For the Broth (Makes 8 to 10 servings)
- 6 lb pork neck bones
- 2 oz ginger, sliced
- 2 bulbs garlic, cut into halves
- 1 large leek, cut into half and wash every layers really well then drain
- 1 1/2 oz kombu, dried kelp
- 1 1/2 Tbsp chicken stock powder
- 24 cups cold water
For the Chashu (Makes 8 to 10 servings)
- 2 lb pork belly or pork butt
For the Tare (Sauce) (Makes 8 to 10 servings)
For the Ramen Bowl (Makes 1 serving with below ingredients)
- 3 oz bean sprouts
- 1 portion of fresh, frozen (5 oz each) or dried (3 oz each) ramen noodles
- 2 green onions, chopped
- 1 soft boiled egg, cut into half
- 1 garlic cloves
- Place pork neck bones in a large mixing bowl and pour enough cold water to cover. Soak the pork in cold water for an hour.
- Bring enough water (that will cover the pork) to boil in a large pot. Carefully drop pork neck bones into the boiling water and blench the pork for 5 to 8 minutes. This way we can get rid of bone bits and dead blood in the pork neck bone. When it starts boiling again, drain and discard the water. Rinse the pork bones under running cold water one by one.
- Wash the pot quickly and place all the clean pork bones into the now-clean-pot along with ginger, garlic, leek, kombu, chicken powder and water. Bring it to boil over high heat, and hard boil for 15 minutes. During this 15 minutes, skim all dirty foams and scums coming up to the surface by using a skimmer. Do not stir the soup, just skimming.
- Now, cover and reduce heat to medium heat then simmer the broth for 3 hours. Try your best not to open the lid or bother the soup, let them do their magic!
- After 3 hours of boiling the broth, it’s the time to add 2 lb of pork belly or pork butt into the broth for chashu. Cook the pork until it’s tender and fully cooked. If your pork is one large piece, simmer 1 hour and 20 minutes. Or if your pork is 1 lb each (total 2 pieces), then simmer 45 minutes.
- Meanwhile, let’s make tare!
Combine all ingredients for tare in a sauce pan, bring it to boil over high heat; keep hard boiling for 5 to 7 minutes. Remove from heat and let it cool.
- When the chashu pork is done cooking, turn off the heat and remove the chashu portion pork pieces from the pot and drizzle 4 Tablespoons of the tare evenly over the pork to give color. Cover and let it cool in a refrigerator.
- Drain the broth into a large mixing bowl or container, using a large strainer. Discard all the fragrance vegetables, but don’t waste the pork bones and meat! You can keep and enjoy it separately! (When I ran out the noodles and still have the soup left, I just added the pork bone meats into the soup and enjoyed with rice and kimchi!)
- Now, if you are not making 8 to 10 bowls of ramen at this moment, go ahead and store the soup, the chashu and the tare into a container and keep it in a refrigerator, it will last up to 7 days. You can also freeze the soup, just store in a freezer safe container and it will last up to 30 days in a freezer.
- Slice the now-cooled chashu pork into thin slices.
- Let’s assemble a bowl of ramen!
Bring enough water to boil in a large pot, we are going to blench beansprouts and cook ramen in this pot.
- Bring 2 cups of ramen broth to boil in a pot.
- Blanch bean sprouts for 2 minutes, remove from the pot and drain. Set aside. Into the same boiling water, cook ramen noodles by following the package you are using.
- While the noodles are cooking, pour 1/4 cup to 1/3 cup of tare (depending on how salty you like your ramen to be) and hot ramen broth into a serving bowl.
- When the noodles are ready, drain and carefully add into the bowl. Stir the noodles in the soup so it will coated evenly with the broth and arrange in the middle.
- Arrange the blanched beansprouts, 4 oz of chashu slices, chopped green onions and soft boiled egg right top of the rame. Finally, using a cheese grater, grate a fresh garlic clove direct into the ramen. Serve immediately while it’s piping hot! Enjoy!