Japanese Pork Ramen

How to make it

1. Tie up the pork belly tightly with kitchen string so the meat holds its cylindrical shape. Pan fry the belly with ginger and green onion. Add Lee Kum Kee Chinese Marinade. Boil for half an hour until pork is soft. Slice when it is cooled. Keep the sauce.
2. Keep the eggs in room temperature. Add vinegar into a pot of boiling water then put in the eggs. Boil for 6 minutes. Take out the eggs and soak in ice bath. Peel off the egg shell and put the eggs into the sauce from step 1.
3. Cook the ramen according to the instructions on the package.
4. 4. Put a bag of Pork Bone Thick Soup into a pot of cold water. After boiling for 2 minutes, pour the soup over, the noodles. Add in Japanese char siu, soft- boiled egg, seaweed and green onion.
5. Tips: It is easier to peel off the egg shell after it has been soaked in the iced water for more than 10 minutes.