Lucy Wang’s Mini Chashu Ramen Recipe

Ingredients

• CHASHU PORK:
• 2 pounds skin-on pork belly
• 1 tablespoon avocado oil
• 2 cups water
• 1 cup sake
• 1 cup soy sauce
• 4 slices fresh gingerroot
• 1 Tokyo negi (or Japanese long green onion), green part only
• RAMEN EGGS:
• 1/2 cup mirin (sweet rice wine)
• 1/2 cup soy sauce
• 1/2 cup water
• 6 large brown eggs, soft-boiled
• 1 can quail eggs, rinsed and strained
• TOPPINGS:
• Bone broth
• Ramen noodles
• 1 can whole baby corn, strained
• 1 can fresh corn, strained
• 1 bunch green onions, chopped
• 1 Narutomaki (fish cake), sliced
• 1 nori sheet, cut into squares