My family loves eating ramen. Around where we live, there are two really popular ramen shops where there’s always a line going out the door. Here’s a quick recipe for making ramen broth, it’s not the traditional way which take days but my husband said it’s still really yummy. Please try and let me know.
No bowl of ramen is complete without chashu. Traditional Japanese chashu is typically pork shoulder rolled into a log, tied together with string and stewed. My recipe uses pork belly instead of pork shoulder because I prefer pork belly’s layers of textures, from fatty to lean meat. During the cooking process, each layer absorbs the sauce at a slightly different rate and tastes different. The end result is simply … amazing.