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Pork belly ramen is one of those magical meals that leaves you wondering why all recipes can't be that easy and taste that good. The flavors are incredibly complex and every bite is different. A simple bowl of unctuous roasted pork belly ramen with noodles in a deeply flavorful broth is the perfect warming, comfort food.
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Ingredients - Pork Belly Ramen:
- Prepare For the Broth
- Give 2 Litres Mushroom Broth
- Get 1 1/2 Tbsp - Soy Sauce
- You need 1 Tbsp - Mirin
- Give 1/2 Tbsp for Sake
- Prepare 1 Tsp Fish Sauce
- Get 1/2 Tbsp of Chili Oil
- Require 1 of Dried Clementine Peel
- Take 1/2 Tbsp of Whole Black Peppercorns
- Prepare 1 Stick - Cinnamon
- Provide 1 for Whole Star Anise
- You need 1 - Small Hand of Ginger Sliced
- Require 2 - Whole Cloves of Garlic Crushed
- Prepare 1/2 - Small Yellow Onion
- Prepare 1 Tsp of Red Chili Flakes
- You need 1/2 Tsp - Salt
- Provide for For the Pork Belly
- You need 4 Pieces Pork Belly Sliced Into 1 x 4 Inch Slices
- Take 1/4 Cup - Dark Soy Sauce
- Provide 1 Tsp - Honey
- Give 1 Tsp Dark Brown Sugar
- Make ready 1 Tsp - Smooth Unsweetened Peanut Butter
- Take 1/2 Tbsp Lime Juice
- You need 1 Tsp - Fresh Lime Zest
- Take 1 Tsp for Garlic Powder
- You need For the Soup
- Take of Ramen Noodles (Ideally Fresh!)
- You need 2 Medium Boiled Eggs
- Require Bean Sprouts
- Make ready of Chopped Green Onions
A quick and easy Crispy Pork Belly & Noodle Ramen recipe, from our authentic Japanese cuisine collection. Find brilliant recipe ideas and cooking tips at Gousto. Ramen is a world-famous Japanese noodle soup, but the dish of thin wheat noodles in a rich pork broth actually originated in China. Make this easy, melt-in-your-mouth Chashu pork belly recipe at home!
Pork Belly Ramen how to cook:
- Begin with preparing your pork belly. Combine the soy sauce, honey, brown sugar, peanut butter, lime juice, lime zest, and garlic powder in a bowl and whisk together until well combined. Add the pieces of pork belly to the marinade. Cover and let marinate in the fridge overnight.
- Once marinated, remove the pork belly from the marinade and place on a plate. Do NOT pat dry; leave the juices on them. Preheat the oven to 300 degrees Fahrenheit.
- Heat a small amount of oil in a frying pan on high heat until shimmering. Sear the pork belly pieces for about 30 seconds on each side making sure that all sides of it come in contact with the heat. Transfer to a baking tray.
- Put the pork belly in the oven and bake for about 1 1/2 hours until it is fall-apart tender. This can be checked by using a table knife; the table knife should be able to easily cut through the meat. If it begins to burn in the oven before it's ready, reduce the heat to 275.
- For the broth, begin by putting the cinnamon stick, star anise, black peppercorns, chili flakes, and cloves into a dry frying pan. On a high heat, toast the spices until slightly darkened and fragrant taking care to move them around the pan constantly to avoid burning. Dump into a large pot.
- In the same pan as the spices you just toasted, turn the heat down to medium and lube the pan with a small amount of oil and add the chopped onion, crushed garlic, ginger slices, and a pinch of salt. Sweat these off until just starting to turn translucent and then add to the large pot with the toasted spices.
- In the pot with the toasted spices, onion, ginger, and garlic, pour in all of the mushroom broth and add the Clementine Peel. Bring to a boil, then add fish sauce. Once the liquid reaches a rolling boil, immediately turn down to a simmer. This is VERY important as if you keep it boiling, you will lose a good bit of your liquid.
- Once on a simmer, add the soy sauce, Mirin, sake, and chili oil. Stir gently to incorporate the flavours and then allow to simmer for about 30 minutes. Taste check for flavour. If it is not salty enough, just add more salt. If it's too watery, extra soy sauce will help give it more depth. If there's too much soy sauce, some extra Mirin will help calm it down. If you want more spice, add more chili oil. Do not be shy with your flavours!
- When the broth has been simmering for about a half an hour and all of the flavours have been infused, pour the broth through a sieve into another pot waiting on the heat. There should be no more spices, garlic, or onion floating in the broth now. Allow to sit on low heat to keep it hot.
- Prepare your bowls for the soup. Each bowl should have a portion of ramen noodles, and the white ends of a sliced green onion. Save the green part for later.
- Ladle the broth into the bowl over the noodles until the noodles are just submerged. Allow to sit for a minute to cook the noodles. It doesn't take long.
- Once the noodles are cooked, add the garnishes. The finished pork belly can be sliced into bite-sized pieces and added to the top along with the egg half, bean sprouts, and the remainder of the green onion slices. Serve piping hot!
Braised in a sweet and savory sauce, you can now add the tender slice of meat as topping to your next bowl of ramen. This easy pork ramen recipe is made with super tender pressure cooker pork belly, a rich broth and noodles. Serve this pork noodle soup topped with a soft boiled egg, spring onions and fresh coriander. The pork belly in the ramen is fine, not my favorite though. And the menu has a decent variety of apps.
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