📝 About This Recipe
This soul-warming bowl is a masterclass in Nikkei cuisine, blending the deep, savory traditions of Japanese ramen with the vibrant, spicy soul of Peru. Our broth is fortified with smoky rocoto chili and nutty miso, creating a complex 'leche de tigre' inspired depth that perfectly cuts through the richness of the slow-braised pork. It’s a bold, contemporary fusion that honors the century-old culinary dialogue between Tokyo and Lima.
🥗 Ingredients
The Chashu (Pork Belly)
- 1.5 lbs Pork Belly (skin-on or off, rolled and tied)
- 1/2 cup Soy Sauce
- 1/4 cup Mirin
- 2 inch piece Fresh Ginger (sliced)
- 1 piece Star Anise
The Nikkei Broth & Tare
- 8 cups Chicken or Pork Stock (high quality, low sodium)
- 2-3 tablespoons Rocoto Chili Paste (adjust for heat preference)
- 3 tablespoons Red Miso Paste
- 4 cloves Garlic (minced)
- 1 tablespoon Sesame Oil
- 2 tablespoons Lime Juice (freshly squeezed)
Noodles and Garnish
- 4 portions Fresh Ramen Noodles (alkaline noodles preferred)
- 2 pieces Soft-boiled Eggs (marinated in soy, halved)
- 1/2 cup Choclo (Peruvian Corn) (boiled kernels)
- 1/4 cup Red Onion (very thinly sliced 'salsa criolla' style)
- 1/4 cup Fresh Cilantro (chopped)
- 2 pieces Nori Sheets (cut into rectangles)
👨🍳 Instructions
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1
Sear the pork belly in a heavy-bottomed pot over medium-high heat until all sides are golden brown and the fat begins to render.
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2
Add the soy sauce, mirin, ginger, star anise, and enough water to half-submerge the pork. Cover and simmer on low for 2 to 2.5 hours until tender but not falling apart.
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3
While the pork braises, prepare the Nikkei Tare by whisking the miso paste, rocoto chili paste, and minced garlic into a smooth paste. Set aside.
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4
Once the pork is done, remove it from the liquid and let it cool completely in the fridge (this makes slicing easier). Strain the braising liquid and save 1/4 cup for the broth.
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5
In a large stockpot, bring the chicken or pork stock to a gentle simmer. Do not let it boil vigorously or the broth will turn cloudy.
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6
Whisk the Nikkei Tare and the reserved braising liquid into the simmering stock. Taste and adjust the spice level by adding more rocoto paste if desired.
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7
Slice the chilled pork belly into 1/4 inch thick slices. Just before serving, sear the slices in a hot pan for 30 seconds per side to caramelize the edges.
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8
Bring a separate pot of unsalted water to a rolling boil and cook the ramen noodles according to package instructions (usually 2-3 minutes for fresh noodles).
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9
Stir the fresh lime juice into the hot broth at the very last second to provide a bright, Peruvian citrus finish.
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10
Divide the cooked noodles into four deep bowls. Ladle the piping hot rocoto-miso broth over the noodles.
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11
Top each bowl with two slices of seared pork belly, half a soft-boiled egg, a spoonful of choclo, and a pinch of red onions.
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12
Garnish with fresh cilantro and a sheet of nori tucked into the side. Serve immediately while the steam carries the aroma of chili and ginger.
💡 Chef's Tips
For the best texture, chill the pork belly overnight before slicing; it allows for perfect, clean cuts that won't crumble. If you can't find Choclo (large-kernel Peruvian corn), use hominy as a substitute for that authentic chewy texture. Rocoto paste is significantly spicier than Aji Amarillo; start with one tablespoon and build up to your heat tolerance. Don't skip the lime juice at the end—the acidity is the 'Nikkei' secret that balances the heavy miso and pork fat. To get the perfect jammy egg, boil for exactly 6 minutes and 30 seconds, then immediately shock in an ice bath.
🍽️ Serving Suggestions
Pair with a chilled Pisco Sour to complement the acidity and spice of the broth. Serve with a side of 'Gyoza Acevichada' (potstickers with ceviche sauce) for a full Nikkei feast. A dry Japanese Asahi or Sapporo beer works beautifully to cleanse the palate between spicy bites. For dessert, offer a Lucuma-flavored ice cream to soothe the heat of the rocoto chili. Provide extra lime wedges and a small dish of toasted sesame seeds on the table for customization.