Pork Belly Ramen Recipe

Inspired by Bao

Time2h 30m

Serves2

ramen noodles in a pork and chicken broth topped with grilled pork belly, pickled shiitakes, scallions, fish cake, a soy marinated egg, and togarashi

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Ingredients

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Ingredients for Pork Belly Ramen

1 1/8 lb (500 grams) Pork belly

4 cups Chicken broth

7.05 oz (200 grams) Ramen noodles

3 1/2 oz (100 grams) Pickled shiitake mushrooms

4 stalks Scallions

3 1/2 oz (100 grams) Fish cake (Narutomaki)

3 tablespoons Aged soy sauce

2 large Eggs

to taste togarashi seasoning

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Directions for Pork Belly Ramen

Prepare the Pork Belly

Preheat the oven to 160°C (320°F). Season the pork belly with salt and pepper, then place it in a baking dish. Cover with aluminum foil and roast for about 2 hours, or until tender. Remove from the oven and let it cool before slicing.

Marinate the Eggs

Boil the eggs for 6-7 minutes until soft-boiled. Remove and place them in a bowl of ice water for 5 minutes. Once cooled, peel the eggs and soak them in soy sauce for at least 30 minutes.

Prepare the Broth

In a large pot, combine chicken broth and bring to a simmer. Season with salt and pepper to taste.

Cook the Ramen Noodles

In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.

Assemble the Ramen Bowl

In a bowl, place a serving of ramen noodles, ladle the hot broth over the noodles, and arrange slices of pork belly, pickled shiitakes, fish cake, and halved soy-marinated eggs on top. Garnish with chopped scallions and a sprinkle of togarashi.