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.

This Taiwanese style soupless ramen joint in Akihabara ... pork cubes to crispy sliced pork rib, and of course, braised chashu. It’s even topped off with a raw egg yolk and two boiled egg ...

It is then ready for using in ramen. Put the soy sauce ... 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 ...