Quick Generic Ichiran-Style Ramen

Pour 300ml water into a small pot. Cut the pork belly into small pieces with scissors directly into the pot.

Add 1 tbsp lard, the Chinese-style bouillon, sake, garlic powder, ground pepper, and powdered gelatin. Stir.

Once the broth boils, cover and simmer over low heat for about 10 minutes until the pork is tender.

While simmering, make the secret red sauce: combine gochujang, chili powder, MSG, pepper, sesame oil, and water in a container and mix well.

After 10 minutes, turn off the heat. Use a hand blender to puree the broth and pork together until emulsified and milky.

Add soy sauce, sugar, salt, Hi-Me, and soy milk to the broth. Blend again to combine and adjust to taste. Keep warm.

In a separate pot, bring plenty of water to a boil and cook the Marutai noodles. About 3 minutes (firm) is recommended for an Ichiran-like texture.

Drain the noodles thoroughly and transfer to a pre-warmed bowl.

Pour the warm broth over the noodles through a fine strainer.

Finish with 3cm of lard, a dollop of red sauce in the center, and chopped scallions.