Pork Belly Ramen Recipes

PORK BELLY RAMEN

Steps:

• Pre-heat the oven to 160°C/320°F.
• Rub the pork belly with salt and pepper then place in the oven and allow to roast for 90 minutes-2 hours or until the belly is cooked through.
• Remove the belly from the oven and allow to cool then carefully slice off the bones and place the belly in the fridge to chill completely.
• Place the roasted pork bones in a large pot then add all the remaining broth ingredients. Bring the broth the a boil then turn down the heat and allow to simmer for 2-3 hours or until the broth is golden brown in colour and deeply aromatic.
• Strain the broth then set aside.
• When you are ready to serve, slice the cold pork belly then warm in the broth for 5 minutes.
• Serve the pork belly with the noodles, boiled egg and spring onions and top with the broth.
• Serve immediately.

PORK BELLY RAMEN

Steps:

• Pour rice brain oil into a stock pot and cook of onions, white part of the scallions, garlic and ginger for 5-7 minutes on medium-heat or until caramelized.
• Stir in the chili paste and cook until aromatic, before adding the mushrooms and stirring for a further 5 minutes or until mushrooms get a slight brown edge.
• In a small bowl whisk the miso paste and 1 cup of stock before adding to the pot of mushrooms, then add in the rest of the stock and the soy sauce to the pot.
• Bring to a boil turn heat to low and cover with a lid, allowing to simmer for 1-3 hours.
• In the time the broth is simmering cook the pork belly. Preheat oven to 310 degrees F.
• Rub pork belly all over with salt and pepper then place on a rack above a baking sheet into the oven to cook for 90 minutes to 2 hours or until pork belly is cooked through. Turn oven to hottest temperature and blast belly to get crispy skin for 10-20 minutes. Remove and set aside.
• Bring a small pot of water to a boil, using a spoon, carefully place the eggs in, set a timer for 5 minutes 45 seconds. Once alarm goes off shock eggs in a bowl of ice water and peel.
• Using same pot of water, bring it back to a boil and add the noodles for 1-2 minutes or until it reaches desired consistency.
• To serve add noodles to a bowl, poor over miso broth and top with 3 slices of pork belly. Sprinkle over green scallions and serve with black sesame seeds.

JAPANESE-STYLE CHASU PORK BELLY FOR SPICY MISO RAMEN

Steps:

• Mix together the sake, water, soy sauce, sugar, green onions and ginger in a large pot.
• Halve or quarter the pork belly into large, manageable pieces.
• Transfer the pork belly pieces to the pot. Bring to just under a boil, but do not boil. Reduce the heat to a simmer poach slowly on the stove (alternatively, you can use an oven at 300 degrees F) until tender, about 2 hours 30 minutes.
• Check for tenderness by piercing the middle of each piece. When tender, allow to cool in the liquid for 2 hours off the heat, then transfer to the refrigerator to completely rest overnight in the liquid.
• The next day, remove the pork belly from the liquid and cut into 1/2-inch-thick slices. Warm the pork belly with a bit of sauce and serve as a topping for Spicy Miso Ramen with the various garnishes. Serve 2 slices per person.