Truffle Pork Belly Ramen Recipe
ramen noodles in a pork and chicken broth topped with grilled pork belly, pickled shiitakes, scallions, white truffle oil, a fish cake, a soy marinated egg, and togarashi
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly, season with salt, and place it in a roasting pan. Roast for 2-3 hours until tender. Remove from the oven, let it cool, and slice into pieces.
- 2
Make the Broth
In a large pot, combine the chicken broth and pork broth. Bring to a simmer. Add salt to taste and simmer for about 30 minutes to develop flavor.
- 3
Pickle the Shiitakes
Slice the shiitake mushrooms and mix them with rice vinegar, sugar, and a pinch of salt. Let them marinate for about 30 minutes.
- 4
Prepare the Eggs
Boil the eggs for 6-7 minutes for a soft yolk. Remove and place in cold water. Once cool, peel and marinate them in soy sauce for at least 30 minutes.
- 5
Cook the Ramen Noodles
Cook the ramen noodles according to package instructions. Drain and set aside.
- 6
Assemble the Ramen Bowl
In a bowl, place a portion of the cooked ramen noodles. Pour the hot broth over the noodles. Top with grilled pork belly, pickled shiitakes, sliced scallions, a piece of fish cake, a soy-marinated egg, a drizzle of white truffle oil, and a sprinkle of togarashi.
