Gluten-free tonkotsu ramen
Pork adapted from this recipe, eggs adapted from this recipe.
Servings 6
Ingredients
Chashu pork
- 1 kg boneless pork belly
- 1/2 cup tamari
- 1 cup sake
- 1 cup mirin
- 2 tbsp coconut sugar
- 6 green onions roughly chopped
- 6 garlic cloves
- 1 2-inch knob ginger roughly sliced
- 1 eschallot peeled and split in half
Ajitsuke tamago (eggs)
- water
- 6 eggs
- cooking liquid from chashu pork
Ramen
- 2 litres pork broth
- 2 bags shirataki noodles
- green onions sliced, to serve
Instructions
Chashu pork
- Roll pork belly lengthwise with the skin facing out, tie with kitchen twine.
- Preheat oven to 140°C. Add all the ingredients (except the pork) to an oven-safe pot, bring to a boil and turn heat off.
- Add pork, cover with a lid slightly ajar. Transfer to oven and cook, turning pork occasionally, until very tender (3-4 hours). Alternatively, put all ingredients in slow cooker and cook in low for approximately 6 hours.
- Let cool down, strain liquid and reserve it, and refrigerate pork until ready to consume.
Ajitsuke tamago (eggs)
- Boil water in a medium saucepan over high heat.
- Pierce fat end of each egg with a thumbtack to make a tiny hole. Reduce heat to maintain a bare simmer.
- Carefully lower eggs into water with a slotted spoon, cook for 6 minutes.
- Drain hot water and carefully peel eggs under cold running water.
- Transfer eggs to a bowl or container and cover with the liquid used for cooking the chashu pork. Marinate in the fridge for 4-12 hours.
Ramen
- Drain eggs and discard liquid.
- Slice pork belly, split eggs in half.
- Rinse shirataki noodles and let sit in hot water for 1 minute.
- Heat broth, add pork belly and eggs until warmed up.
- Add noodles and serve garnished with sliced green onions.