Southern-style Ramen Recipe
Chicken Fried Pork Belly, Three Day Tonkotsu Broth, Spaghetti Squash Noodles, Deviled Egg Puree, Cucumber Kimchi, Pickled Jalapeños, Pickled Okra, Creamed Corn, Cornbread Cracker, Burnt Garlic Oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
Prepare the Tonkotsu Broth
In a large pot, combine pork bones and chicken stock. Bring to a boil, then reduce to a simmer for 3 days, skimming off impurities regularly.
Cook the Pork Belly
Season pork belly with salt and pepper. Sear in a pan over medium-high heat until crispy. Finish in the oven at 300°F for 2 hours.
Prepare Spaghetti Squash
Halve the spaghetti squash and roast at 400°F for 30-40 minutes until tender. Scrape the flesh with a fork to create noodles.
Prepare Cucumber Kimchi
Thinly slice cucumber and mix with vinegar, salt, and pepper. Let it marinate for at least 1 hour.
Pickle Jalapeños and Okra
Slice jalapeños and okra, then submerge them in a mixture of vinegar, water, and salt. Allow to pickle for at least 1 hour.
Make Creamed Corn
In a saucepan, combine corn with a splash of cream, salt, and pepper. Cook until heated through and creamy.
Prepare Cornbread Crackers
Mix cornmeal, water, and seasonings, then bake at 375°F for 15-20 minutes or until golden.
Assemble the Dish
In a bowl, add spaghetti squash noodles, ladle in tonkotsu broth, top with sliced pork belly, deviled egg puree, cucumber kimchi, pickled jalapeños, pickled okra, and creamed corn. Garnish with burnt garlic oil and serve with cornbread crackers.