Ramen with Soft Egg, Pork and Charred Corn

Method

1. 1

   Step 1: Braise the pork: in a snug pot, combine the soy sauce, mirin, sake, sugar and 1 cup water. Roll the pork belly into a log, tie it with kitchen twine, add it to the pot, and simmer covered over low heat for 2 hours, turning every 30 minutes, until a skewer slides in easily.

2. 2

   Step 2: While the pork braises, boil the eggs for exactly 6 1/2 minutes, then plunge into ice water. Peel carefully. Once the braise is done, cool 1 cup of the braising liquid, pour it over the eggs in a zip-top bag, and refrigerate for at least 4 hours or overnight.

3. 3

   Step 3: Chill the pork in the remaining liquid for at least 1 hour; cold pork slices cleanly instead of shredding.

4. 4

   Step 4: Make the broth: simmer the chicken stock with the ginger and garlic for 30 minutes. Strain, then season with 3 tablespoons of the pork braising liquid, the sesame oil, and salt until it tastes fully seasoned on its own.

5. 5

   Step 5: Soak the wood ears in hot water for 20 minutes, then trim and slice into thin strips. Char the corn in a dry cast-iron skillet over high heat for 5 to 6 minutes, stirring rarely, until spotted black.

6. 6

   Step 6: Cut the pork into 1/3-inch slices and sear them in a hot skillet for 1 minute per side to warm and caramelize the edges. Halve the eggs.

7. 7

   Step 7: Cook the noodles in a large pot of unsalted boiling water according to the package, usually 2 minutes, then drain well and shake off excess water.

8. 8

   Step 8: Ladle hot broth into warmed bowls, add the noodles and lift them with chopsticks so they sit neatly. Arrange pork, egg halves, corn, wood ears and nori on top, then finish with scallions and serve at once.

• #dairy-free
• #make-ahead
• #high-protein
• #comfort-food