Umami Days

Sweet Soy Sauce Pork Belly Ramen

The procedure below begins with a slab of pork belly, and describes exactly how I cooked this bowl of noodle soup. If, instead of a slab, you have pre-sliced pork belly, just skip the parts about parboling and partially simmering the meat in water. Instead, lightly brown both sides of the pork slices in a little oil, pour in broth (you can get away with just water), add the soy sauce, sake, mirin and ginger, and proceed from there.