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
Preheat oven to 180c/350f
Boil a full kettle
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
Combine the spices, 1tsp salt, 1tbsp vegetable oil, in a small bowl
Rub the five-spice mix deep into the criss-cross pattern
Heat a large skillet over medium heat
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
Transfer pork belly fat side up, to a deep baking tray (lay it on tin foil)
Add 300 ml boiled water to the tray
Put it in the oven for 40-45 min or until its crisp on outside and cooked through
Add the eggs to a large pot over high heat, allow to boil
One boiling, boil for exactly 7 min for mid-boiled eggs
Meanwhile, fill a bowl of cold water with ice
Once the eggs are done, drain them and add them to the ice water, set side
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
Peel the carrots and continue to peel until you end up with a pile of carrot ‘ribbons’
Re-boil a full kettle
Once the pork belly is cooked, transfer to a chopping board and leave it to rest for 10 minutes
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
Add the soy sauce, chili flakes, 1tsp sugar, 600 mL broth, and Worcestershire sauce
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
Boil the edamame for 7 minutes or as advised on packaging
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
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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