Ultimate Lazy Pork and Onion Ramen

Cut the sliced pork belly into bite-sized pieces. About 60g per serving is the guideline; no need to measure precisely.

Put the cut pork belly in a container and add 1 teaspoon each of sake, soy sauce, and mirin in equal amounts, along with a little garlic paste.

Massage well by hand so the seasonings soak into the meat. The key is to keep massaging until the meat fully absorbs the seasonings.

Cover with plastic wrap and microwave at 500W for about 2 minutes to make the quick char siu.

While it heats, peel the onion and mince about 1/4 of it. It doesn't need to be too fine.

Take the meat out of the microwave and gently separate the pieces while hot to finish the quick char siu.

Finish mincing the onion. There's no need to soak it in water; the sharpness fades naturally if you just cut it and let it sit.

Warm the bowl with hot water, then add 1 tablespoon sake, 1 tablespoon soy sauce, slightly under 1/2 tablespoon fish sauce, garlic paste to taste, about 5cm of lard, and 5 shakes of MSG directly into it to make the soup base.

Bring the water in the pot to a full boil, add the ramen noodles, and boil for 2 minutes.

When about 30 seconds of boiling time remain, pour 300cc of boiling water into the bowl and stir to dissolve the soup.

Drain the noodles, put them in the bowl, and arrange them with chopsticks.

Top with plenty of minced onion and arrange the quick char siu on top. The meat juices left in the container are umami too, so add them to the soup to finish.