Chashu Pork Ramen

Ingredients

• 500g rolled pork belly
• 1 litre water
• 400ml pork belly cooking water
• 60g soft brown sugar
• 50g mirin
• 250g soy sauce
• 15g garlic, minced
• 8g fresh ginger, sliced
• 1 red chilli

Method

1. 1Add the pork and water to a saucepan, making sure the pork is submerged. Cook over a high heat for about 1 hour, until the core of the pork reaches 70°C on a meat probe.
2. 2While the pork cooks, make a marinade: add the soy sauce, sugar, garlic, ginger and chilli to a saucepan.
3. 3When the pork belly is cooked, add 400ml of the cooking water to the marinade. Heat over a low heat, stirring to dissolve the sugar. Add the pork belly and cook over a low heat for an hour, keeping it submerged.
4. 4Keep the pork in the marinade in a zip-lock bag with the air removed. Store in the fridge overnight.

Ingredients

• 3 medium eggs

Method

1. 1Bring a saucepan of water to a rolling boil then carefully add the eggs.
2. 2Boil for 6½ minutes. Gently stir for the first minute to bring the yolk to the centre.
3. 3Cool the eggs immediately in iced water for 6 minutes, then peel.
4. 4Pour the leftover chashu marinade into a clean zip-lock bag and add the eggs. Remove the air, seal and chill for at least an hour, ideally overnight or up to 2 days.

Ingredients

• 700ml chicken stock
• 2 garlic cloves, peeled and bruised
• 2 tbsp soy sauce
• Pinch chilli powder
• Heaped tsp white miso
• 2 slices fresh ginger
• 2 tsp soft brown sugar

Method

1. 1Add all the ingredients to a saucepan and bring to the boil, stirring to melt the sugar.
2. 2Turn down the heat and simmer gently for 5 minutes. Taste and add more sugar or soy as needed, then strain.

Ingredients

• 100g shiitake mushrooms, sliced if large
• 3 baby pak choi
• 3 packs noodles
• 2 spring onions, shredded
• 1 red chilli, finely sliced
• Handful coriander, leaves only
• Sesame seeds, to garnish
• Chilli oil

Method

1. 1Heat a splash of oil in a frying pan and sauté the mushrooms for 4–5 minutes until golden.
2. 2Meanwhile, blanch the pak choi in salted boiling water for 1½–2 minutes until the stems are just tender. Drain on kitchen paper.
3. 3Cook the noodles according to the pack but do not add the flavour sachets. Divide between 3 bowls.
4. 4Pour over the broth and top with 2–3 slices of chashu pork, the mushrooms, pak choi, a ramen egg, spring onions, chilli, coriander, sesame seeds and a drizzle of chilli oil.