Ie-Kei Ramen with Pork Bone Broth

Step 1

Place pork bones in a large pot and cover with 8 cups cold water. Bring to a boil over high heat, about 8 minutes, then drain and rinse bones under cold running water until the water runs clear.

Step 2

Return cleaned bones to the pot and add 8 cups fresh cold water. Add the halved onion, ginger piece, and 4 whole garlic cloves.

Step 3

Bring to a boil over high heat, then reduce heat to low. Simmer uncovered for 60 minutes; the broth will become milky and white. Skim off any gray foam that rises to the surface every 10 minutes.

Step 4

Strain the broth through a fine-mesh sieve into a clean pot, pressing gently on the bones to extract liquid. Discard solids. Stir in 3 tablespoons soy sauce and 2 tablespoons mirin.

Step 5

While broth simmers, pat the pork belly dry with paper towels. Heat 1 tablespoon neutral oil in a skillet over medium-high heat until it shimmers and moves quickly when tilted, about 60 seconds.

Step 6

Place pork skin-side down in the hot skillet and sear without moving until the surface is deep brown, like a chestnut, about 3 minutes. Flip and sear the other side for 2 minutes.

Step 7

Add 2 tablespoons soy sauce and 1 tablespoon mirin to the skillet. Add just enough water to come halfway up the pork. Reduce heat to low and simmer covered for 30 minutes, turning once halfway.

Step 8

Remove pork to a cutting board and let rest for 5 minutes. Slice into 1/4-inch-thick slices by cutting perpendicular to the length, like slicing bread. Set aside.

Step 9

Bring a small pot of water to a boil. Gently lower 2 eggs into the water and cook for exactly 6 minutes and 30 seconds. Transfer to a bowl of ice water and let sit for 2 minutes. Peel gently under cool running water.

Step 10

Heat 3 tablespoons neutral oil in a small skillet over medium heat. Add 2 thinly sliced garlic cloves and stir constantly until the garlic is pale golden and fragrant, about 2 minutes. Transfer to a small bowl.

Step 11

Bring a large pot of salted water to a rolling boil. Add 8 ounces ramen noodles and stir immediately to separate. Cook for the time listed on the package, usually 3-4 minutes for fresh noodles or 4-5 for dried, until tender but still slightly firm.

Step 12

Divide the hot broth between two large bowls, pouring about 2 cups into each. Using tongs, lift cooked noodles from the pot and nest them in the center of each bowl.

Step 13

Arrange 3 or 4 slices of pork chashu on top of each bowl of noodles. Halve the soft-boiled eggs and place one half on each serving, yolk facing up.

Step 14

Drizzle the garlic-infused oil evenly over both bowls. Sprinkle with a pinch of salt and freshly ground pepper. Serve immediately while the broth is still steaming hot.