How to make the BEST Pork Ramen Recipe! (So Delicious!)

Prepare the pork by patting it dry with paper towels. This helps achieve better browning. Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers.

Working in batches to avoid overcrowding, add the pork chunks and sear on all sides until deeply browned, about 2-3 minutes per side. This takes about 10-12 minutes total. Transfer the browned pork to a plate and set aside.

In the same pot, add the halved onion (cut-side down) and char for 2-3 minutes until caramelized. Add the smashed garlic cloves and sliced ginger, stirring constantly for about 1 minute until fragrant.

Pour in the 10 cups of water, scraping the bottom of the pot with a wooden spoon to release all those delicious browned bits. Add the pork bones (if using), seared pork chunks, dried shiitake mushrooms, star anise, cinnamon stick, and dried red chilies.

Bring the broth to a boil, then immediately reduce the heat to low. Skim off any foam or impurities that rise to the surface during the first few minutes. This creates a clearer, more refined broth.

Add the soy sauce, mirin, and sake to the pot. Partially cover with a lid and let simmer gently for 3-4 hours. The longer you simmer, the richer and more developed the flavor will be. Stir occasionally and taste as you go.

About 30 minutes before you want to serve the ramen, prepare your soft-boiled eggs. Bring a pot of water to a boil and gently lower room-temperature eggs into the water. Boil for exactly 6-7 minutes for a jammy yolk (6 minutes for runny, 7 for just set).

Remove the eggs with a slotted spoon and immediately transfer to an ice bath to stop the cooking process. Once cooled, gently peel under cool running water, starting from the wider end. Cut each egg in half and set aside.

Strain the finished broth through a fine-mesh sieve lined with cheesecloth into a clean pot, discarding the solids. Taste and adjust seasoning with additional soy sauce and salt as needed. Keep the broth hot over low heat.

Shred or slice the cooked pork from the broth into bite-sized pieces. You can serve the pork warm by placing it back in the hot broth or warming it separately in a small amount of broth just before serving.

Bring a large pot of salted water to a rolling boil. Cook the fresh ramen noodles according to package directions (usually 3-4 minutes for fresh noodles). Drain well in a colander and divide among four serving bowls.

Blanch the baby bok choy in the same boiling water for about 2 minutes until tender-crisp, then drain and divide among the bowls.

Ladle the hot pork broth over the noodles in each bowl, using about 2-2.5 cups of broth per serving. Arrange the shredded pork, bamboo shoots, and soft-boiled egg halves on top of each bowl.

Garnish generously with sliced green onions, nori strips, a light drizzle of sesame oil, and a sprinkle of sesame seeds.

Serve immediately while everything is hot, with small bowls of extra toppings and condiments on the side so guests can customize their own bowls.