An Ode to Ramen

I love ramen so much, I decided to write my recipe for this dish as a poem. A more detailed recipe for the charsu pork is attached at the bottom. Please do make the charsu, it is definitely worth it.

Ramen: A Haiku

Ramen with Charsu,
Bok Choi, poached egg, and tofu.
Delightfully yum.

Charsu Pork
adapted from Pomai’s recipe at

3lbs Pork butt trimmed of excess fat
1 cup soy sauce
1/2 cup rice vinegar
1/2 cup water
3 Tbls sugar
3 star anise pieces
1 tsp white peppercorns
3-5 pieces licorice root

Lightly coat the entire pork butt with oil and season with coarse sea salt.

Heat a heavy bottomed pot to medium-high heat and sear the pork butt on all sides. Remove from the pan and pour all of the sauce ingredients into the pan, scraping the bottom of the pan to remove the charred up bits.

Place pork butt back in the pan; the sauce should barely come up to the halfway point. Lower heat to a simmer and cover the pot. Cook the pork 1 1/2 to 2 hours, turning the pork every 30 minutes so the liquid will permeate all sides.

Remove from liquid and slice thinly.

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