, visually appealing presentation.
2. Scallions:
   • Slice the scallions thinly. These will provide freshness and a pop of green to the dish.
3. Shiitake Mushrooms:
   • Thinly slice the mushrooms.
   • Heat a bit of oil in a pan and sauté the mushrooms until golden.
4. Noodles:
   • for fresh noodles: boil a couple of minutes
   • If using store-bought noodles: depends on your brand, but should be around 6 to 8 minutes

4. Assembling the Ramen

1. • Place the prepared noodles into the base of each bowl.
   • Lay the braised pork slices on top of the noodles
   • Add the sautéed shiitake mushrooms over the pork and noodles.
   • Pour the hot broth into the bowl, ensuring everything is partially submerged.
   • Sprinkle the sliced scallions over the top.
   • place a halved soft-boiled egg on top of each bowl for a finishing touch.
   • Drizzle a small amount of sesame oil over the assembled ramen for a fragrant, nutty aroma.

Serve immediately while everything is hot