This is my take on a classic 48-hour ramen except I’ve cheated a bit and used a packet of Shin Ramen as the base. The broth is built from chicken frames, the pork’s cooked low and slow, and it’s all topped off with soy eggs. It’s not traditional, but it hits the mark. A long process for packet ramen? Sure. Worth it? Absolutely.
Category
Lunch
Servings
1
Prep time
24 hours
Cook time
3 hours 45 minutes
This is my take on a classic 48-hour ramen except I’ve cheated a bit and used a packet of Shin Ramen as the base. The broth is built from chicken frames, the pork’s cooked low and slow, and it’s all topped off with soy eggs. It’s not traditional, but it hits the mark. A long process for packet ramen? Sure. Worth it? Absolutely.
Ingredients
-
soy sauce eggs (see my recipe)
- 4 raw chicken frames (approx 1kg/2.2lbs)
- 2 tsp olive oil
- 130g pkt Shin Ramen Black (or packet of your choice)
- 1 spring onion, thinly sliced, white and green parts separated
- 1 piece pork belly, approx. 30 x 20cm (12 x 8 inches)
- 3 spring onions, cut into 5cm (2-inch) batons
- thumb-sized piece of fresh ginger, sliced ½ cm (¼ inch) thick
- 3 cloves garlic, crushed
- 120ml (4 fl oz) soy sauce
- 120ml (4 fl oz) mirin
- 120ml (4 fl oz) sake
Stock
Char sui pork
Directions
Make the stock
Place the chicken frames in a large saucepan and cover with water. Place over a medium high heat and bring to a simmer.
- Simmer for 15 minutes, then strain, discarding the water and return the chicken frames to the saucepan. Cover with fresh water again and bring back to a simmer.
- Reduce the heat to a gentle simmer and cook for 3 hours.
- Strain off the stock into a large jug or container and refrigerate until ready to use.
Prep the Char Sui pork
Roll the pork belly into a tight cylinder and tie it with butcher’s string, securing it 7 or 8 times to maintain its shape.
- Place the pork in an oven-proof lidded saucepan or dutch oven, so that it fits snuggly, with the spring onion batons, ginger slices, garlic cloves, soy sauce, mirin, and sake.
- Cover and cook in a preheated oven at 160°C fan forced (320°F) for 1½ hours.
- Remove from the oven, uncover and turn the pork over in the liquid, then allow to cool to room temperature before refrigerating.
Make the soy sauce eggs
See my recipe for soy sauce eggs and make these the day before serving.
Prepare your ramen (the next day)
Cut the pork into slices, approximately 1cm thick. Heat the oil in a heavy based frying pan over medium-high heat.
- Cook the pork slices for 2 minutes on each side, weighted down with a protein press, until well browned on both sides.
- Meanwhile, heat 500ml of the stock in a medium saucepan over high heat until boiling. Add the seasoning packets and mix through, then add the noodles and spring onion whites. Cook for 2 minutes.
- To serve, transfer the noodles and the broth to a serving bowl. Slice one of the soy sauce eggs in half. Place the pork and egg on top and garnish with the green of the spring onions.
Recipe notes
Cook support
Find my soy sauce eggs recipe here.
If you want to reduce the time, you can make everything on the same day however it won't have the same depth of flavour.
Sourcing
Raw chicken frames can be sourced from your local butcher and occasionally they can be found in large supermarkets.
Storage
The separate elements of broth, pork and noodles can be stored in an airtight container and refrigerated for several days.
