Abura Soba with Crispy Pork

Step 1

Fill a small bowl with the soy sauce, mirin, rice vinegar, and minced garlic; stir well to combine the tare sauce, then set it aside.

Step 2

Cut the pork belly crosswise into thin slices, about 1/8-inch thick, so they will cook quickly and crisp up in the pan.

Step 3

Slice the scallions on the bias (at a 45-degree angle) into 1-inch pieces, separating white bottoms from green tops; set both aside.

Step 4

Cut the nori sheet in half with scissors, then stack the halves and cut them into thin strips about 1/4-inch wide.

Step 5

Bring a pot of unsalted water to a rolling boil over high heat, then add the ramen noodles and stir immediately to separate them.

Step 6

Cook the noodles according to the package instructions until they are al dente (usually 3–4 minutes for fresh, 4–5 for dried), then drain thoroughly in a colander and set aside.

Step 7

Return the empty pot to high heat, add water until it reaches 2 inches deep, and bring it to a gentle boil for the eggs.

Step 8

Carefully lower the eggs into the boiling water using a spoon and cook for 6 minutes until the whites are set but the yolks remain runny.

Step 9

Transfer the eggs to an ice bath (a bowl filled with cold water and ice cubes) and let them sit for 2 minutes to stop them from cooking further.

Step 10

Gently peel the cooled eggs under cool running water, working from the wider end where the air pocket makes them easier to separate from the shell.

Step 11

Heat the neutral oil in a large skillet over medium-high heat until it shimmers and flows quickly when you tilt the pan, about 90 seconds.

Step 12

Add the pork belly slices to the hot oil and cook, stirring and breaking them apart every 30 seconds, until the edges are deeply browned and crispy, about 3–4 minutes total.

Step 13

Remove the pork to a paper-towel-lined plate and season it with a pinch of salt and pepper; discard most of the rendered fat, leaving about 1 teaspoon in the skillet.

Step 14

Return the skillet to medium heat and add the white parts of the scallions; stir constantly for 30 seconds until they smell fragrant.

Step 15

Add the cooked noodles to the skillet with the scallions and the 3 tablespoons of tare sauce; toss continuously for 1–2 minutes until every strand is coated with sauce and the noodles are heated through.

Step 16

Divide the dressed noodles between two bowls, mounding them in the center of each.

Step 17

Top each bowl with half of the crispy pork, arranging it in a loose pile on top of the noodles.

Step 18

Gently place one soft-boiled egg on top of the pork in each bowl, positioning it so the runny yolk is visible.

Step 19

Sprinkle the green scallion pieces and nori strips over the top of each bowl in any pattern you like.

Step 20

Serve immediately while the noodles are still warm and the pork is still crispy; mix everything together as you eat.