Many ingredients have a place in ramen from eggs to fish cakes. However, there is one cut of pork that nearly always features ...

Bring to a simmer to dissolve the sugar. Preheat the oven to 140C/300F/Gas 2. Place the pork into a small deep roasting tin. Pour over the hot liquid. Add the leek (or onion), garlic and ginger.

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.

Keep a close watch, and when you notice a darkened glaze, your chashu is done. Step 5 Remove the pork belly from the liquid and slice it lengthwise. Serve the slices on top of a bowl of rice.

and classic pork chashu; the Red King, which features a pungent broth punched up with garlic, chili oil and cayenne, and topped with miso-infused minced pork; the Black King, a dark-hued ramen ...