This pork ramen is not as heavy as the traditional tonkotsu.
Pork and broth
1 pork shoulder roast or Boston butt (about 1.2kg)
1 litre chicken stock
¼ cup soy sauce
3 tbsp rice vinegar
2 tbsp sesame oil
¼ cup brown sugar
1 tbsp fresh ginger
100g ramen noodles
4 jammy soft-boiled eggs*, sliced in half lengthwise
1 bunch enoki mushrooms
4-6 shiitake mushrooms
1-2 spring onions, green part only, finely sliced
Add the pork to the pot of a slow-cooker or a deep-sided oven-proof dish. Pour over the remaining broth ingredients except for the sesame oil. Cover and cook for 4 to 6 hours – on the low setting if using a slow-cooker, or 160C if using the oven – until pork is tender and falls apart when pulled with a fork.
Remove the pork from the liquid, reserving the broth, and shred the meat into a bowl.
Add the mushrooms to the warm broth to cook for 1 to 2 minutes and set aside. While the mushrooms are cooking in the broth's residual heat, place a frying pan over medium heat. Add the sesame oil and cook the pulled pork until it caramelises lightly on the edges, about 1 to 3 minutes. If you want some extra crunch, sprinkle over 1 tablespoon brown sugar to help crisp up the edges.
Pour broth into serving bowls. Add the noodles, allowing them to warm through in the broth before adding the pulled pork, soft-boiled egg halves (two halves per serve) and spring onion. Serve warm.