Ingredients:

  • 1.5 lbs (680g) pork belly block, skin on or off
  • 1/4 cup (60ml) soy sauce
  • 1/4 cup (60ml) mirin (sweet rice wine)
  • 2 tablespoons (30ml) sake
  • 1 tablespoon (15g) brown sugar
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, peeled and sliced
  • 2 lbs (900g) pork neck bones or femur bones, cut into smaller pieces
  • 1 onion, quartered
  • 4 cloves garlic, smashed
  • 2-inch piece of ginger, peeled and smashed
  • 6 cups (1.4L) water
  • 1/4 cup (60ml) sake
  • 1 teaspoon salt, or to taste
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) mirin
  • 1 teaspoon sake
  • 1/2 teaspoon sesame oil
  • Pinch of MSG (optional, but authentic)
  • 16 oz (450g) fresh ramen noodles (or dried, cooked according to package directions)
  • 4 soft-boiled eggs, halved
  • 4 sheets nori seaweed, cut into strips
  • 1 cup (loosely packed) sliced green onions
  • 1/2 cup marinated bamboo shoots (menma, optional)
  • 1/4 cup red pickled ginger (beni shoga, optional)
  • Sesame seeds for garnish
  • Chili oil (rayu), for serving (optional)

Instructions:

  1. Sear the pork belly on all sides.
  2. Combine marinade ingredients in a pot.
  3. Simmer pork belly in the marinade for about 1.5 - 2 hours, or until tender.
  4. Let cool in the marinade, then refrigerate for at least 4 hours (or overnight).
  5. Slice thinly before serving.
  6. Blanch the pork bones in boiling water to remove impurities. Drain and rinse.
  7. Combine bones, onion, garlic, ginger, water, and sake in the large pot.
  8. Bring to a boil, then reduce heat to a gentle simmer.
  9. Simmer for at least 3 hours, skimming off any scum that rises to the surface.
  10. Strain the broth through a fine-mesh sieve. Season with salt to taste.
  11. Whisk together all tare ingredients in a small bowl.
  12. Cook the ramen noodles according to package directions.
  13. Divide the tare evenly among the serving bowls.
  14. Pour hot broth into each bowl.
  15. Add the cooked noodles.
  16. Top with sliced pork belly, soft-boiled egg halves, nori strips, green onions, bamboo shoots (if using), and pickled ginger (if using).
  17. Garnish with sesame seeds and a drizzle of chili oil (if using).
  18. Serve immediately and slurp with gusto!