This ramen looks effortless in its assembly, but the key to its success is the slow-cooked intensely savoury Japanese-style stock coupled with full-flavoured braised pork and overnight marinated eggs.

Bring ramen shop flavor to your kitchen! Learn step-by-step how to make tender, flavorful Japanese Chashu pork — just like in Tokyo’s best ramen spots.

I’ve opted for pork as I prefer the taste and it’s considerably cheaper, but feel free to use your meat of choice. Alternatively, you could keep the recipe meat-free by using pulled oyster ...