Japanese Chashu Pork Ramen (Low-Carb Style)
A 12-hour broth process with melt-in-your-mouth pork belly and shirataki noodles.
Total
13h
Prep
1h
Cook
12h
Serves
4
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Recipe serves 4
Ingredients
- 1 kg Pork Bones
- 500 g Pork Belly Slab
- 4 packs Shirataki Noodles
- 0.5 cup Soy Sauce
- 2 tbsp Mirin (Low Sugar)
- 4 pieces Eggs
Instructions
- 1
Boil pork bones for 12 hours to create a creamy Tonkotsu-style broth.
- 2
Roll the pork belly and tie with twine; braise in soy sauce, water, and ginger for 4 hours.
- 3
Soft-boil eggs for 6.5 minutes, then marinate in soy sauce.
- 4
Rinse shirataki noodles thoroughly and boil for 3 minutes to remove odor.
- 5
Slice the chilled chashu pork and sear with a kitchen torch.
- 6
Assemble bowls with broth, noodles, pork, and half an egg.
Nutrition per serving
Calories
650
33% of a 2,000 kcal day
| Protein | 45 g |
| Carbohydrate | 7 g |
| Fat | 48 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 1100 mg |
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