Slow-Braised Pork Belly Ramen with Soft-Boiled Egg

Combine pork belly, soy sauce, brown sugar, water, garlic, ginger, and star anise in a heavy-bottomed pot. Bring to a gentle boil over medium-high heat.

Reduce heat to the lowest setting. Cover and braise for 90 to 120 minutes, turning the pork belly occasionally, until it is completely tender and yields easily to a fork.

Remove the pork belly and set aside. Strain and reserve the braising liquid. This glossy, intensely flavored sauce is your finishing glaze.

Slice the cooled pork belly into thick rounds, approximately 1 inch wide. Toss slices in the reserved braising liquid and marinate for at least 30 minutes to let the flavors deepen.

Bring a medium pot of water to a rolling boil. Carefully lower eggs into the boiling water using a spoon.

Cook for exactly 6 minutes and 30 seconds for a jammy, custard-like yolk with a tender white. Have an ice bath ready.

Transfer eggs directly to the ice bath. Rest for 5 minutes — this stops the carryover cooking and makes peeling effortless.

Gently tap each egg on the counter and roll to crack. Peel carefully and set aside. Halve just before assembly.

In a large pot, combine chicken broth, soy sauce, and sesame oil. Add whole garlic cloves and fresh ginger slices.

Bring to a simmer over medium heat. Allow to gently bubble for 20 minutes, breathing in the fragrant steam. The broth should reduce slightly and meld into something far richer than its parts.

Strain out the garlic and ginger. Season with salt and black pepper. Keep at a low simmer until ready to serve.

Cook spaghetti in a large pot of salted boiling water according to package directions, but stop 1 minute early — they will finish cooking in the hot broth. Drain immediately.

Slice mushrooms into thin rounds. Heat a splash of sesame oil in a skillet over medium-high heat. Sauté mushrooms for 5 to 7 minutes until golden and caramelized. Season lightly with salt. Set aside.

Using a vegetable peeler or sharp knife, cut carrots into thin julienne strips. Slice scallions on a bias into thin rounds, separating the white and green parts.

Ladle 2 cups of hot ramen broth into each of 4 deep bowls — the broth is the foundation, so pour generously.

Divide the noodles equally among the bowls, nestling them into the broth.

Arrange braised pork belly slices standing upright around the bowl, exposing their glossy, lacquered surface. Place two egg halves, yolk side up, prominently visible.

Scatter sautéed mushrooms and julienne carrots across the top. Garnish with sliced scallions, using both white and green parts for layered flavor.

Drizzle each bowl with the remaining pork belly braising liquid for extra gloss and depth. Serve immediately while the broth is steaming and the egg yolk is still luminous.