Spicy Tonkotsu Ramen

This will heal a hangover better than anything. Not just because it's warm and filling - there's something about the richness of a proper tonkotsu broth, the heat from the doubanjiang, and the fat from the chashu that genuinely fixes you. The chashu takes some time but it's mostly hands-off, and the broth itself is ten minutes once you have the concentrate. Make a big batch of chashu, freeze half, and this becomes a very fast weeknight bowl.

Chashu - ingredients

• 700g pork belly slices — Asda slices work perfectly, no need for a whole belly
• ½ cup soy sauce
• ½ cup mirin
• ¼ cup sake — or any white wine
• 2 tbsp sugar
• 3 cloves garlic, smashed
• Optional: 4 slices fresh ginger, 2 spring onion stalks

Broth - ingredients

• 2 packets tonkotsu concentrate
• 600 ml water — 300 ml per packet

Spicy tare - ingredients

• 2 tsp doubanjiang
• 2 tsp chilli oil — with bits if possible
• 1 tsp mirin
• 1 tsp olive oil
• 1 tsp garlic
• Optional: a splash of the chashu braising liquid

To serve

• 1 pack instant noodles per person
• Optional: a small dash of rice wine vinegar
• Optional: seaweed slices down the side of the bowl

How to make the chashu

Traditionally chashu uses a whole rolled pork belly, which is brilliant but a bit of a faff to source. Asda pork belly slices do the job - the goal is to roll or press each strip into a tight disk so it holds together when you sear it. The fat melts in and binds the meat as it cooks.

1. Take each pork belly strip and roll it from the inside (the side without the skin) into a tight disk. If the meat is too firm to roll, press and stack the strips together - the aim is to get them circular and compact so you can sear them like a little puck.

2. Sear each roll in a hot pan until every side is golden brown and crisped. You're not cooking them through - just getting that colour and starting to render the fat. Set aside once done.

3. In a pot, combine the soy sauce, mirin, sake, sugar, and smashed garlic (plus ginger and spring onion if using). Bring to a bare simmer - just barely bubbling.

4. Add the seared pork rolls and turn the heat to medium-high. Add water as needed to cover most of the pork - don't stress if it doesn't submerge fully, the steam does the work and the excess boils off.

5. Tear off a piece of tin foil big enough to cover the pot. Poke roughly 9 medium-sized holes in it - just bigger than your finger - to create a vented lid. Cover the pot with it.

6. Simmer for 45 minutes. Check occasionally and move the pork around so every bit gets time submerged in the braising liquid.

7. Once done, move the chashu rolls to a container and refrigerate until firm - this makes slicing much cleaner. If you're in a rush, 5–6 minutes in the freezer works too. Keep the braising liquid - it's your tare base, and it's what you marinate eggs in if you're doing that.

Broth & tare

1. Mix your tare: combine the doubanjiang, chilli oil, mirin, olive oil, and garlic in a small bowl. Add a splash of the chashu braising liquid if you have it - it deepens everything.

2. Dissolve both tonkotsu concentrate packets into 600 ml of water, stir well, and bring to a simmer in a pot over high heat.

3. Fry the tare mixture in a separate small pan on high heat for under 60 seconds - just enough to bloom the doubanjiang and cook off the rawness. Then tip it straight into the tonkotsu broth and stir through.

4. Cook your instant noodles per the packet instructions - one pack per person.

Assembly

1. Noodles in the bowl first, then ladle over the hot broth.

2. Slice the cold chashu into rounds and lay them on top.

3. Finish with a small dash of rice wine vinegar if you like, and tuck some seaweed slices down the side of the bowl. Eat immediately.