Miso Ramen - Pork Belly Recipe
Recipe information
Make Miso Ramen - Pork Belly in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Broth
Pork Belly
Noodles and Toppings
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.
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