Raclette Ramen as served at Mason's Creamery in Cleveland, Ohio, as seen on Diners, Drive-Ins and Dives, season 35.
Recipe courtesy of Mason's Creamery

Raclette Ramen

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  • Level: Intermediate
  • Total: 7 hr 35 min
  • Active: 1 hr 30 min
  • Yield: 6 to 8 servings


Tonkotsu Stock:

Char Siu:

To Serve:


Special equipment:
kitchen twine; a kitchen torch (optional)
  1. For the tonkotsu stock: Place the onions, garlic and ginger in a large, heavy-bottomed stockpot. Turn the heat to high and begin to sear until the edges are nice and charred, 4 to 5 minutes. Toss in the pigs' feet, chicken feet and char siu ends and fill with water. Bring to a rolling boil, then cover. Let boil for 6 hours, checking the water level periodically and adding more if needed. (Having a rolling boil is important, as it will emulsify the fats and gelatin, resulting in a creamier broth.)
  2. Strain the stock. Whisk in the cream cheese, mushroom salt, soy sauce, sesame oil and white pepper.
  3. For the char siu: Meanwhile, preheat the oven to 350 degrees F.
  4. On a cutting board, place the pork belly skin-side down and rub the garlic, ginger and sugar evenly on the surface. Roll the pork belly into a spiral shape, then truss the belly like you would porchetta.
  5. In a braising pan, pour the soy sauce, mirin and 4 cups water. Add the pork belly, then cover and bake for 2 hours. Flip the belly, then re-cover and continue to bake for another 2 hours. Transfer the char siu to a baking sheet and let cool completely in the fridge. (Char siu needs to be chilled to slice; otherwise it will fall apart.) Slice.
  6. To serve: Boil the ramen noodles for 1 to 1 1/2 minutes. Place the noodles in bowls and garnish with green onions, char siu, corn, pickled radish, kimchi, soft-boiled egg (be creative; the sky is the limit). Ladle in the broth and top each with a slice of raclette cheese. If you have a kitchen torch, broil the cheese until nice and toasty.

Cook’s Note

Pork belly with the skin on is super important. As it cooks, gelatin from the skin will spread throughout the meat, giving it a better texture and enabling it to retain its shape after it cools.