Servings: 6

INGREDIENTS:

pork bones 1 Kg

water 3 l

green onion 6 pcs.

bulb onions 1 pc.

ginger 1 pc.

garlic 8 cloves

pork neck (or brisket) 800 g

water 410 ml

soy sauce 100 ml

mirin 60 ml

sake 60 ml

leek 1 pc.

ginger 1 pc.

sugar 4 tablespoons

bouillon

pork

eggs

green onion

egg noodles

sprouted mung bean

soy sauce

fish sauce 6 tbsp

sauce (from pork Bowl)

PREPARATION:

Broth:

Soak pork bones in cold water for 1 hour.

After an hour, drain the water, rinse the bones.

Transfer to a saucepan and cover with water so that the water is 3-5 cm higher than the bones.

Put the saucepan over high heat. After the water boils, cook for 10 minutes, removing the foam.

After 10 minutes, drain the water, rinse the bones in cold water and wash the pan.

Then put the bones in a clean saucepan, pour cold water 3-5 cm above the bones, add onions, green onions, ginger and garlic.

Bring to a boil, reduce heat to medium-low, cover.

Cook for 6-12 hours, stir occasionally. (I cooked for 6 hours in a saucepan, then moved everything to a slow cooker and left it on heating overnight)

Strain the finished broth.

Pork Bowl:

Roll the pork and tighten with a thread.

Fry in a highly preheated skillet with 1 tbsp. oils from all sides.

Add water, sake, mirin, soy sauce, sugar, ginger and leek to a saucepan.

Put the pan on the fire, bring to a boil.

Put the pork in the sauce, cover with foil, cook for 10 minutes.

After 10 minutes, turn the meat over, reduce heat to low, cover with foil and a lid.

Cook for 2 hours, turning the pork every 15-20 minutes.

Remove the pan from heat and let cool, then refrigerate for at least 6 hours (best left overnight).

Before serving, remove all threads, cut the pork into slices and, if desired, fry for 30 seconds over high heat.

Strain the pork sauce, we need it for the broth.

Ramen:

Broth:

Add fish sauce and half of the pork sauce to the bone broth, stir.

For ramen:

Boil soy sprouts in boiling water for 1 minute, then rinse in cold water.

Boil the noodles and rinse them under cold water.

Finely chop the green onion, cut the egg in half.

Assembly:

Put the noodles in a large bowl, put the pork on top. Bowl, soy sprouts, egg.

Top with broth, sprinkle with green onions, top up with soy sauce to taste.