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1
Prepare the pork belly block.
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2
Massage it lightly with your hands.
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3
Roll it up tightly with the fat on the outside, and tie it up with kitchen twine.
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4
Spread some vegetable oil in a heated frying pan, and brown the surface quickly.
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5
Put 1500 ml of boiling water, 1 piece of ginger and the pork in a pot, and simmer over low heat for 60 minutes.
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6
Smash the garlic with the side of a knife so that its flavors are easier to extract.
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7
Combine the marinade ingredients and bring to a boil.
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8
When the pork has finished simmering, put it in the marinade sauce from Step 5 while it's still hot.
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9
Once the marinade sauce has cooled down, put in the soft boiled eggs you've made previously.
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10
Cover the contents of the pan with paper towels and pour some of the marinade over it.
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11
Leave the pan for 2 hours so that the pork and eggs soak up the flavors.
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12
If possible, leave them to marinate overnight.
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13
Slice the pork while it's cold.
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14
If you are using the pork on ramen, thin slices are the best, 3 mm is the ideal thickness.
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15
The pork is slippery so be careful when you cut it.
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16
Chop up the end pieces of the pork to use in other dishes.
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17
To make the soup for the ramen, add 180 ml of the marinating sauce to every 1000 ml of the pork poaching liquid.
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18
Make sure to taste it while you add the marinade little by little, and adjust.
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19
Top the ramen with the sliced char siu pork, menma, green onions that have been lightly soaked in water, and the marinated soft boiled eggs.
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20
Drizzle with sesame oil, and the char siu ramen is done!
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21
For authentic roasted char siu pork, see.
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22
You can make a delicious ramen soup using a chicken carcass..
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23
For the marinated soft boiled eggs, see.
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24
Niro-style ramen.
