THE NOODLEBOMB KITCHEN
Sunday Night Chashu Ramen
Slow-braised pork belly, fresh noodles and hot broth finished with Original.
LET’S MAKE IT
Step by step
- Heat the oven to 300°F. Tie the pork belly into a log with kitchen twine, then sear it on all sides in an oven-safe Dutch oven.
- Add dashi, soy sauce, mirin, garlic and sliced ginger. Bring the liquid to a simmer and cover.
- Braise for about 2 hours, turning halfway, until the pork is tender. Whole pork must reach at least 145°F followed by a 3-minute rest; tenderness usually needs longer cooking.
- Remove the twine and slice the pork into 1/2-inch rounds. Strain the broth and keep it hot.
- Cook the fresh noodles according to package directions. Add 3 tablespoons Original to each bowl, divide the noodles and hot broth, then top with sliced pork, cooked egg, scallions and nori.
Before you start
Cooking times vary with equipment and ingredient size. Prepare cooked rice, noodles or toppings in advance wherever the ingredients call for them.
The ramen sauce contains soy, wheat, milk and sesame. Check the labels on every other ingredient and topping for additional allergens.
FoodSafety.gov cooking temperatures ↗