Tonkotsu Ramen with Pork Belly
Tonkotsu Ramen with Pork Belly
Ingredients
For the Pork Belly Chashu
- 1 1/2 pounds pork belly, skin on or off, rolled and tied with butcher's twine
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1 cup water
- 2 tablespoons granulated sugar
- 4 garlic, cloves, smashed
- 1 inch fresh ginger, piece, sliced
For the Tonkotsu Broth (Shortcut)
- 2 pounds pork neck bones, cut into 2-inch pieces
- 1 pound chicken feet, optional, for extra richness
- 1 yellow onion, quartered
- 1 garlic, head, halved horizontally
- 3 inch fresh ginger, piece, sliced
- 1 gallon water
- 2 tablespoons pork fat or lard
- 1 teaspoon salt, or to taste
For the Tare (Broth Seasoning)
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
For the Ramen Eggs (Ajitama)
- 4 large eggs
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup water
- 1 tablespoon granulated sugar
For Assembly and Toppings
- 1 pound ramen noodles, fresh or dried, 4 servings
- 4 scallions, thinly sliced
- 2 nori sheets, cut into halves or quarters
- 4 narutomaki, slices, optional
- 1/2 cup corn kernels, fresh or frozen
- 1 tablespoon sesame oil, for drizzling
- 1 tablespoon chili oil, optional, for drizzling
Instructions
- 1
Prepare the Pork Belly Chashu: In a large Dutch oven or heavy-bottomed pot, combine the soy sauce, mirin, sake, 1 cup water, granulated sugar, smashed garlic, and sliced ginger. Bring to a simmer over medium heat.
⏱️ 10 min
- 2
Add the rolled pork belly to the simmering liquid. Ensure it's mostly submerged; add a little more water if needed. Bring back to a gentle simmer, then reduce heat to low, cover, and braise for 3 1/2 hours, turning the pork belly every hour. The pork should be very tender.
⏱️ 210 min
- 3
Once braised, carefully remove the pork belly from the pot and let it cool slightly. Strain the braising liquid and reserve it for later (it can be used as a tare component or for other dishes). Wrap the cooled pork belly tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to firm up for easier slicing.
⏱️ 10 min
- 4
Prepare the Ramen Eggs (Ajitama): Bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for exactly 6 1/2 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, gently peel the eggs.
⏱️ 10 min•🌡️ 212
- 5
In a small container, whisk together 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup water, and 1 tablespoon granulated sugar. Add the peeled eggs to this marinade, ensuring they are mostly submerged. Marinate in the refrigerator for at least 2 hours, or preferably overnight, turning occasionally.
⏱️ 5 min
- 6
Prepare the Tonkotsu Broth (Shortcut): Rinse the pork neck bones (and chicken feet, if using) thoroughly under cold water. Place them in a large stockpot and cover with cold water. Bring to a boil, then immediately drain and rinse the bones again. This step, called blanching, removes impurities.
⏱️ 15 min•🌡️ 212
- 7
Return the blanched bones to the clean stockpot. Add the quartered yellow onion, halved garlic head, sliced ginger, and 1 gallon of fresh water. Bring to a boil, then reduce the heat to a vigorous simmer. Skim off any foam that rises to the surface. Add the pork fat or lard. Simmer, uncovered, for 2 to 3 hours, or until the broth turns milky white and opaque. Add 1 teaspoon salt, or to taste.
⏱️ 180 min
- 8
Strain the broth through a fine-mesh sieve, discarding the solids. You should have a rich, white broth. Keep the broth hot over low heat.
⏱️ 10 min
- 9
Finish the Pork Belly Chashu: Preheat your oven to 400°F. Remove the chilled pork belly from the plastic wrap and twine. Slice it into 1/4-inch thick pieces. Arrange the slices on a baking sheet and roast for 15-20 minutes, or until lightly caramelized and crispy at the edges. Alternatively, you can sear them in a hot pan.
⏱️ 30 min•🌡️ 400
- 10
Prepare the Tare: In a small bowl, whisk together the white miso paste, soy sauce, sake, and mirin until well combined. This is your concentrated seasoning for the broth.
⏱️ 5 min
- 11
Cook the Noodles: Bring a large pot of water to a rolling boil. Cook the ramen noodles according to package directions, usually 2-3 minutes for fresh noodles. Drain well.
⏱️ 5 min•🌡️ 212
- 12
Assemble the Ramen: For each serving bowl, add about 1 1/2 to 2 tablespoons of the tare. Ladle in about 2 cups of the hot tonkotsu broth and stir well to combine. Add a portion of the cooked ramen noodles.
⏱️ 5 min
- 13
Top each bowl with several slices of roasted pork belly chashu, a halved ramen egg, a sprinkle of sliced scallions, a piece of nori, a few slices of narutomaki (if using), and a spoonful of corn kernels. Drizzle with sesame oil and chili oil (if desired). Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tonkotsu Ramen with Pork Belly
Ingredients
For the Pork Belly Chashu
- 1 1/2 pounds pork belly, skin on or off, rolled and tied with butcher's twine
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1 cup water
- 2 tablespoons granulated sugar
- 4 garlic, cloves, smashed
- 1 inch fresh ginger, piece, sliced
For the Tonkotsu Broth (Shortcut)
- 2 pounds pork neck bones, cut into 2-inch pieces
- 1 pound chicken feet, optional, for extra richness
- 1 yellow onion, quartered
- 1 garlic, head, halved horizontally
- 3 inch fresh ginger, piece, sliced
- 1 gallon water
- 2 tablespoons pork fat or lard
- 1 teaspoon salt, or to taste
For the Tare (Broth Seasoning)
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
For the Ramen Eggs (Ajitama)
- 4 large eggs
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup water
- 1 tablespoon granulated sugar
For Assembly and Toppings
- 1 pound ramen noodles, fresh or dried, 4 servings
- 4 scallions, thinly sliced
- 2 nori sheets, cut into halves or quarters
- 4 narutomaki, slices, optional
- 1/2 cup corn kernels, fresh or frozen
- 1 tablespoon sesame oil, for drizzling
- 1 tablespoon chili oil, optional, for drizzling
Instructions
- 1
Prepare the Pork Belly Chashu: In a large Dutch oven or heavy-bottomed pot, combine the soy sauce, mirin, sake, 1 cup water, granulated sugar, smashed garlic, and sliced ginger. Bring to a simmer over medium heat.
⏱️ 10 min - 2
Add the rolled pork belly to the simmering liquid. Ensure it's mostly submerged; add a little more water if needed. Bring back to a gentle simmer, then reduce heat to low, cover, and braise for 3 1/2 hours, turning the pork belly every hour. The pork should be very tender.
⏱️ 210 min - 3
Once braised, carefully remove the pork belly from the pot and let it cool slightly. Strain the braising liquid and reserve it for later (it can be used as a tare component or for other dishes). Wrap the cooled pork belly tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to firm up for easier slicing.
⏱️ 10 min - 4
Prepare the Ramen Eggs (Ajitama): Bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for exactly 6 1/2 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, gently peel the eggs.
⏱️ 10 min•🌡️ 212 - 5
In a small container, whisk together 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup water, and 1 tablespoon granulated sugar. Add the peeled eggs to this marinade, ensuring they are mostly submerged. Marinate in the refrigerator for at least 2 hours, or preferably overnight, turning occasionally.
⏱️ 5 min - 6
Prepare the Tonkotsu Broth (Shortcut): Rinse the pork neck bones (and chicken feet, if using) thoroughly under cold water. Place them in a large stockpot and cover with cold water. Bring to a boil, then immediately drain and rinse the bones again. This step, called blanching, removes impurities.
⏱️ 15 min•🌡️ 212 - 7
Return the blanched bones to the clean stockpot. Add the quartered yellow onion, halved garlic head, sliced ginger, and 1 gallon of fresh water. Bring to a boil, then reduce the heat to a vigorous simmer. Skim off any foam that rises to the surface. Add the pork fat or lard. Simmer, uncovered, for 2 to 3 hours, or until the broth turns milky white and opaque. Add 1 teaspoon salt, or to taste.
⏱️ 180 min - 8
Strain the broth through a fine-mesh sieve, discarding the solids. You should have a rich, white broth. Keep the broth hot over low heat.
⏱️ 10 min - 9
Finish the Pork Belly Chashu: Preheat your oven to 400°F. Remove the chilled pork belly from the plastic wrap and twine. Slice it into 1/4-inch thick pieces. Arrange the slices on a baking sheet and roast for 15-20 minutes, or until lightly caramelized and crispy at the edges. Alternatively, you can sear them in a hot pan.
⏱️ 30 min•🌡️ 400 - 10
Prepare the Tare: In a small bowl, whisk together the white miso paste, soy sauce, sake, and mirin until well combined. This is your concentrated seasoning for the broth.
⏱️ 5 min - 11
Cook the Noodles: Bring a large pot of water to a rolling boil. Cook the ramen noodles according to package directions, usually 2-3 minutes for fresh noodles. Drain well.
⏱️ 5 min•🌡️ 212 - 12
Assemble the Ramen: For each serving bowl, add about 1 1/2 to 2 tablespoons of the tare. Ladle in about 2 cups of the hot tonkotsu broth and stir well to combine. Add a portion of the cooked ramen noodles.
⏱️ 5 min - 13
Top each bowl with several slices of roasted pork belly chashu, a halved ramen egg, a sprinkle of sliced scallions, a piece of nori, a few slices of narutomaki (if using), and a spoonful of corn kernels. Drizzle with sesame oil and chili oil (if desired). Serve immediately and enjoy!
⏱️ 5 min