Japanese Chashu Pork Ramen

Steps

1. 1
   Prepare the pork belly and tie it tightly with kitchen twine or food-grade tape into a cylindrical shape, ensuring the meat is compact and evenly formed. Practice the tying technique with a towel first to avoid handling the meat multiple times.
2. 2
   Prepare the braising liquid by combining pork stock, onion, apple, sake, mirin, brown sugar, crystal sugar, soy sauce, garlic, and ginger in a pot. Heat until boiling.
3. 3
   Place the tied pork belly into the boiling braising liquid, ensuring it is covered. Braise for an extended period until the meat becomes tender and well-flavored, typically several hours.
4. 4
   Prepare seasoned eggs by adding them to the braising liquid during or after cooking the pork, allowing them to absorb the sauce flavor.
5. 5
   Cook the noodles by boiling pork stock in a separate pot and adding the Chinese noodles, cooking until desired tenderness.
6. 6
   Prepare the ramen broth by mixing 3 tablespoons of chashu sauce and 1 tablespoon of soy sauce, then combine with the hot pork stock.
7. 7
   Place the cooked noodles in a bowl and pour the prepared broth over them. Slice the chilled chashu pork and heat it using a kitchen torch or by pan-frying until the surface is caramelized.
8. 8
   Assemble the ramen by placing the heated chashu on top of the noodles, adding the marinated egg, and garnishing with sliced scallion and white pepper.
9. 9
   Store the finished chashu in the refrigerator for about one week. When serving, reheat using a kitchen torch or pan-frying, optionally adding a small amount of the braising sauce for extra flavor.