Braised Pork Ramen

  • Level: Intermediate
  • Total: 4 hr
  • Active: 1 hr
  • Yield: 6 servings
Save Recipe


1 small onion, halved through the root

1 tablespoon plus 2 teaspoons vegetable oil

2 pounds boneless pork butt, cut in half

1/2 cup soy sauce

1/3 cup mirin

6 scallions, halved, plus sliced scallions for topping

1 4-inch piece fresh ginger (unpeeled), thinly sliced and smashed

10 cloves garlic (7 smashed, 3 minced)

2 1/2 pounds chicken wings, split

4 slices thick-cut bacon (about 6 ounces)

4 dried shiitake mushrooms

Kosher salt

3 large eggs

6 portions fresh or dried ramen noodles


  1. Mung bean sprouts, shredded nori, sliced radishes, toasted sesame seeds and/or shichimi togarashi (Japanese seasoning), for topping
  2. Preheat the broiler. Rub the onion halves all over with 2 teaspoons vegetable oil and place cut-side up on a small foil-lined baking sheet. Broil until completely charred on top, about 12 minutes; set aside. Preheat the oven to 275 degrees F.
  3. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 8 minutes. Add 3/4 cup water, the soy sauce, mirin, 2 scallions, one-quarter of the ginger and 3 smashed garlic cloves. Bring to a boil, cover and transfer to the oven. Cook, turning the pork every hour, until tender, 2 1/2 to 3 hours. Transfer the pork to a plate or cutting board. Skim off the fat from the cooking liquid, then strain through a fine-mesh sieve into a bowl; set aside.
  4. Meanwhile, make the stock: Bring 10 cups cold water, the chicken wings and bacon to a boil in a large pot. Boil vigorously for 3 minutes, then skim off any foam and reduce the heat to a gentle simmer; cook 1 hour. Add the broiled onion, dried shiitakes, remaining ginger, 4 scallions and 4 smashed garlic cloves. Simmer 1 more hour, skimming occasionally as needed. Strain the stock through a fine-mesh sieve into another pot; you should have about 8 cups (add more water if necessary). Stir in the strained pork cooking liquid; season with salt. Keep hot over low to medium heat.
  5. Bring a medium saucepan of water to a boil. Gently lower the eggs into the water and adjust the heat to maintain a gentle simmer. Cook 7 minutes for soft-boiled or 10 minutes for medium-boiled, then drain and run the eggs under cold water to stop the cooking. Peel the eggs and set aside.
  6. Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain well.
  7. Thickly slice the pork. Carefully halve the eggs lengthwise. Divide the 3 minced garlic cloves and the noodles among bowls. Ladle the hot stock into each bowl. Top with the sliced pork, an egg half and assorted toppings.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Braised Country-Style Pork Ribs

Pulled Pork

Baked Pork Chop

Pan Fried Pork Chops

Cranberry-Stuffed Pork Chops

Simple Roasted Pork Shoulder

Pork Tenderloin with Seasoned Rub

Pork Schnitzel