Chashu Pork Belly Ramen Recipe - Great British Chefs

Ingredients

• 50g of sake
• 50g of mirin
• 200g of light soy sauce
• 30g of caster sugar
• 2 star anise
• 4 bay leaves
• 1l water
• 6 eggs, fridge cold
• 6 bamboo shoots, whole (available in Asian supermarkets)
• 400ml of vegetable oil, or another neutral oil
• 1 garlic bulb, cloves peeled and finely chopped
• 500g of pork belly, ideally in 1 piece
• 200g of hoisin sauce
• 50g of peanut butter, smooth
• 10g of oyster sauce
• 10g of light soy sauce
• 20g of caster sugar
• water, or chicken stock, as needed
• 30g of mirin
• 60g of light soy sauce
• 1 1/2 tsp sake
• 25g of caster sugar
• 1 dash of rice vinegar
• 500g of pork stock, ideally homemade
• 500g of chicken stock, ideally homemade
• 1 bunch of spring onion greens, finely sliced and kept in iced water to curl up
• 4 nori sheets
• 360g of ramen noodles, fresh