Pork Miso Ramen

Step 1

Sear 1 lb pork belly in a dry pot over medium-high, turning until deeply browned on all sides, about 8 minutes.

Step 2

Add 4 cups chicken broth, 1/3 cup soy sauce and 5 smashed garlic cloves. Cover and simmer gently until fork-tender, 1.5 to 2 hours.

Step 3

Meanwhile, lower 4 eggs into boiling water and cook 6.5 minutes for jammy yolks, then chill in ice water and peel.

Step 4

Lift out the pork and let it rest. Steep the peeled eggs in the cooled braising liquid at least 30 minutes, until the whites turn tan and taste savory.

Step 5

Whisk 4 tbsp white miso into 4 cups chicken broth plus 2 cups of the braising liquid. Warm gently without boiling until steaming and smooth, about 5 minutes.

Step 6

Slice the rested pork belly as thin as you can; it should be tender enough to cut with chopsticks.

Step 7

Toast 1 cup corn in a dry pan over medium-high until golden and charred in spots, 3 to 4 minutes.

Step 8

Cook 12 oz ramen noodles in boiling water until springy with a slight chew, 2 to 3 minutes, then drain well.

Step 9

Divide noodles into 4 bowls, ladle in the hot broth and top with pork, 1 halved egg, corn, 2 torn nori sheets, green onions and 2 tbsp pickled ginger.