Homemade Shoyu Ramen
Chashu Pork

Master the art of Shoyu Ramen at home, featuring a savory soy-based broth, tender pressure-cooked chashu pork belly, and fresh, handmade wheat noodles.

Ingredients

• 500 g pork belly
• 2 tbsp soy sauce
• 1 tbsp sugar
• 2 slices fresh ginger
• 2 stalks green onions
• 2 units star anise
• 300 g wheat flour
• 150 ml water
• 2 units eggs
• 1/2 cup corn kernels
• to taste salt
• to taste black pepper

Instructions

1. 1Score the pork belly

   

   Using a sharp knife, make light, cross-hatched scores across the skin and fat side of the pork belly slab. This helps the seasonings penetrate deeply and improves the texture during the cooking process.

   Tip: Do not cut too deeply; only score the surface layer to allow flavors to absorb without compromising the structural integrity of the roll.
2. 2Season the pork

   

   Generously sprinkle salt and freshly ground black pepper over the entire surface of the pork belly. Ensure even coverage to build a flavorful base for the finished dish.

   Tip: Press the seasonings into the meat slightly with your hands to help them adhere before rolling.
3. 3Roll the pork

   

   Starting from one end, tightly roll the seasoned pork belly into a compact cylinder. A tight roll ensures even cooking and beautiful, uniform slices once the meat is chilled and served.

   Tip: Keep the roll as tight as possible to ensure it holds its shape during the braising process.
4. 4Tie the pork roll

   

   Use kitchen twine to tie the rolled pork belly securely at regular intervals. This step is crucial for maintaining the cylindrical shape during pressure cooking.

   Tip: Loop the twine firmly around the roll and double-knot each tie to keep it secure throughout the braising time.
5. 5Braise the pork

   

   Place the tied pork roll into the pressure cooker. Add star anise, soy sauce, sugar, ginger, and green onions. Pressure cook according to your devices instructions until the pork is tender.

   Tip: Ensure the pork is partially submerged in the liquid aromatics to infuse flavor throughout the meat.
6. 6Prepare the noodle dough

   

   In a mixing bowl, combine flour and water, mixing thoroughly with a spatula or your hands until a shaggy dough forms. Continue to knead until the dough becomes smooth and consistent.

   Tip: Ensure the water is added gradually to the flour to achieve the right texture without making the dough too sticky.
7. 7Roll out the dough

   

   Take the rested dough and roll it out on a lightly floured wooden surface using a rolling pin. Roll it until it reaches a thin, even thickness, ensuring it is smooth and elastic before cutting it into noodles.

   Tip: Keep your surface lightly floured to prevent sticking during the rolling process.
8. 8Marinate the eggs

   

   Place peeled, hard-boiled eggs into a bowl and pour the prepared soy-based marinade over them. Ensure the eggs are fully submerged so they absorb the savory flavors evenly.

   Tip: For the best flavor, let the eggs soak in the marinade in the refrigerator for at least a few hours before serving.
9. 9Cut the noodles

   

   Pass the prepared sheet of dough through a pasta machine set to the desired thickness and noodle width. Feed it through steadily to ensure uniform strands for the ramen.

   Tip: Dust the dough sheet lightly with flour before feeding it through the machine to prevent the strands from clumping together.

Storage & Reheating

Burn It Off

Frequently Asked Questions