Classic Chashu Pork Bone Ramen
Master the art of creating authentic pork bone ramen at home. This recipe features a rich creamy broth and tender melt in your mouth braised pork belly for the ultimate comfort meal.
Pork bone ramen is a beloved dish that brings comfort to both children and adults alike. This recipe balances the time honored technique of creating a rich opaque bone broth with the art of perfectly braising pork belly to achieve a tender flavorful Chashu topping. It is a labor of love that rewards you with every delicious steaming spoonful.
Ingredients
- 500 g pork belly
- 500 g pork bones
- 2 pairs chicken feet
- 2 tomatoes
- 1 onion
- 50 g ginger
- 2 stalks celery
- 1 carrot
- 50 ml rice wine
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 20 g rock sugar
- 1 chili pepper (optional)
- 1 tsp pepper powder (optional)
- 4 servings ramen noodles
- to taste salt
- 4 soft-boiled eggs
- to taste dried seaweed
Instructions
- 1Prepare the pork belly
Take one catty of pork belly, roll it up into a cylinder, and tie it tightly with kitchen string. This ensures the pork retains its shape during the braising process.
Tip: Make sure to tie the string firmly so the roll does not loosen while cooking. - 2Sear the pork
Place the tied pork belly into a hot iron pan. Rotate it frequently to brown all sides evenly, creating a deep golden-brown crust through the Maillard reaction.
Tip: Sear the meat well to lock in the juices and enhance the savory flavor of the final dish. - 3Prepare the sugar color
Add a small amount of water and a few pieces of rock sugar to a clean pan. Heat over medium-low, stirring constantly until the sugar melts and develops a rich, caramelized aroma.
Tip: Watch the sugar carefully as it can burn quickly once it reaches the caramel stage. - 4Braise the pork
Add water, light soy sauce, dark soy sauce, ginger slices, green onions, and carrots to the pan with the seared pork. If you prefer a spicy kick, include a chili pepper and a pinch of pepper powder. Cover and simmer over low heat for forty minutes.
Tip: Ensure the liquid covers at least half of the pork roll for even cooking. - 5Blanch the soup base ingredients
Bring a large pot of water to a boil and add the pork bones and chicken feet. Boil for a few minutes to blanch them, then remove and rinse well to ensure the final bone broth is clean and clear.
Tip: Blanching is crucial for removing impurities and preventing a cloudy broth.
