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.
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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!
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