How to Make Char Siu Bone Ramen

Braised Pork and Bone Soup Noodles Ramen is a nutritious and delicious dish that is easy to prepare. The key to making this Braised Pork and Bone Soup Noodles tasty lies in the ingredients and cooking steps.Cooking Network The editor will provide a detailed introduction on how to make this simple Braised Pork and Bone Soup Noodles.

Braised Pork and Bone Soup Noodles Rice flour product Material Introduction

Main Ingredients:

Bone Broth (Pig Shanks, 300g) Pig Knuckle Bones (300g) Vegetables (Half a root of carrot)Vegetables (Half a piece of seaweed) Dried Bamboo Shoots (Appropriate amount) Shiitake Mushrooms (Three pieces) Onion (Half a piece) Corn (Half a piece) Shrimp Ribs (Appropriate amount) Five-Spice (Appropriate amount) Brown Sugar (Appropriate amount)Pork Belly Auxiliary Ingredients:Ramen for one person Dried Bamboo Shoots (Appropriate amount) Black Fungus (Appropriate amount) Mieji Roll (Appropriate amount)Eggs (Two pieces) Braising Sauce (Appropriate amount) Soy Sauce (Appropriate amount) Salt (Appropriate amount) Five-Spice (Appropriate amount) Old Soy Sauce (Appropriate amount) Sugar (Appropriate amount)Pork Fat (Appropriate amount) Steps for Making Braised Pork and Bone Soup Noodles:1. Put the pig knuckles and large bones in cold water and boil over high heat to remove foam. 2. Remove and wash, then place them in a new pot with an appropriate amount of water.3. Use a strainer to remove the foam. 4. Continue cooking on medium-low heat for 12 hours; keep an eye on adding water as needed.5. Cook for 20 hours, and the meat skin will dissolve leaving only bones. Strain the broth.(500g)

6. Prepare vegetable bags.

7. Add the vegetable bag and continue cooking for another two hours before removing it.8. The rich, clear, and no porky odor broth is ready. 9. Make a hole at the bottom of the egg with a needle to let the yolk stay in the center.10. Boil water and add the egg, cooking for 5 minutes. 11. Peel off the shell and prepare the braising sauce using soy sauce, old soy sauce, sugar, and marinate for 2 hours.12. Prepare the pork belly by cutting it into square pieces. 13. Roll them up tightly with cotton string.14. Boil in cold water with soy sauce, old soy sauce, salt, sugar, five-spice; remove foam and continue cooking for 1.5 hours while flipping occasionally; take out to cool down. 15. Prepare the accompaniments: bamboo shoots slices, black fungus.

16. Boil water in a bowl with pork fat and soy sauce, then pour in the broth.

17. Cook the noodles and place the accompaniments on top.18. After braising, let it cool down before slicing. Tip:

Throughout the 20-hour process of making the broth, do not leave the fire.

Use a strainer to remove the foam.

Continue cooking on medium-low heat for this 12-hour state. Be sure to add water if needed in between.

This is after 20 hours of cooking, where the meat skin has dissolved and only bones remain; strain the soup.

Prepare the vegetable package.

Place the vegetable package into the soup and cook for two more hours before removing it.

The very rich and smooth broth without porky smell is ready.

Poke a hole at the bottom of the egg to allow the yolk to be in the center.

Boil water and add the egg, cooking for 5 minutes.

Peel the shell and prepare the sauce with soy sauce, dark soy sauce, sugar, and let it soak for 2 hours.

Prepare the pork belly by slicing it into squares.

Roll it up and tie it tightly with cotton string.

14.Slice the meat Place the five-spice marinated pork belly in a pot of cold water with soy sauce, dark soy sauce, salt, sugar, spices; boil to remove foam.

Continue simmering on medium-low heat for 1.5 hours, turning it over halfway. Remove and let cool completely before slicing.

Put the lard and soy sauce at the bottom of a bowl and pour in the pork bone broth.Cook the noodles and add the prepared side dishes. Slice the cooked char siu.

After cooking, allow it to cool completely before slicing.

Tip: The entire process for making the broth takes 20 hours without leaving the stove.

1Char Siu

Slice the pork after it has cooled down.

2.Charcoal Pork Belly Let it cool completely before slicing