You sharing that ramen or giving a recipe either way I got a bowl ready 👀
i would love to make you a bowl and bc i love you, i’mma share how i made it. i’m going to preface this by saying that i haven’t measured anything (besides most baking recipes) since i was like 17 and i don’t intend to start again now so i am really sorry but i suggest everyone season everything to their personal tastes and experiment with flavors cuz that’s what cooking’s all about! yay!
okay so i started like... four days ago when I bought some sliced (bone-in) pork belly and marinated it in soy sauce, garlic chili paste, mirin, and a little rice vinegar. I might’ve added a sprinkle of chicken bouillon, i don’t remember. anyway, it sat in a bag in my fridge for like a few days and then i cut out the bones and skin and hopped it into 3 big pieces.
i used Marutai brand Tonkotsu instant ramen just because i really like their noodles and the broth base they provide, i can live without the oil tbh. the base broth powder went in hot water with green onions, a little sesame oil, chili paste, ginger, a little mirin... i think that’s all i added. brought it to a boil and then added the skin and bones from the pork and let it boil for maybe 3-5 minutes. after it was done, i brought it down to a simmer and then added the pork and let it cook slow.
the noodles from the pack just needed like 2 and a half minutes in boiling water and then i drained them and tossed them in the bowl with some sesame oil and more green onions. once the pork was cooked, i laid the pork on the noodles and cut up EVEN MORE GREEN ONIONS on top and then took out the skin and bones and poured the broth over the whole thing and topped it with MORE green onions and a little bit of chili paste and this garlic and onion seasoning thingy i have.
if you don’t wanna buy the Marutai pack, you can honestly use regular top ramen noodles as long as you don’t overcook them (or buy the noodles alone like here or here if there’s no asian specialty stores in your area) and make broth by starting with water and soy sauce and chicken bouillon + all the other stuff i added above.
if i’m feeling rich and fancy, i’ll buy baby bok choy and wilt the leaves in the broth after i take out the pork belly and lay them in the bowl before adding the broth, but i’ve also used collard greens cuz i’m 102% negro with a±2% margin of error.













