Ramen with Chasu and Marinated Eggs (Edit recipe)

Comfort food, street food, food with a fan following, food to eat with your family: Call it what you like—just don’t call it Top Ramen. This dish is extremely popular with anyone who loves Japanese cuisine. I learned how to make ramen from Chef Kemp. Although this recipe is far from traditional ramen, I still used techniques learned from him for this grain-free version of the dish. I recommend using kelp noodles (found in most health-oriented grocery stores) because they hold their shape so well. If you are okay with white rice, you can purchase rice noodles instead. Otherwise, using sweet potato noodles or zucchini noodles is a great way to add more vegetables to this dish. Feel free to get creative with extra toppings as well. Note that this recipe yields more eggs than required for the Ramen. However, the eggs are great by themselves or as an on-the-go snack! They can be stored in the fridge for up to 5 days.

5 hours

2 hours and 30 minutes

Difficulty:

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Show nutritional information

This is our estimate based on online research.
Calories:	684
Fat:	35 g
Carbohydrates:	66 g
Protein:	21 g
Cholesterol:	24 g
Sodium:	4201 mg
Fiber:	7 g
Sugars:	27 g
Calculated per serving.

by Primal Palate

Serves: 4

Ingredients

Chasu

8 oz Pork Belly
Salt and Pepper
8 oz Coconut Aminos
1/4 cup Maple Sugar
7 cloves Garlic
1.5 Tbsp Ginger Root, about 2 inches
5 Green Onion (Scallion)
1 Shallot, quartered
1/4 cup Balsamic Vinegar
1/4 cup White Wine Vinegar

Marinated Eggs

2 Beets, purple
1 cup White Wine Vinegar
1 Tbsp Maple Sugar
1/2 Tbsp ground Cloves
2 Tbsp Ginger Root, grated
1 tsp Onion Powder
1 tsp Garlic Powder
2 Tbsp Balsamic Vinegar

Ramen

4 cups free range, organic Chicken Stock
1.5 cups Water, Use the broth made from cooking the Chasu
1 Tbsp Sea Salt
1/4 tsp Ground Fresh Black Peppercorns
Kelp Noodles
Green Onion (Scallion), grilled
2 pieces Nori Seaweed, cut into squares, for garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the Chasu

Heat a large cast-iron skillet over medium-high heat. Sprinkle the pork belly with salt and pepper. Sear each side for 1–2 minutes, until golden brown. For thicker pieces of belly, double the sear time.
Remove the belly from the heat and place it in a slow cooker with the rest of the ingredients. Add enough water to cover the belly by 1 inch and cook on high for 1 hour, then on low for 1 hour.
The pork belly can be served as is, but if using for ramen (opposite), place the belly and liquid in the refrigerator until completely cool. Slicing the pork belly when it’s cool helps keep its shape and creates cleaner cuts.

Make the Marinated Eggs

Wash the beets well under cool water and place in a medium-sized saucepan. Cover with water and boil until the beets are fork-tender, about 45 minutes. Once the beets have cooled, peel the skins, place the beets in a food processor or high-speed blender, and purée until smooth. Pour the puréed beets into a large glass container with a lid. Add the maple sugar, cloves, ginger, onion powder, garlic powder, and balsamic vinegar and stir to combine.
Bring a medium-sized pot of water to a rolling boil. Gently poke a hole in the tip of each egg. Place 3 eggs in the water and boil for 6 minutes. Remove and immediately place in a bowl of ice water. Allow the pot of water to come back up to a roiling boil and continue this process until all of the eggs are cooked.
Carefully peel the eggs, place in the marinade, cover, and refrigerate for at least 2 hours. Rinse the eggs and eat, or add to a bowl of ramen.

Make the Ramen

Combine the stock and Chashu liquid in a large pot. Add the salt and pepper. Turn on the heat to medium and simmer for 15 minutes.
Slice the Chashu (pork belly) crosswise into 1/4-inch slices.
In a saucepan, bring a serving’s worth of the blended broth (about 1 1/4 cups) to a low simmer. Add one-quarter of the sliced pork belly and simmer until the belly is warm. Pour into a serving bowl over noodles. Slice a marinated egg in half and place in the bowl. Add other vegetables, such as grilled scallions or perhaps bok choy, to create a hardy and filling bowl of soup. Garnish with squares of nori. Repeat with the remaining ingredients to make 4 servings.