Ie-Kei Ramen with Pork Bone Broth

Ingredients

• 1.5 lb pork neck bones or shoulder
• 8 cups water
• 1 whole onion, halved
• 1 piece ginger, 2-inch piece
• 4 cloves garlic cloves
• 3 tablespoons soy sauce
• 2 tablespoons mirin (sweet rice wine)
• ¾ lb pork belly or shoulder, 1 piece
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 8 oz ramen noodles (fresh or dried)
• 2 whole eggs
• 2 cloves garlic cloves, thinly sliced
• 3 tablespoons neutral oil
• 1 pinch salt and pepper

Instructions

1. 1

   Place pork bones in a large pot and cover with 8 cups cold water. Bring to a boil over high heat, about 8 minutes, then drain and rinse bones under cold running water until the water runs clear.

2. 2

   Return cleaned bones to the pot and add 8 cups fresh cold water. Add the halved onion, ginger piece, and 4 whole garlic cloves.

3. 3

   Bring to a boil over high heat, then reduce heat to low. Simmer uncovered for 60 minutes; the broth will become milky and white. Skim off any gray foam that rises to the surface every 10 minutes.

4. 4

   Strain the broth through a fine-mesh sieve into a clean pot, pressing gently on the bones to extract liquid. Discard solids. Stir in 3 tablespoons soy sauce and 2 tablespoons mirin.

5. 5

   While broth simmers, pat the pork belly dry with paper towels. Heat 1 tablespoon neutral oil in a skillet over medium-high heat until it shimmers and moves quickly when tilted, about 60 seconds.

6. 6

   Place pork skin-side down in the hot skillet and sear without moving until the surface is deep brown, like a chestnut, about 3 minutes. Flip and sear the other side for 2 minutes.

7. 7

   Add 2 tablespoons soy sauce and 1 tablespoon mirin to the skillet. Add just enough water to come halfway up the pork. Reduce heat to low and simmer covered for 30 minutes, turning once halfway.

8. 8

   Remove pork to a cutting board and let rest for 5 minutes. Slice into 1/4-inch-thick slices by cutting perpendicular to the length, like slicing bread. Set aside.

9. 9

   Bring a small pot of water to a boil. Gently lower 2 eggs into the water and cook for exactly 6 minutes and 30 seconds. Transfer to a bowl of ice water and let sit for 2 minutes. Peel gently under cool running water.

10. 10

    Heat 3 tablespoons neutral oil in a small skillet over medium heat. Add 2 thinly sliced garlic cloves and stir constantly until the garlic is pale golden and fragrant, about 2 minutes. Transfer to a small bowl.

11. 11

    Bring a large pot of salted water to a rolling boil. Add 8 ounces ramen noodles and stir immediately to separate. Cook for the time listed on the package, usually 3-4 minutes for fresh noodles or 4-5 for dried, until tender but still slightly firm.

12. 12

    Divide the hot broth between two large bowls, pouring about 2 cups into each. Using tongs, lift cooked noodles from the pot and nest them in the center of each bowl.

13. 13

    Arrange 3 or 4 slices of pork chashu on top of each bowl of noodles. Halve the soft-boiled eggs and place one half on each serving, yolk facing up.

14. 14

    Drizzle the garlic-infused oil evenly over both bowls. Sprinkle with a pinch of salt and freshly ground pepper. Serve immediately while the broth is still steaming hot.

Tools you’ll need

• large pot (8-quart or larger)
• fine-mesh sieve or strainer
• 12-inch skillet
• small skillet
• small bowl
• cutting board
• sharp chef's knife
• paper towels
• tongs
• spoon
• ice bath (bowl filled with ice water)

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