Pork Belly and Chinese sausage soy sauce ramen

Prepare the soy-marinated soft-boiled eggs: bring water to a boil, cook eggs for exactly 6.5 minutes, transfer to ice water, peel, then marinate in a mix of 4 tbsp soy sauce, 2 tbsp mirin, and 100ml water for at least 1 hour or overnight. Cut pork belly into 3–4cm cubes. Sear in a hot pan with a little oil until deeply browned on all sides. Add 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp dark soy, 1 tbsp sake, minced garlic and ginger. Braise over low heat for 45–60 minutes until tender and sticky, turning occasionally. Slice Chinese sausage diagonally and lightly pan-fry or broil until caramelised and slightly blistered, about 3–4 minutes per side. Set aside. Build the shoyu broth: bring pork or chicken broth to a gentle simmer with 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp sesame oil, and braising juices from the pork belly. Taste and adjust seasoning. Keep warm. Cook ramen noodles according to package instructions (typically 2–3 minutes in boiling water). Drain and divide between two deep bowls. Ladle the hot shoyu broth over the noodles. Arrange pork belly cubes, sliced Chinese sausage, and trimmed enoki mushrooms in the bowl. Halve the marinated soft-boiled eggs and place cut-side up in the bowl. Finish with sliced spring onions, a generous pinch of toasted sesame seeds, and a few drops of sesame oil. Serve immediately. Tip: For extra depth and gloss on the pork belly, finish the braised cubes under a hot broiler or in a very hot pan for 1–2 minutes at the end — this caramelises the braising sauce coating and gives that irresistible lacquered, slightly charred exterior.

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