Miso Ramen - Pork Belly Recipe
Make Miso Ramen - Pork Belly Recipe in just 3h 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
Noodles and Toppings
Method
Broth Preparation
- 1
Prepare the Broth
In a large pot, add pork bones and cover them with water. Bring it to a boil, then reduce to a simmer. Skim off any foam that rises to the surface.
- 2
Add Flavorings
After simmering for about 30 minutes, add miso paste, soy sauce, mirin, smashed garlic cloves, ginger slices, and green onion stalks. Continue to simmer for another 2 hours.
- 3
Strain the Broth
Once the broth is rich and flavorful, strain it through a fine sieve to remove solids, returning only the liquid to the pot. Keep warm.
Pork Belly Preparation
- 4
Prepare the Pork Belly
Preheat the oven to 300°F (150°C). Score the skin of the pork belly and season generously with salt and black pepper.
- 5
Roast the Pork Belly
Place the pork belly on a roasting rack in a baking dish. Drizzle with sesame oil and roast for about 2 hours, until the skin is crispy and the meat is tender.
- 6
Slice the Pork Belly
Remove from the oven and let it rest for 10 minutes before slicing it into thin pieces.
Noodle and Assembly
- 7
Cook the Ramen Noodles
In a separate pot, bring water to a boil and cook ramen noodles according to package instructions. Drain and set aside.
- 8
Prepare Toppings
Soft boil the eggs by simmering them for 6-7 minutes, then cool in ice water and peel. Prepare bamboo shoots, nori sheets, corn, and chopped green onions.
- 9
Assemble the Ramen
In a bowl, place a serving of noodles, ladle hot broth over the noodles, and arrange sliced pork belly, soft boiled eggs, bamboo shoots, corn, nori, and green onions on top. Serve immediately.
