Ingredients for Pork Belly Ramen
- Rice Bran Oil
- Garlic Cloves
- Onion
- 1 inch ginger, minced
- White Miso
- Brown Button Mushrooms
- Chicken Stock
- Scallions
- 2 tbsp chili paste (adjust to your spice preference)
- Sesame Oil
- Wheat Noodles
- 2 large eggs
- 2 tbsp soy sauce
- 1 lb pork belly, skin scored
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp black sesame seeds
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How to Make Pork Belly Ramen
- Heat rice bran oil in a large stock pot over medium heat. Add onions, white scallions, garlic, and ginger; cook 5-7 minutes, or until caramelized.
- Stir in chili paste and cook until fragrant (about 1 minute). Add mushrooms and cook for 5 minutes, or until lightly browned.
- In a small bowl, whisk together miso paste and 1 cup of stock until smooth. Add to the pot along with the remaining stock and soy sauce.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1-2 hours (or longer for a richer flavor).
- While the broth simmers, prepare the pork belly.
- Preheat oven to 310°F (155°C).
- Season pork belly generously with salt and pepper. Place on a rack set over a baking sheet.
- Roast for 90 minutes to 2 hours, or until tender.
- Increase oven temperature to its highest setting (broil). Roast for 10-20 minutes, or until pork belly skin is crispy.
- Remove from oven and let rest.
- Bring a small pot of water to a boil. Gently add eggs and cook for 5 minutes and 45 seconds.
- Immediately transfer eggs to an ice bath to stop cooking. Peel once cool.
- Cook ramen noodles in the same pot of boiling water for 1-2 minutes, or until al dente.
- To serve, divide noodles among bowls. Ladle hot broth over noodles. Top with 3 slices of pork belly, sliced green scallions, and black sesame seeds.
Nutrition Information (Approximate per serving)
Sodium
482 g
Sugar
59g
Fat
250g
Carbs
13g
