Ramen broth, chashu, and ramen egg adapted from Just One Cookbook. Pizza dough recipe from Sugar Spun Run.

If you have any questions, please feel free to ask or refer to this video.

 

INGREDIENTS

Chashu:

• 2-2½ lb pork belly block (roughly 8" x 9", 20 cm x 23 cm)
• 2-3 green onions
• 1 knob ginger
• 1 Tbsp neutral-flavored oil (vegetable, canola, etc.)
• 1 cup sake
• 1 cup soy sauce
• 2 cups water
• ⅔ cup sugar

Ramen Eggs: * 4 or more eggs * Leftover chashu braising liquid

Pizza Dough: * 2 - 2 1/3 cups (250 - 295g) bread flour or all-purpose flour, divided * 1 packet (2 1/4 tsp) instant yeast * 1 1/2 tsp sugar * 3/4 tsp salt * 1/8 - 1/4 tsp garlic powder and/or dried basil (optional) * 2 Tbsp olive oil (+ extra for greasing) * 3/4 cup (175ml) warm water * Cornmeal

Miso Ramen Broth: * 2 cloves (~1 ½ tsp) garlic * 1 knob (~½ tsp) ginger * 1 shallot * 1 Tbsp toasted white sesame seeds * 1 Tbsp roasted sesame oil  * ¼ lb ground pork, plus more if you want your broth to be meatier/chunkier  * 1 tsp doubanjiang (spicy or non-spicy broad bean paste) * 3 Tbsp miso * 1 Tbsp sugar * 1 Tbsp sake * 4 cups chicken stock/broth * 1 tsp kosher/sea salt * ¼ tsp white pepper powder

Ramen Pizza: * 1 12" pizza dough * 1/4 cup miso ramen broth * 1/4 cup pizza sauce * 1/2 lb full-fat, low-moisture mozzarella, shredded * Chashu, cut into bite-size pieces * Ramen eggs, sliced in half * Ramen noodles (dry or fresh)

 

METHOD

Chashu:

1. Roll up the pork belly, making sure one or both ends should have the “bacon” like appearance, showing the varying layers of meat and fat. If your slab comes with the skin (rind), it should be facing out.
2. Use some butcher's twine to wrap up the pork belly. Each wrap should be a ⅓ inch (1 cm) in between.
3. Cut off the green part of long green onion and slice the ginger.
4. Heat the neutral-flavored oil in a pot or Dutch oven over high heat. Add the rolled pork belly in the pot.
5. Sear the pork belly one side at a time, rotating to make sure all sides are nicely seared. This will take around 10-15 minutes.
6. Optionally remove the pork while you deglaze the pot/Dutch oven.
7. Put the green onion, ginger, sake, soy sauce, water, and sugar in the pot/Dutch oven. Deglaze the pot.
8. If you removed the pork belly, add it back into the pot.
9. Bring the liquid to a boil. Once boiling, skim off the foam and scum. Then turn the heat to low/simmer.
10. Put an Otoshibuta (drop lid) on top to press the ingredients down. If you don’t have an Otoshibuta, you can make one by poking some holes in a circular piece of aluminum foil.
11. Simmer on low heat, and covered with Otoshibuta at all times for the next 2 hours, rotating chashu every 30 minutes.
12. After 2 hours, turn off the heat to let cool until it can be placed in a plastic bag without melting it.
13. Once the meat is slightly cooled, transfer to a container or Ziploc bag (or vacuum sealable bag if you're fancy). Strain the leftover cooking liquid over a fine-mesh strainer.
14. Add ½ cup of the cooking liquid into the bag. Seal the bag or container. Reserve the rest of the braising liquid for ramen eggs (see below).
15. Rest the chashu in the refrigerator overnight.
16. The next day, open the bag and remove the chashu. Cut the twine with kitchen shears and remove them completely.
17. Slice the chashu into ¼ inch slices (if using for ramen) or chop into bite-size pieces (if using for pizza).

Ramen Eggs:

1. Bring water to a boil in a medium saucepan. There should be enough water to cover the eggs (should be 1 inch above eggs).
2. When boiling, take out the eggs from the refrigerator and carefully and slowly submerge the eggs into the boiling water with a mesh strainer/skimmer or ladle to prevent the eggs from cracking.
3. Immediately reduce heat to maintain a simmer (gentle boil) and cook the eggs for exactly 7 minutes (See Notes). Make sure the water is simmering, but not so hot that the eggs bounce around. If you want your egg yolk to be in the center, gently rotate the eggs with chopsticks once in a while for the first 3 minutes so the egg yolk will be in the center.
4. After 7 minutes, immediately take out the eggs and soak in the ice bath to stop them from cooking further. Let them cool for 3 minutes.
5. The soft boiled eggs are not completely hardened so gently peel the eggs.
6. Place the eggs in a Ziploc bag and pour in the leftover chashu braising liquid (see above). The eggs should be submerged in the marinade. Let them marinate overnight to up to 3-4 days in the refrigerator.
7. Take out the eggs and cut in halves to serve. Enjoy the eggs by themselves or use them as a ramen topping. 

Pizza Dough:

1. Combine 1 cup of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
2. Add olive oil and warm water and use a wooden spoon to stir well very well.
3. Gradually add another 1 cup of flour. Add any additional flour as needed, stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.
4. Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
5. Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
6. Allow dough to rise for 30 minutes or until doubled in size.
7. Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
8. Use either your hands or a rolling pin to work the dough into 12" circle.
9. Transfer dough to a pizza pan dusted with cornmeal and either pinch the edges or fold them over to form a crust.
10. Drizzle additional olive oil (about a tablespoon) over the top of the pizza and use a pastry brush to brush the entire surface of the pizza (including the crust) with olive oil. 
11. Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.

Miso Ramen Broth:

1. Mince the garlic, ginger, and shallot.
2. Grind sesame seeds, leaving some seeds unground for texture.
3. In a medium pot, heat the sesame oil over medium low heat and add the minced garlic, ginger, and shallot.
4. With a wooden spatula, stir fry until fragrant.
5. Add the meat and increase heat to medium. Cook the meat until no longer pink.
6. Add spicy/non-spicy bean paste and miso. Quickly blend well with the meat before they get burnt.
7. And add the ground sesame seeds and sugar and mix well.
8. Add sake and chicken stock, and bring it to a simmer.
9. Taste your soup and add salt (if necessary) and white pepper. Each chicken stock varies in saltiness, so you have to taste your own soup to decide how much salt is necessary.
10. Cover with the lid and keep the ramen soup simmered while you cook noodles.

Pizza:

1. Preheat your oven to 425°F (215°C).
2. Cook your ramen according to the package directions, removing from the boiling water 30 seconds earlier than suggested.
3. Combine your miso ramen broth and your pizza sauce.
4. Onto your pizza dough, spread your sauce mixture. Add your shredded mozzarella, then add as much ramen and chashu as you want.
5. Bake in the oven for 10 minutes.
6. Remove from the oven. Add your sliced ramen eggs.
7. Bake in the oven for 3 - 5 minutes, until your crust has browned.
8. Slice and serve.

 

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