The key to the success of this traditional ramen is the slow-cooked, intensely savory Japanese-style broth. Paired with the full-flavored braised pork belly, marinated eggs, and noodles, it makes a satisfying dish. See the article How to Make Ramen for step-by-step photos.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Was fantastic. Next time will make additional meat and marinade to freeze so it can be quicker to get on the table:)
While the ramen is good, it’s not great. Some elements, such as the eggs, will provide useful ideas elsewhere. But, at the end of the day, we agree that it is not worth the effort.
I haven't make the recipe yet, but I want to try it. I purchased 1# of skin on pork belly and the quantity was WAY smaller than what the pictures showed in the magazine. Plus, there was no way to tie it up beyond just one string of butcher's twine. Is the quantity correct?
So so good - I'm making it for a second time today. Amazing with the homemade noodles!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?