Creamy Pork Bone Ramen with Chashu Belly

Ingredients

Instructions

1. 1

   Blanch pork bones and trotters in boiling water for 10 minutes to remove impurities, then rinse thoroughly.

2. 2

   Simmer the blanched bones with ginger, garlic, and scallions in a large pot with water for 6 to 8 hours until the broth is milky and opaque.

3. 3

   Braise pork belly in a mixture of soy sauce, mirin, and water at 150°C for 3 hours until tender, then slice thinly.

4. 4

   Boil eggs for 6 minutes and 30 seconds, then immediately transfer to an ice bath and peel.

5. 5

   Strain the finished pork broth and season with a mixture of soy sauce and mirin (tare).

6. 6

   Cook ramen noodles according to package instructions for 2-3 minutes.

7. 7

   Assemble by placing noodles in a bowl, pouring over the hot broth, and topping with pork belly, a halved egg, and nori.