Pork Belly Ramen
Delicious pork belly ramen, will transport you to Japan. Pure comfort in a bowl, perfectly cooked chashu pork, served over noodles with an aromatic broth and delicious toppings, slurping goodness!
Servings: 4 People
- 2 ltr Chicken stock
- 500 g Pork belly (skin on)
- 1 medium Onion (peeled and quartered)
- 8 cloves Garlic (peeled)
- 30 g Fresh ginger (peeled, sliced)
- 3 stalks Spring onion (Scallions)
- 6 Button mushrooms
- 50 ml Light soy sauce
- 40 g Miso paste
- 2 Bok choy, trimmed and washed
- 4 Eggs
- 1 ptk Ramen noodles
- Spring onions sliced Scallions
- 1 ptk Silken tofu Sliced(optional)
- 180 g Sweetcorn (optional)
- 1 ptk Mung beans (optional) Bean sprouts
To make the broth
Add the chicken stock, pork belly, onion, garlic, ginger, mushrooms, soy and spring onions into a large pot. Bring to the boil and then reduce to a simmer. Simmer until the pork belly is tender which will be around two hours. While simmering, spoon off any impurities that rise to the top of the liquid.
Once the pork is tender to touch, remove from the broth and place on a plate to cool and dry out a little.
Strain your broth, through a sieve into a clean pot and add the miso paste, check the taste. (Your broth should be nice and savoury from the miso also with hints of the aromatics you infused during the cooking process.)
Prepare the other ingredients:
Bring a small pot of water to the boil, once boiling add your eggs and boil for 5 minutes. (See note 1) Remove from the heat and place under cold running water to stop the cooking process, gently peel and set aside.
Bring another pot of water to the boil, season with a pinch of salt and cook your noodles as per the packet instructions.
Slice your spring onions into thin rounds, trim your bok choy into leaves and wash well.
If you want to crisp your pork belly skin heat a fry pan on a medium heat, then turn to low. Take the pork belly and add to the pan skin side down to crisp the skin. Do this slowly and press down gently on the pork pressing all the skin onto the pan. Once crisp and warmed through you can cut into slices. (See note 2)
Add the trimmed bok choy to a pot of boiling water to cook through.
Re heat your broth until boiling.
Assemble the dish:
Grab your bowls, add the noodles, pour over the broth. Arrange your bok choy, sliced tofu, pork belly, eggs cut in half, sweetcorn, spring onions and mung beans to your bowl.
Serve and enjoy!
Note 1 - Use a timer as you want the yolk of the eggs to be soft.
Note 2 - Work carefully as it can spit.
Storage: The cooked pork belly can be sliced and frozen up to 2 months. The broth can be made the day before and stored covered in the fridge overnight or frozen for up to 3 months.