Nagasaki Champon Noodles

Step 1

Pat the pork belly cubes dry with paper towels, then place on a clean cutting board.

Step 2

Peel and devein the shrimp by gently pulling the vein from the back of each shrimp with your fingernail, then rinse under cold water.

Step 3

Slice the squid across the body (perpendicular to the long axis) into rings about 1/4-inch thick, then pat dry.

Step 4

Cut the carrot lengthwise into thin matchsticks about 1/16-inch thick and 2 inches long by making thin lengthwise slices, then stacking and cutting into thin strips.

Step 5

Cut each bok choy lengthwise from base to tip into quarters, keeping the stem end intact so the leaves stay together.

Step 6

Cut the green onion crosswise (straight across the stalk) into 1-inch pieces, separating the white bottoms from the green tops into two piles.

Step 7

Heat a large pot over medium-high heat until it is hot, about 1 minute, then place pork belly cubes inside in a single layer without crowding.

Step 8

Cook the pork until the surface is golden brown on all sides, turning every 2–3 minutes, about 8–10 minutes total, then remove to a clean plate.

Step 9

Pour off all but 1 tablespoon of fat from the pot, then add the minced garlic and ginger to the remaining fat over medium heat.

Step 10

Stir the garlic and ginger continuously for 30 seconds until the pot smells strongly fragrant, then pour in 4 cups of broth.

Step 11

Add the cooked pork cubes back into the pot, then stir in 2 tablespoons soy sauce and 1 tablespoon mirin until fully combined.

Step 12

Bring the broth to a boil over medium-high heat, watching until large bubbles break the surface continuously, about 3–4 minutes.

Step 13

Reduce the heat to medium-low and simmer uncovered for 15 minutes, allowing the pork to become tender and the flavors to blend.

Step 14

Add the shrimp and squid to the simmering broth and stir gently, then cook for 2–3 minutes until the shrimp turn pink and opaque throughout.

Step 15

Add the carrot matchsticks and bok choy quarters to the pot, then stir gently and simmer for 2 minutes until the vegetables are just tender-crisp.

Step 16

Fill a large pot with water, bring to a rolling boil over high heat (large bubbles breaking continuously), then add the ramen noodles.

Step 17

Cook the noodles according to package directions, stirring once at the start, then drain in a colander and shake gently to remove excess water.

Step 18

Divide the cooked noodles evenly between two large bowls, placing them in a loose nest at the bottom of each bowl.

Step 19

Ladle the hot broth with pork, shrimp, squid, and vegetables evenly into both bowls, pouring until noodles are covered by about 1 inch of liquid.

Step 20

Scatter the white and green parts of the green onion over the surface of each bowl, placing them in a small pile in the center.