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Pork Ramen Recipe

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Pork ramen brings Japanese comfort food to your kitchen through rich broth, tender chashu pork, and perfectly cooked noodles topped with traditional accompaniments. This beloved dish combines multiple components creating complex, satisfying bowl that rivals restaurant offerings when properly executed. The key to exceptional pork ramen lies in developing flavorful broth through patient simmering, preparing melt-in-mouth chashu pork, and assembling components strategically that highlight each element while creating harmonious whole.

How to Make Pork Ramen

how to make pork ramen

Essential Ingredients

For Pork Broth (Makes 6-8 servings):

  • 2 lbs pork bones (neck or shoulder bones)
  • 1 lb pork belly or shoulder for chashu
  • 1 onion, halved
  • 4 cloves garlic, smashed
  • 2-inch piece fresh ginger, sliced
  • 4 green onions, cut in half
  • 8 cups chicken stock
  • 1/4 cup soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • 1 teaspoon sesame oil

For Chashu Pork:

  • 1 lb pork belly, rolled and tied
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 2 tablespoons sake
  • 2 tablespoons brown sugar
  • 3 cloves garlic, smashed
  • 1-inch ginger, sliced

For Assembly:

  • 4 packages fresh ramen noodles
  • 4 soft-boiled eggs, marinated (ajitsuke tamago)
  • 2 cups baby bok choy or spinach
  • 1 cup bamboo shoots
  • 4 sheets nori seaweed
  • 4 green onions, sliced
  • Sesame seeds and chili oil

Preparation and Cooking Instructions

pork ramen steps

Broth preparation (3-4 hours):

  1. Blanch pork bones in boiling water 5 minutes, drain and rinse
  2. Place cleaned bones in large pot with chicken stock
  3. Add onion, garlic, ginger, and green onions
  4. Bring to boil, then reduce to gentle simmer
  5. Skim foam and impurities from surface regularly
  6. Simmer 3-4 hours until broth is rich and cloudy
  7. Strain broth through fine-mesh sieve, discard solids
  8. Return broth to pot and season with soy sauce, mirin, sake, and sesame oil
  9. Keep warm until ready to assemble

Chashu pork (2 hours plus cooling):

  1. Sear tied pork belly in hot pan on all sides until browned
  2. Combine soy sauce, mirin, sake, brown sugar, garlic, and ginger in pot
  3. Add seared pork and enough water to barely cover
  4. Bring to boil, reduce heat, and simmer covered 1.5-2 hours
  5. Turn pork every 30 minutes for even cooking
  6. Remove from heat and let cool in braising liquid
  7. Refrigerate overnight for easier slicing
  8. Slice thin before serving and warm in braising liquid

Soft-boiled eggs:

  1. Bring eggs to room temperature before cooking
  2. Boil water, gently lower eggs and cook 6.5-7 minutes
  3. Transfer to ice bath immediately stopping cooking
  4. Peel carefully under running water
  5. Marinate in mixture of soy sauce, mirin, and water 4-24 hours
  6. Cut in half just before serving

Final assembly:

  1. Cook ramen noodles according to package directions
  2. Blanch bok choy or spinach 30 seconds in boiling water
  3. Heat broth to steaming hot
  4. Drain noodles and divide among serving bowls
  5. Ladle hot broth over noodles
  6. Arrange chashu slices, halved egg, vegetables, bamboo shoots, and nori
  7. Garnish with green onions, sesame seeds, and chili oil
  8. Serve immediately while hot

Understanding Ramen Broth Styles

Tonkotsu style: Creamy white broth from extended pork bone simmering creating rich, milky appearance and flavor.

Shoyu base: Soy sauce-based clear brown broth offering savory, umami-forward profile popular throughout Japan.

Miso variation: Fermented soybean paste adds depth and complexity while creating heartier, more robust flavor.

Shio option: Salt-based clear broth showcasing delicate flavors allowing toppings to shine without overwhelming.

Conclusion

Pork ramen represents ultimate comfort food combining rich broth, tender chashu, and perfectly cooked noodles into satisfying bowl that rewards effort with exceptional results. While traditional preparation requires time investment, the complex flavors and textures justify patience while shortcuts allow weeknight accessibility. Whether crafting authentic tonkotsu or simplified weeknight version, understanding component roles and proper technique elevates homemade ramen from simple noodle soup to restaurant-quality experience. Master these fundamentals to create impressive bowls showcasing Japanese culinary traditions while customizing to personal preferences.

Jennifer Glover
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