Japanese Ramen with Pork Belly and Soft Boiled Egg

Ingredients

• 8 cups chicken stock
• 2 lbs pork bones
• 1 inch ginger, sliced
• 4 cloves garlic, smashed
• 2 tablespoons soy sauce
• 2 tablespoons miso paste

• 1 lb pork belly, skin-on
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sugar

• 12 oz ramen noodles
• 4 large eggs, soft boiled
• 2 cups baby spinach
• 1 cup scallions, sliced
• 1 sheet nori, sliced

Method

1. 01
   To prepare the broth, add chicken stock, pork bones, ginger, and garlic to a large pot. Bring to a boil, then reduce heat and simmer for 1-2 hours.
2. 02
   Strain the broth to remove solids, then stir in soy sauce and miso paste. Keep warm over low heat.
3. 03
   For the pork belly, preheat your oven to 300°F (150°C).
4. 04
   Heat vegetable oil in a skillet over medium-high heat. Sear the pork belly until browned on all sides.
5. 05
   In a small bowl, mix soy sauce, mirin, and sugar. Pour the mixture over the pork belly and transfer to the oven. Roast for 1 hour, basting occasionally.
6. 06
   Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.
7. 07
   To prepare the soft boiled eggs, bring a pot of water to a boil. Add eggs and boil for exactly 6 minutes. Transfer to an ice bath to cool, then peel.
8. 08
   Slice the cooked pork belly into thin pieces.
9. 09
   To assemble, divide noodles into bowls, ladle hot broth over the top, and arrange pork belly slices, half a soft boiled egg, spinach, scallions, and nori strips on top.