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Fat Gabs

Crispy pork belly ramen

Crispy pork belly ramen - this reminds me of my LA home. I didn't quite master the thickness of the broth, since the process takes 12+ hours, but the flavors are all there, and the crispy pork belly is mouth watering!



Ingredients

  • 2 eggs

  • 2 garlic gloves

  • 15g ginger

  • 500g pork belly

  • ½ tsp dried chili flakes

  • ¼ tsp all spice

  • ¼ tsp cayenne pepper

  • ¼ tsp cinnamon

  • 375 g fresh egg noodles

  • One carrot

  • 700 ml chicken stock

  • 4 tbsp soy sauce

  • 1 tsp Worcestershire sauce

  • 2 tsp sesame oil

  • 8 shiitake mushrooms


For garnish

  • 2 tbsp edamame

  • 2 tbsp sweetcorn

  • Sautéed cabbage

  • Spring onion


Directions

  1. Preheat oven to 180c/350f

  2. Boil a full kettle

  3. Score the fatty side of the pork belly in a criss-cross pattern by drawing a sharp knife through the fat and skin, deep enough to reach the meat below

  4. Combine the spices, 1tsp salt, 1tbsp vegetable oil, in a small bowl

  5. Rub the five-spice mix deep into the criss-cross pattern

  6. Heat a large skillet over medium heat

  7. Once very hot, add the pork belly, fat-side down and cook for 3-5 min, or until nicely colored, and then flip and cook for 2 min on the other side

  8. Transfer pork belly fat side up, to a deep baking tray (lay it on tin foil)

  9. Add 300 ml boiled water to the tray

  10. Put it in the oven for 40-45 min or until its crisp on outside and cooked through

  11. Add the eggs to a large pot over high heat, allow to boil

  12. One boiling, boil for exactly 7 min for mid-boiled eggs

  13. Meanwhile, fill a bowl of cold water with ice

  14. Once the eggs are done, drain them and add them to the ice water, set side

  15. Next, peel and chop (or grate) the ginger, peel and finely chop the garlic, slice the mushroom, trim and finely slice the green onion, and shred the cabbage

  16. Peel the carrots and continue to peel until you end up with a pile of carrot ‘ribbons’

  17. Re-boil a full kettle

  18. Once the pork belly is cooked, transfer to a chopping board and leave it to rest for 10 minutes

  19. Return the reserved pot (from boiling the eggs) to medium heat with 1 tbsp vegetable oil, add the garlic, mushroom and ginger and cook for 1 minute

  20. Add the soy sauce, chili flakes, 1tsp sugar, 600 mL broth, and Worcestershire sauce

  21. Add some resting juices from the baking tray to the broth (to add some fat to thicken the broth), then add the egg noodles and cook for 5-7 minutes or until tender

  22. Boil the edamame for 7 minutes or as advised on packaging

  23. In a separate pan, sauté shredded cabbage to garnish the ramen, cook cabbage with 2 tbsp olive oil over medium high heat for 8-10 minutes

  24. Divide the broth with noodles between two bowls, add the pork belly, shredded cabbage, edamame, carrot ribbons, boiled eggs, and spring onion, and enjoy!


-- Notes --

Serves two



Adapted from: Crispy Pork Belly & Noodle Ramen - Gousto; Japanese ramen noodle soup by Lina Croft (BBC Good Food)


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