Miso ramen

Step 1

Roll the pork belly into a tight cylinder and tie it with butcher’s string, securing it 7–8 times to maintain its shape.

Step 2

Place the pork belly in a pot with the spring onion batons, ginger slices, garlic cloves, soy sauce, mirin, and sake.

Step 3

Cover and cook in a preheated oven at 160°C (fan) / 140°C (gas mark / 325°F for 1½ hours.

Step 4

Let the pork cool to room temperature, then refrigerate. Allow the cooking liquor to cool as well, reserving it for later.

Step 5

Soft-boil the eggs for 6½ minutes, then plunge them into ice water. Once cool, peel them.

Step 6

Place the eggs in a container and pour the reserved cooking liquor from the char siu pork over them. Marinate in the fridge for 2–24 hours.

Step 7

Heat 2 tablespoons of oil in a saucepan over medium-high heat. Add the pork mince and sauté for 3–4 minutes, seasoning lightly with salt.

Step 8

Stir in the spring onion whites, grated garlic, and grated ginger. Cook for 2 minutes.

Step 9

Deglaze with sake, then add the chilli bean sauce, dark miso, white miso, a pinch of salt, and white pepper. Stir to combine.

Step 10

Pour in the chicken stock and bring to a light simmer. Let it simmer gently for 20–45 minutes.

Step 11

While the broth simmers, prepare the garnishes: Cut the corn kernels from the cob, finely slice the spring onion greens and cut the nori sheets into quarters.

Step 12

Bring a large pot of water to a boil, lightly salted. Cook the ramen noodles for 2–3 minutes.

Step 13

Preheat the serving bowls by adding a ladleful of boiling water to each, then discard it.

Step 14

Drain the cooked noodles and divide them among the bowls.

Step 15

Ladle 2–3 portions of miso pork stock over the noodles.

Step 16

Garnish with corn, spring onion greens and nori.

Step 17

Sear char siu pork sear slices in a hot, dry pan to heat before adding (optional).

Step 18

Halve soy sauce eggs and place on top (optional)

Step 19

Serve the ramen immediately and enjoy!