Miso Ramen - Pork Belly Recipe
Make Miso Ramen - Pork Belly Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth
Pork Belly
Ramen and Toppings
Method
Broth Preparation
- 1
Prepare the Broth
In a large pot, combine 8 cups of water, 1 cup of miso paste, 1 tablespoon of soy sauce, sliced ginger, crushed garlic, and chopped green onions. Bring to a boil over medium heat.
- 2
Simmer the Broth
Once boiling, reduce the heat to low and let the broth simmer for about 30 minutes to allow the flavors to meld. Stir occasionally.
Pork Belly Preparation
- 3
Season the Pork Belly
While the broth simmers, season the pork belly with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
- 4
Cook the Pork Belly
Heat 2 tablespoons of vegetable oil in a pan over medium-high heat. Add the pork belly, skin side down, and sear until crispy, about 5-7 minutes. Flip and cook the other side until browned, about another 5 minutes.
- 5
Finish Cooking the Pork Belly
Reduce the heat to medium and cover the pan. Cook for an additional 15-20 minutes until the pork is tender. Remove from heat and let rest before slicing.
Noodle and Topping Preparation
- 6
Cook the Ramen Noodles
In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.
- 7
Prepare the Toppings
While the noodles are cooking, soft boil the eggs by placing them in boiling water for 6-7 minutes, then cool in ice water and peel. Slice the pork belly into thin pieces.
Assembly
- 8
Assemble the Ramen
In bowls, add a portion of ramen noodles, pour over the miso broth, and top with sliced pork belly, soft boiled eggs, nori sheets, bean sprouts, and a sprinkle of sesame seeds.
