📖 Instructions

1. Prepare the Pork Belly: Begin by prepping your pork belly. If you bought a large piece, cut it into smaller, manageable portions (about 4-inch squares). This helps ensure even cooking. I like to score the skin slightly to help render the fat and make it extra crispy later. It is a very important step and can change the game.
2. Sear the Pork Belly: In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of vegetable oil over medium-high heat. Sear the pork belly on all sides until deeply golden brown. This step is crucial for developing rich flavor and a beautiful crust. Don’t overcrowd the pot; work in batches if necessary. Remove the pork belly from the pot and set aside.
3. Sauté Aromatics: Add the chopped onion, ginger, and garlic to the pot. Sauté over medium heat until the onions are translucent and fragrant, about 5-7 minutes. Stir frequently to prevent burning. These aromatics form the foundation of your flavorful broth. I like to use fresh ingredients to get the best aromas!
4. Build the Broth: Pour in the chicken broth and dashi (if using). Add the soy sauce, mirin, sake (optional), and sugar. Bring the mixture to a simmer, then carefully return the seared pork belly to the pot. Make sure the pork belly is mostly submerged in the liquid.
5. Braise the Pork Belly: Reduce the heat to low, cover the pot, and let the pork belly braise for at least 2-3 hours, or until it is incredibly tender. The longer it braises, the more flavorful and melt-in-your-mouth it will become. Check the pot occasionally and add more broth if needed to keep the pork belly submerged. I always make sure to check every thirty minutes!
6. Prepare the Ramen Eggs (Ajitama): While the pork belly is braising, prepare your ramen eggs. Bring a pot of water to a boil. Gently lower the eggs into the boiling water and cook for exactly 6 minutes for a runny yolk, or 7 minutes for a slightly firmer yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel the eggs carefully and marinate them in a mixture of soy sauce, mirin, and a splash of sake (optional) for at least 30 minutes, or up to overnight, in the refrigerator.
7. Cook the Noodles: Cook the ramen noodles according to the package directions. Typically, this involves boiling them in water for a few minutes until they are al dente. Drain the noodles well and set aside. Make sure not to overcook the noodles, as they will become mushy in the soup. A good al dente is key!
8. Assemble the Ramen: Once the pork belly is tender and the broth is flavorful, remove the pork belly from the pot and let it cool slightly. Slice the pork belly into thick, satisfying pieces. Strain the broth through a fine-mesh sieve to remove the solids. This will give you a clear and refined broth.
9. Add Spice: Stir in the chili oil or sriracha to the strained broth, adjusting the amount to your desired level of spiciness. Be careful not to add too much at once; you can always add more later. I always start with a teaspoon!
10. Plate and Serve: Divide the cooked ramen noodles among bowls. Ladle the hot, spicy broth over the noodles. Arrange slices of pork belly on top of the noodles. Halve the marinated ramen eggs and place them in the bowls. Garnish with sliced green onions, nori seaweed, and any other desired toppings, such as bean sprouts, bamboo shoots, or sesame seeds. Serve immediately and enjoy!