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
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.
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.
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.
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.
Cook the Ramen Noodles
Cook the ramen noodles according to package instructions. Drain and set aside.
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.
