Directions

Preparing the pork broth

1. To make the pork broth, it is recommended you use a pressure cooker, otherwise it will take a whole day just to make the broth.
2. Boil the pork leg bones in water over high heat for 30 minutes.
3. Remove the bones from the pot and discard the cooking water. Clean the bones of any remaining blood.
4. Cut the bones in two, and place in a pressure cooker pot along with 3L of water.
5. Pressure cook for 30 mins. Once the pressure of the pot has returned to normal, take off the cover and remove any scum.
6. Boil it on high heat for about an hour, turning the bones occasionally. Once the liquid has reduced significantly (you’re looking for about 1L of liquid left) filter the broth through a sieve.
7. Remove the bones from the sieve, and using a wooden spoon push through whats left of the bones (collagen, tendon etc) into the broth. This will give broth a rich umami flavor.
8. Leave overnight in the fridge.

Preparing the Cha Shu

1. Sear the pork on all sides in a pan. Then transfer into a pot of boiling water on low heat and cook for 30 minutes.
2. In a frying pan, add the sake and mirin and turn on the heat to burn off the alcohol.
3. Then add the soy sauce and sugar, and bring to a boil.
4. When the pork is done, remove it from the boiling water into the soy sauce marinade and let it cook for 5 minutes on low heat. Make sure to turn it over so that all sides have a chance to cook in the marinade.
5. Next, cover the pork in the pan with the marinade with a paper towel. Spoon the marinade over the paper towel to allow it to soak up the marinade. This is to let the marinade soak into the pork.
6. Let the pork marinade this way over night.

Preparing the tsukemen

1. You will notice that the broth has congealed due to the gelatin. Lightly break up the broth, and place in a pot and begin to boil on medium high heat. Turn the heat to low once it has liquefied and started boiling.
2. Separately, finely mince onion and some garlic and chopped some spring onions
3. Sear the outside of the cha shu pork with a blow torch. Then slice into ½ cm slices.
4. Boil the ramen noodles according to packet instructions.
5. Place the ramen on a plate with the sha chu pork.
6. In a small bowl, add minced garlic, 2 tbsp of soy sauce, 1⁄4 salt or adjust to your taste, 1 tsp dashi powder, 200ml of the pork broth, minced onion, chopped spring onions and seaweed.
7. Serve the ramen noodles with the soup and enjoy!