醬油拉麵（叉燒、溏心蛋）Shoyu Ramen with Chashu and Ajitama

Prep 30 min·Cook 2h 30m·Rest 4 h

1. 1You're here
   Step 1.

   Roll the pork belly up tightly lengthways and tie with kitchen string every 2 cm. (Or leave it flat; it still works.)

   600 g Pork belly, skinless, in one piece

   Knife work
2. 2
   Step 2.

   In a pan just big enough for the pork, bring the soy, mirin, sake, sugar, water, garlic, ginger and leek to the boil. Add the pork.

   120 ml Japanese soy sauce60 ml Mirin60 ml Sake2 tbsp Sugar400 ml Water4 cloves Garlic cloves, crushed20 g Ginger, sliced1 Leek, green part600 g Pork belly, skinless, in one piece

3. 3
   Step 3.

   Cover with a lid slightly ajar and braise on a low simmer for 2 hours, turning the pork every 20–30 minutes, until a chopstick slides in easily.

   600 g Pork belly, skinless, in one piece

   2 hBraise / stew

   Wok-chan's tip鑊仔貼士

   A cartouche (a circle of baking paper) on top keeps the exposed pork moist.
4. 4
   Step 4.

   While the pork cooks, boil the eggs: lower them into boiling water and cook for exactly 6½ minutes, then plunge into iced water and peel.

   4 Eggs, at room temperature

   Boil / blanch

   Wok-chan's tip鑊仔貼士

   Room-temperature eggs and a timer are the secret to jammy yolks.
5. 5
   Step 5.

   Lift out the pork. Let the braising liquid cool a little, then put the peeled eggs in a zip bag with 150 ml of it. Marinate the eggs and the pork (wrapped) in the fridge for at least 4 hours or overnight.

   4 Eggs, at room temperature600 g Pork belly, skinless, in one piece

   Marinate

   Wok-chan's tip鑊仔貼士

   Strain and keep the rest of the braising liquid: it's your ramen tare.
6. 6
   Step 6.

   For the soup, simmer the chicken stock and dashi with the ginger and spring onions for 20 minutes. Strain and keep hot.

   1200 ml Chicken stock (unsalted or low-salt)400 ml Dashi (Kombu and Bonito Stock)10 g Ginger, sliced2 stalks Spring onions (for the soup)

   20 minSlow-simmer soup
7. 7
   Step 7.

   Untie the chilled pork and cut into 5 mm slices. Warm the slices in a pan with a spoonful of braising liquid, or blowtorch them. Halve the eggs.

   600 g Pork belly, skinless, in one piece4 Eggs, at room temperature

   Knife work
8. 8
   Step 8.

   Put 3 tbsp of the braising liquid (tare) in each warmed bowl. Taste the soup and add more tare or soy sauce if needed.

   to taste Extra Japanese soy sauce, to taste

9. 9
   Step 9.

   Cook the noodles in a large pan of boiling water following the pack (usually 1–2 minutes for fresh). Drain very well.

   4 Fresh or frozen ramen noodles

   2 minBoil / blanch
10. 10
    Step 10.

    Pour about 350 ml hot soup into each bowl, add the noodles and lift them to fold. Top with chashu, egg, bamboo shoots, spring onion and nori, and a few drops of sesame oil.

    4 Fresh or frozen ramen noodles600 g Pork belly, skinless, in one piece4 Eggs, at room temperature120 g Bamboo shoots, sliced (or menma)3 stalks Spring onions, finely sliced1 Nori sheet, cut into 42 tsp Sesame oil or chicken fat