Japanese Tonkotsu Ramen
Homemade Chashu

Transform a simple packet of instant noodles into a gourmet experience. This clever recipe pairs a creamy tonkotsu base with melt-in-your-mouth, slow-braised pork belly chashu.

Ingredients

• 500 g pork belly
• 1 packet instant tonkotsu ramen
• 1 egg
• 2 stalks scallion
• 1 piece ginger
• 4 cloves garlic
• 2 whole star anise
• 1 bay leaf
• 2 tbsp cooking wine
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rock sugar
• 1 tbsp cooking oil
• to taste sweet corn
• to taste nori seaweed
• to taste green onions

Instructions

1. 1Roll the pork belly

   

   Slice the pork belly thinly from the middle and use both hands to tightly roll it up into a firm cylindrical shape. Keeping the roll tight ensures the meat stays intact during the long braising process and holds a beautiful round shape when sliced.

   Tip: A tight roll is essential for good chashu. Take your time to compress the meat firmly as you roll.
2. 2Tie the pork belly roll

   

   Secure the tightly rolled cylinder by tying it with white cooking twine at regular intervals. This ensures the meat holds its shape perfectly during the pan-frying and braising processes, resulting in beautiful, round chashu slices.

   Tip: Tie the twine snugly to hold the shape, but avoid tying it so tight that it deeply cuts into the meat.
3. 3Pan-fry the pork rolls

   

   Place the tied pork belly rolls into a hot pan with a little oil. Pan-fry them over medium-high heat, turning occasionally, until all sides achieve a rich, golden-brown crust. Searing the meat renders out excess fat and creates a deep, savory foundation for the braise.

   Tip: Dont rush the searing step; the caramelized crust adds significant depth of flavor to the final soup base.
4. 4Add water and aromatics

   

   Transfer the seared pork belly rolls into a large pot. Add the prepared aromatics including sliced scallion, ginger, garlic, star anise, and a bay leaf. Pour in enough clear water to fully submerge the pork and the spices.

   Tip: Start with plenty of water to ensure the pork cooks evenly without drying out during the long simmer.
5. 5Season the braising liquid

   

   Add cooking wine, light soy sauce, dark soy sauce, and rock sugar into the pot. Bring the liquid to a rolling boil over high heat, then reduce the heat to medium, cover, and let it simmer gently for 2 hours to tenderize the pork.

   Tip: The dark soy sauce provides the classic deep mahogany color, while the rock sugar balances the savory notes with a gentle sweetness.
6. 6Add the boiled egg

   

   Carefully lower a peeled, hard-boiled egg into the dark braising liquid alongside the tied pork belly rolls. Ensure the egg is sufficiently submerged so it can evenly absorb the deep colors and savory flavors of the soy sauce and aromatics.

   Tip: For the most intense flavor and color, let the pork belly and egg steep in the braising liquid in the refrigerator overnight after the initial cooking.
7. 7Slice the chilled pork belly

   

   Once the braised pork belly has completely chilled in the refrigerator overnight, carefully remove and discard the cooking twine. Use a sharp knife to slice the pork roll into thin, even rounds. Chilling the meat solidifies the fat, making it much easier to slice cleanly without the roll falling apart.

   Tip: Always slice the pork while it is fully cold; warm pork belly is too tender and will easily shred under the knife.
8. 8Open the ramen packet

   

   Prepare the instant ramen by opening the outer packaging. Take out the dry noodle block and the included seasoning packets. Having all the components ready before boiling the water ensures a smooth and quick cooking process.

   Tip: Be careful not to crush the noodle block when opening the package if you prefer long, intact noodles in your soup.
9. 9Prepare the tonkotsu broth

   

   Bring a pot of water to a boil, then squeeze the contents of the seasoning packet directly into the water. Stir well to dissolve the paste completely. This creates the rich, creamy, and flavorful tonkotsu soup base for the noodles.

   Tip: Add the seasoning paste before adding the noodles to ensure the flavor is evenly distributed throughout the boiling broth.
10. 10Remove the noodles

    

    Once the ramen noodles are cooked and softened in the seasoned broth, use a pair of chopsticks to carefully lift them out. Transfer the hot noodles directly into your serving bowl.

    Tip: Keep a close eye on the boiling time—ramen noodles cook very quickly and are best served with a slight chew.
11. 11Add the tonkotsu soup

    

    After transferring the noodles, carefully pour the hot, creamy tonkotsu soup directly into the serving bowl. Ensure the noodles are nicely submerged in the rich broth.

    Tip: Pouring the hot soup over the noodles immediately helps them stay warm and ready to absorb the savory flavors.
12. 12Arrange the chashu pork

    

    Use chopsticks to pick up the slices of braised pork belly you prepared earlier. Gently lay the chashu slices over the noodles and hot soup, arranging them neatly along the edge of the bowl for a beautiful presentation.

    Tip: The residual heat from the hot tonkotsu soup will gently warm the chilled pork belly slices, melting the fat slightly for an incredibly tender bite.

Storage & Reheating

Burn It Off

Frequently Asked Questions