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Char Siu Pork
February 2019
Reading time 7 minutes
The key to this dish is the delicious marinade for the pork – sticky, rich and sweet, it makes a fabulous addition to the ramen bowl and contrasts really well with the saltiness of the soy sauce and the sour notes from the vinegar.
Preparation time
30 minutes
Cooking time
4 hours
Additional time
rest overnight
  • For the base:
  • 1.75 litres/3 pints pork stock
  • 400g/14oz fresh ramen noodles
  • For the tare:
  • 2 garlic cloves, peeled and finely chopped
  • 15ml/1 tbsp white miso
  • 15ml/1 tbsp red miso
  • 15ml/1 tbsp mirin
  • 5ml/1 tsp demerara sugar
  • For the char siu pork:
  • 1.2kg/2.5lb belly pork
  • 20ml/4 tsp salt
  • 3 garlic cloves, peeled and grated
  • 45ml/3 tbsp dark soy sauce
  • 15ml/1 tbsp clear honey
  • 15ml/1 tbsp demerara sugar
  • 15ml/1 tbsp rice vinegar
  • 15ml/1 tbsp sesame oil
  • For the toppings:
  • 60ml/4 tbsp corn, warmed
  • 225g/8oz beansprouts
  • 2 clumps of enoki mushrooms, trimmed and separated
  • Handful of fresh micro-coriander leaves (or use regular sized herbs)
  • 5ml/1 tsp black sesame seeds
  1. Preheat the oven to 150ºC/300ºF/Gas 2. To make the char siu pork, sit the slab of belly pork in a small roasting pan, rub the skin with 15ml/3 tsp of the salt, then mix together all the remaining ingredients (reserving 5ml/1 tsp of the sesame oil for frying later) and spread the mixture all over the pork. 
  2. Cover the pan tightly with foil and cook the meat for 3 1/2 hours. 
  3. Take out from the oven and leave to cool and rest in the pan, then remove and place the belly pork between layers of baking parchment and sit it in a dish. Put something heavy on top to flatten it, and chill in the refrigerator overnight. Remove from the refrigerator 30 minutes before assembling the ramen. 
  4. When ready, slice the belly pork thickly and season with the remaining 5ml/1 tsp salt. Heat the reserved sesame oil in a small frying pan or skillet and cook the pork slices for a few minutes until golden brown on both sides. Remove and put to one side. 
  5. Put the stock in a large saucepan. Mix the tare ingredients together then whisk into the stock. Bring the stock to the boil, then reduce to a high simmer for 5 minutes. Taste, and adjust the seasonings as needed. 
  6. Put the ramen noodles in a pan of boiling water and cook for 2–3 minutes, or according to packet instructions, until cooked, then remove with a slotted spoon and divide up between the serving bowls. 
  7. Ladle over the hot broth, then top with belly pork slices, corn, beansprouts, mushrooms and fresh herbs. Sprinkle over a pinch of black sesame seeds and serve. 
RAMEN by Heather Whinney Lorenz Books/Anness Publishing Ltd 2018

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