Extra-Loaded Pork Sapporo Ichiban Soy Sauce Ramen (Veggie-Loaded Pork Ramen Style)

Roughly chop the cabbage. Large pieces are fine, in true pork ramen style.

Peel the garlic and chop it finely. Chopping rather than grating is the key to that pork ramen feel. Start with 15g, or about 20g if you want more. Add it at the very end as a topping.

Cut the pork belly into bite-sized pieces. Scissors or a knife both work.

Put 550cc of water in a pot and bring it to a boil. Since boiling the vegetables draws off some of the water, use a little more than the standard amount. One pot is all you need.

Once the water boils, add the pork belly first and boil it briefly. It's done once there's no pink left. Boil the pork first so its flavor goes into the water. Remove it once boiled.

In a bowl, combine 2 teaspoons of soy sauce and a pinch of sugar, and massage the boiled pork belly in it. It takes on a char siu-like flavor. Then add about 1 1/2 generous tablespoons of lard.

Boil the cabbage in the same pot of water for about 1 minute. Don't cook it until soft; take it out while it still has a crisp bite.

Next, add the bean sprouts, boil them briefly for a few seconds to just under a minute, and take them out. They taste better crisp. The heat of the soup will soften them afterward.

Toss the boiled pork belly and vegetables together in the sauce in the bowl. The lard melts and coats everything in oil.

Add the noodles to the remaining water (leave the scum, it's flavor) and boil for about 2 1/2 minutes. Add pepper and garlic powder to make it spicy. Soy sauce kneaded into the noodles is the hallmark of Sapporo Ichiban Soy Sauce.

Turn off the heat before adding the soup powder. The aroma is lost if the heat is still on, so always turn it off first. Add the special spice at this point as well and mix lightly.

Transfer the noodles and soup to a bowl, and top with all of the tossed vegetables and pork, sauce and all. Finish by piling on the chopped garlic.