Ingredients

Chashu Pork

• 400g pork belly

• 1 tablespoon ginger, minced

• 1/3 cup tamari

• 1/3 cup sake

• 2/3 cup water

• 1 tablespoon white sugar

Broth

• 4 cups water

• 2 teaspoons red miso

• 1 chicken stock cube

• 1 tablespoon sake

• 3 garlic cloves, minced

• 1 tablespoon ginger, minced

• 1/2 red onion, diced

• 1 tablespoon sesame seeds, toasted and ground

• 1 tablespoon sesame oil

• 100g pork mince

• 1 tablespoon sambal oelek

• 260g ramen noodles

Toppings

• Soft boiled egg

• 100g Swiss mushrooms, sliced

• 2 tablespoons rice wine vinegar

• 3 tablespoons tamari

• Pickled ginger

• Spring onions, chopped

Method

1. Pat pork down and leave in fridge uncovered overnight to dry (optional first step).
2. Soft boil egg and peel when cooled. Place rice wine vinegar and 2 tablespoons tamari (replace with soy sauce if not available) in ziplock bag with the egg and place in fridge until soup is ready to serve.
3. Salt pork skin and sear pork skin side down first on hot skillet for 2 minutes. Flip the pork and sear the other side.
4. Add all other ingredients to a saucepan, then add pork and bring to the boil.
5. If the sauce does not cover the pork, flip every 5-10 minutes to keep moist. Cook for 1 hour.
6. Grind sesame seeds in mortar and pestle, toast until slightly coloured, and set aside.
7. In a pan, heat the sesame oil, and sauté onion, garlic and ginger. When transparent, add the mince, sesame seeds, and sambal oelek (replace with chilli sauce if not available).
8. After the mince is browned, add water, miso powder, and chicken stock, and simmer.
9. Fry sliced mushrooms with 1 tablespoon tamari and set aside. Add remaining tamari to stock for extra flavour.
10. Remove pork from saucepan, slice and set aside. Reduce the remaining sauce until it has thickened.
11. Boil ramen noodles as per directions on the pack and place in serving bowl.
12. Pour broth over the noodles, and add desired toppings. Drizzle chashu sauce over the top.