Quick Hakata Tonkotsu Ramen

Ingredients

• 4 cups pork broth (store-bought or homemade)
• 8 ounces pork belly or boneless pork shoulder
• 8 ounces fresh ramen noodles
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 2 whole scallions, sliced thin on the diagonal

Instructions

1. 1

   Place the pork belly on a cutting board and slice it crosswise into 1/4-inch-thick strips, cutting perpendicular to the long side of the meat.

2. 2

   Slice the scallions on the diagonal into thin ribbons about 1/4-inch wide, starting at the white end and moving toward the green part; set aside.

3. 3

   Pour the pork broth into a large pot and set it over medium-high heat until you see small bubbles rising steadily from the bottom, about 5 minutes.

4. 4

   Add the pork belly slices to the simmering broth, stir gently to separate them, and let cook uncovered until the meat is cooked through and no pink remains inside, about 6 minutes.

5. 5

   Stir in the soy sauce and mirin until the liquid is evenly colored and tastes balanced between salty and slightly sweet.

6. 6

   Add the ramen noodles to the pot, stir to separate them, and cook uncovered until they are tender but still slightly firm when bitten, about 3 minutes.

7. 7

   Ladle the broth and noodles into two deep bowls, dividing the pork slices equally between them.

8. 8

   Scatter the sliced scallions over the surface of each bowl and serve immediately while the broth is still steaming hot.

Tools you’ll need

• cutting board
• chef's knife
• large pot (at least 3-quart capacity)
• wooden spoon
• ladle
• two deep bowls

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