Kumamoto Ramen

Ingredients

• Pork belly (1 pound)
• Garlic (4 cloves, minced)
• Ginger (1 tablespoon, grated)
• Soy sauce (1/4 cup)
• Mirin (2 tablespoons)
• Sake (2 tablespoons)
• Pork bone broth (4 cups)
• Chicken broth (2 cups)
• Ramen noodles (2 servings (about 6 ounces))
• Eggs (2, for soft boiling)
• Green onions (2, chopped)
• Bean sprouts (1 cup)
• Wood ear mushrooms (1/2 cup, sliced)
• Nori seaweed (2 sheets, cut into strips)
• Black garlic oil (1 tablespoon)
• Sesame seeds (1 tablespoon, for garnish)

Instructions

1. In a bowl, combine the minced garlic, grated ginger, soy sauce, mirin, and sake. Mix well to create a marinade.
2. Place the pork belly in a ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
3. Preheat the oven to 325°F (160°C).
4. Remove the pork belly from the marinade and place it in a baking dish. Reserve the marinade for later use.
5. Cover the baking dish with foil and bake for 2 hours, or until the pork belly is tender and cooked through.
6. In a large pot, combine the chicken broth, pork bone broth, and the reserved marinade. Bring to a boil, then reduce the heat and simmer for 1 hour to infuse the flavors.
7. While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
8. In a separate pot, bring water to a boil and carefully add the eggs. Cook for 6-7 minutes for a soft-boiled consistency. Remove the eggs, place them in ice water to cool, then peel and set aside.
9. Remove the pork belly from the baking dish and slice it into thin pieces.
10. To serve, divide the cooked ramen noodles between two bowls. Ladle the hot broth over the noodles.
11. Top each bowl with sliced pork belly, chopped green onions, bean sprouts, sliced wood ear mushrooms, nori strips, and a drizzle of black garlic oil.
12. Garnish with sesame seeds and serve hot.