How to Make Shoyu Ramen

Grace Parisi's version of this Japanese classic pairs chewy, slippery noodles with an incredibly meaty pork-and-chicken-based broth that ...
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Step Five: Broil the Pork

Untie the pork butt and slice it across the grain 1/3 inch thick. Cut the ribs between the bones. Arrange the pork slices and ribs on a large baking sheet and brush with shoyu. Broil until crisp.

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