This recipe for steamed ramen with chashu pork is seriously one of my go-to comfort meals. It's deceptively simple but yields incredibly rich flavors. Imagine this: a perfectly tender, melt-in-your-mouth chashu pork, nestled in a fragrant, savory broth, all draped over perfectly cooked ramen noodles. It's pure heaven, especially on a cold, rainy evening. And the best part is, it's actually not that hard to make – promise!
I have fond memories of eating ramen as a child... We didn't always have a lot but ramen was a special occasion. Usually it was just instant but now I can make something so much better at home! This recipe focuses on creating a deeply flavorful chashu pork—the braised pork belly that elevates this ramen to a whole new level. The steaming method ensures that the pork retains its juiciness and melts in your mouth. The broth is a simple yet elegant combination of chicken broth, soy sauce, mirin, and sake, infused with ginger and garlic. It's a total flavor bomb!
Required Equipments
- Large pot
- Steamer basket
- Small bowl
- Whisk
- Large skillet
- Wooden spoon
- Tongs
- Sharp knife
- Cutting board
Steamed Ramen with Chashu Pork: Frequently Asked Questions
Steamed Ramen with Chashu Pork
This recipe guides you through making a supremely delicious steamed ramen with incredibly tender chashu pork. It's surprisingly easy to make and perfect for a cozy night in.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 120 minutes
Total Time:
🍽 Ingredients
đź“– Instructions
- First, prep the chashu pork! Cut a 1-pound pork belly into 1.5-inch cubes. Season generously with salt and pepper. In a large skillet, sear the pork on all sides until nicely browned—this adds amazing flavor! Set aside.
- Next, lets make the amazing broth! In a large pot, combine 6 cups of water, 2 cups of chicken broth, 1/2 cup soy sauce, 1/4 cup mirin, 2 tablespoons sake, 1 piece of ginger (about 1 inch, smashed), and 3 cloves of garlic, slightly crushed. Bring this delicious mixture to a boil, then reduce heat and simmer for at least 30 minutes to allow those flavors to meld.
- Now it's steaming time! Place the seared pork belly into a steamer basket above the simmering broth. Cover and steam for 1.5 to 2 hours, or until the pork is incredibly tender. Use tongs to check if it's easily pierced with a fork. You should be able to almost pull it apart.
- While the pork steams, cook your ramen noodles according to package directions. Usually this means boiling them for a couple of minutes until al dente. Once they are cooked, rinse under cold water to stop the cooking process and keep them from sticking.
- Once the pork is done, remove it from the steamer and let it cool slightly. Use your fingers to shred the pork into bite-sized pieces. The pork should be so tender, it'll fall apart easily! If not, you might have cooked it for less time than needed.
- Serve your ramen masterpiece! Divide cooked ramen noodles into bowls. Ladle the flavorful broth over the noodles. Top with shredded chashu pork. Garnish with thinly sliced scallions (about 2) and nori seaweed sheets, if you have some handy.
- Additional tip: To amp up the flavor, you can add a soft-boiled egg to your ramen before serving. It's a perfect addition to this already amazing dish!
đź“ť Notes
- For extra flavor depth, add a tablespoon of brown sugar to the broth.
- Dont be afraid to experiment with other seasonings!
🍎 Nutrition
Calories: 700 kcal
Protein: 45 g
Fat: 45 g
Carbohydrates: 100 g
Fiber: 5 g
Calcium: 100 mg
