Recipes

Put chicken stock and all other ingredients into large pot and simmer for 30 minutes to an hour. Strain and serve over ramen with garnishes.

Mix together salt and sugar and rub all over shoulder. Put in oven safe roasting pan and cover in fridge for at least 6 hours but no longer than 24. Once meat has rested preheat oven to 250 degrees and discard any liquid that had accumulated in container. Cook shoulder in oven for six hours, basting with pan juices every hour. Take out of the oven and let rest for 30 minutes. Using two forks pull meat apart. Add some of the rendered fat from the pan to the shredded meat to keep it moist.

Mix together salt and sugar and rub all over belly. Put in oven safe roasting pan and cover in fridge for at least 6 hours but no more than 24. Heat oven to 450 degrees and pour off any liquid that has accumulated. Put belly in the oven, fat side up, and cook for one hour, basting it with redered fat halfway through. Turn temperature to 250 degrees and cook for another 1 hour and 15 minutes until belly is tender. Remove from pan and transfer to a plate. Let rest for 15 minutes and cut into 1/2 inch thick pieces to serve.

For the soft boiled egg:

Place one egg in a medium pot half filled with cold water. Place on stove on high heat. Once water begins to boil, set timer for 3 1/2 minutes. When timer sounds, drain water from pot, rinse egg with cold water and peel. To serve, slice egg in half, lengthwise.

Garnishes:

Scallions; sliced at an angle into small pieces

Thin sliced white onion

Roasted seaweed torn into small pieces

Cilantro leaves

Chili oil; as needed

Toasted sesame oil; as needed

Kimchi (see below)

Shredded pork shoulder (see above)

Sliced pork belly (see above)

Soft boiled egg (see above)