Cook eggs for exactly 6 minutes in boiling water.
Immediately transfer to an ice bath and cool for 5 minutes.
Peel very carefully, then place in a container with the marinade.
Bloom the rayu first. Once you really smell it, add garlic and ginger.
Add chicken broth and a can of full-fat coconut milk.
Don’t hard-boil the coconut milk. A gentle simmer keeps it emulsified.
Get the pan properly hot, press the meat into a single layer. Every instinct will tell you to stir. Don’t.
Leave it alone for 5+ minutes. Once it’s deeply golden and crispy, you can break it up and give it stir.
The quick contact with hot oil deepens the paste’s flavor considerably.
Now go in with both soy sauces.
Continue cooking until the pork is glossy and deepens in color.
I like fresh ramen, but dried, udon, or even soba noodles all work.
If needed, rewarm the broth then ladle generously over noodles.
Top generously with crispy pork, a halved soy sauce egg, and lots of scallions.