Ramen

Roasting Pork Bones Preheat the oven to 350°F (180°C).

2.Place the pork bones on a baking sheet and roast in the preheated oven for 30 minutes, or until golden brown.

Making the Broth In a large pot, combine the roasted pork bones, onion, garlic, carrots, celery, green onions, and ginger. Fill the pot with water and bring to a boil.

4.Reduce the heat to low and simmer for 6-8 hours, skimming off any impurities that float to the surface. Strain the broth and discard the solids.

Cooking the Noodles In a separate pot, bring water to a boil and cook the ramen noodles according to the package instructions. Drain and set aside.

Making the Chashu Sauce In a small saucepan, combine the soy sauce, mirin, sugar, and vegetable oil. Bring to a boil, then reduce the heat and simmer for 5 minutes to make the chashu pork sauce.

Cooking the Chashu Pork In a skillet, heat vegetable oil over medium heat. Add the pork belly and cook until browned on all sides. Pour in the chashu pork sauce and simmer for 1-2 hours, until the pork is tender.

Assembling the Ramen To serve, divide the cooked ramen noodles among bowls. Ladle the hot broth into each bowl. Top with chashu pork, soft-boiled eggs, bean sprouts, corn kernels, mushrooms, green onions, cilantro, and nori strips.