Steps

1. Roughly chop 100g cabbage. Boil water in a pot and cook 6 slices pork belly (180g). Skim off any scum while cooking, then drain and remove.
   🕒 15:35
2. Add the cabbage and 1 bag bean sprouts (200g) to the same pot and boil for about 1 minute.
   🕒 17:39
3. Thoroughly drain the cooked cabbage and bean sprouts and place them in a bowl.
   🕒 17:58
4. To the cabbage and bean sprouts in the bowl, add 2 tsp soy sauce, 2 pinches sugar, and 6 dashes MSG(Ajinomoto), then mix. [KEY TIP!] Seasoning the vegetables themselves creates a better balance when eaten with the soup.
   🕒 18:28
5. Mince garlic as much as you like.
   🕒 19:01
6. Warm the ramen bowl with hot water.
   🕒 20:58
7. In a separate pot or microwave-safe container, combine 1 bag pork ramen soup and 150cc hot water. Heat in the microwave for about 2 minutes until piping hot.
   🕒 21:28
8. Boil 1 bag extra-thick noodles in boiling water. If you prefer them al dente, boil for 6 minutes.
   🕒 21:38
9. Pour the piping hot pork ramen soup and hot water into the warmed bowl, and mix well to emulsify.
   🕒 21:51
10. Drain the cooked extra-thick noodles and mix them well with the soup in the bowl.
    🕒 22:18
11. Arrange the seasoned vegetables from `step_4` and the boiled pork belly from `step_1` on top.
    🕒 22:21
12. Add as much minced garlic as you like, and sprinkle with seasoned salt and pepper to taste.
    🕒 22:38
13. Finally, drizzle with vinegar to taste, if desired. [KEY TIP!] Submerging the garlic in the soup and mixing it spreads an intensely delicious flavor throughout, making it significantly tastier. Vinegar is recommended for a change of taste.
    🕒 22:56