TONKOTSU ramen with slow cooked pork, overnight ramen eggs and Lao Gan Ma crispy chili in oil. I keep making typos in title and won’t let me change it without deleting & reposting. Apologies!
For the person who requested the recipe on my now-deleted post: 1. I make the ramen eggs by following this recipe https://drivemehungry.com/ramen-eggs-soy-sauce-eggs/ 2. The chashu pork by following this recipe https://www.marionskitchen.com/how-to-chashu-pork-for-ramen/ *Except at Step 4 – pork belly comes already sliced where I am, so instead of the oven I put it in my slow cooker on Low for 3 hours* 3. Noodles are just thin ramen noodles I buy in local Asian market. 4. Broth is the juices from cooking the pork belly with some msg and green onions. 5. Lastly, add a liberal helping of Laoganma crispy chili in oil for savoury/hot flavour.
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TONKOTSU ramen with slow cooked pork, overnight ramen eggs and Lao Gan Ma crispy chili in oil.
I keep making typos in title and won’t let me change it without deleting & reposting. Apologies!
For the person who requested the recipe on my now-deleted post:
1. I make the ramen eggs by following this recipe https://drivemehungry.com/ramen-eggs-soy-sauce-eggs/
2. The chashu pork by following this recipe
https://www.marionskitchen.com/how-to-chashu-pork-for-ramen/
*Except at Step 4 – pork belly comes already sliced where I am, so instead of the oven I put it in my slow cooker on Low for 3 hours*
3. Noodles are just thin ramen noodles I buy in local Asian market.
4. Broth is the juices from cooking the pork belly with some msg and green onions.
5. Lastly, add a liberal helping of Laoganma crispy chili in oil for savoury/hot flavour.
You made that?! Chapeau, old stick, chapeau.