How To Make Pork Belly BBQ Tonkotsu Ramen

It’s a Ramen day today!

I’m using instant Ramen because obviously, I do not have the knowledge in making noodles. I consider producing home-made noodles as a next level of cooking and amateurs like me are incapable of doing such, aside from the fact that I do not have the materials in making noodles. And if ever I know how to make one, I wouldn’t know what kind of noodle it is. There’s Soba. There’s Udon. There’s Pho. There’s Pad Thai. Distinguishing Ramen from this group confuses me. Therefore, to achieve the Ramen recipe in my mind, I just bought instant Ramen noodles from a Japanese store and upgrade the way I wanted.

But here’s a definition. “More golden yellow and thinner in the body, Ramen noodles are notably smaller in size and shape when compared to other noodles. They are often served in hot broth.” For my recipe, I used Tonkotsu soup base and added a touch of BBQ flavors in it. I had pork belly for toppings to complete the Tonkotsu Ramen style.

1. Prepare all the ingredients needed.

• 1 pack instant ramen
• 1/2 kilo pork belly
• 2 tbsps cup barbecue sauce 
• 1 tbsp soy sauce
• 1 sesame oil
• 1 egg
• salt
• pepper
• oil

2. For the toppings, fry the egg or you can boil it if you prefer boiled egg over sunny side up egg. Set this aside for later use.

3. Boil the pork belly to make the meat tender.

4. Remove from heat and let it cool. Season pork belly with salt and pepper.

5. Fry until it goes brown on both sides. Set this aside.

6. Cook the noodles from the packet of Ramen. Just keep the sachets of flavorings for later.

7. Remove noodles from boiling water.

8. Do not throw the water as we will use this to mix the broth of our Ramen. We start by adding the seasonings from the Ramen pack.

9. Add barbecue sauce. If the packet doesn’t have soy sauce and oil, add a tablespoon of each. Let this simmer.

10. Pour broth into the noodles.

11. Assemble egg and pork belly. You can actually add more toppings if you want.

12. Your Pork Belly BBQ Ramen is now done and ready to be served.