Recipe: Appetizing Pork Belly Ramen

Walter Gonzales

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Recipe: Appetizing Pork Belly Ramen Delicious, fresh and tasty.

Pork Belly Ramen. In the time the broth is simmering cook the pork belly. In this pork belly ramen recipe, I use homemade ramen noodles (optional), and my super simple Oven Roasted Crispy Pork Belly that's crisped up just before adding to the soup. The broth is delicate with hints of ginger, soy sauce and sesame oil and soft cooked eggs.

Transfer the pork belly to a cutting board.

Pork belly ramen I decided to use pork belly because I just can't get over how unctuous and decadent it feels to eat generous slices of it.

I first roasted the belly to create some depth and flavor and then removed the bones and cooked them in chicken stock (another cheat) with garlic, ginger, spring onions, soy sauce, fish sauce and a few.

You can have Pork Belly Ramen using 30 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Pork Belly Ramen

You need of For the Broth.
Prepare 2 Litres of Mushroom Broth.
Prepare 1 1/2 Tbsp of Soy Sauce.
Prepare 1 Tbsp of Mirin.
You need 1/2 Tbsp of Sake.
Prepare 1 Tsp of Fish Sauce.
It’s 1/2 Tbsp of Chili Oil.
You need 1 of Dried Clementine Peel.
Prepare 1/2 Tbsp of Whole Black Peppercorns.
You need 1 Stick of Cinnamon.
Prepare 1 of Whole Star Anise.
Prepare 1 of Small Hand of Ginger Sliced.
Prepare 2 of Whole Cloves of Garlic Crushed.
It’s 1/2 of Small Yellow Onion.
You need 1 Tsp of Red Chili Flakes.
It’s 1/2 Tsp of Salt.
It’s of For the Pork Belly.
You need 4 Pieces of Pork Belly Sliced Into 1 x 4 Inch Slices.
It’s 1/4 Cup of Dark Soy Sauce.
It’s 1 Tsp of Honey.
It’s 1 Tsp of Dark Brown Sugar.
It’s 1 Tsp of Smooth Unsweetened Peanut Butter.
You need 1/2 Tbsp of Lime Juice.
You need 1 Tsp of Fresh Lime Zest.
It’s 1 Tsp of Garlic Powder.
Prepare of For the Soup.
You need of Ramen Noodles (Ideally Fresh!).
It’s 2 of Medium Boiled Eggs.
Prepare of Bean Sprouts.
You need of Chopped Green Onions.

This rich, satisfying soup develops its intense flavor from oven-braising the pork belly in a complex liquid that becomes part of the broth.

Select a slab of pork from the center of the belly, which has even layers of fat and meat.

If you made the Tonkotsu broth the day ahead, be sure to heat it up now.

Grab your ramen bowls, add a few small spoonfuls of the tare to the bottom of the bowl.

Pork Belly Ramen step by step

Begin with preparing your pork belly. Combine the soy sauce, honey, brown sugar, peanut butter, lime juice, lime zest, and garlic powder in a bowl and whisk together until well combined. Add the pieces of pork belly to the marinade. Cover and let marinate in the fridge overnight..
Once marinated, remove the pork belly from the marinade and place on a plate. Do NOT pat dry; leave the juices on them. Preheat the oven to 300 degrees Fahrenheit..
Heat a small amount of oil in a frying pan on high heat until shimmering. Sear the pork belly pieces for about 30 seconds on each side making sure that all sides of it come in contact with the heat. Transfer to a baking tray..
Put the pork belly in the oven and bake for about 1 1/2 hours until it is fall-apart tender. This can be checked by using a table knife; the table knife should be able to easily cut through the meat. If it begins to burn in the oven before its ready, reduce the heat to 275..
For the broth, begin by putting the cinnamon stick, star anise, black peppercorns, chili flakes, and cloves into a dry frying pan. On a high heat, toast the spices until slightly darkened and fragrant taking care to move them around the pan constantly to avoid burning. Dump into a large pot..
In the same pan as the spices you just toasted, turn the heat down to medium and lube the pan with a small amount of oil and add the chopped onion, crushed garlic, ginger slices, and a pinch of salt. Sweat these off until just starting to turn translucent and then add to the large pot with the toasted spices..
In the pot with the toasted spices, onion, ginger, and garlic, pour in all of the mushroom broth and add the Clementine Peel. Bring to a boil, then add fish sauce. Once the liquid reaches a rolling boil, immediately turn down to a simmer. This is VERY important as if you keep it boiling, you will lose a good bit of your liquid..
Once on a simmer, add the soy sauce, Mirin, sake, and chili oil. Stir gently to incorporate the flavours and then allow to simmer for about 30 minutes. Taste check for flavour. If it is not salty enough, just add more salt. If its too watery, extra soy sauce will help give it more depth. If there's too much soy sauce, some extra Mirin will help calm it down. If you want more spice, add more chili oil. Do not be shy with your flavours!.
When the broth has been simmering for about a half an hour and all of the flavours have been infused, pour the broth through a sieve into another pot waiting on the heat. There should be no more spices, garlic, or onion floating in the broth now. Allow to sit on low heat to keep it hot..
Prepare your bowls for the soup. Each bowl should have a portion of ramen noodles, and the white ends of a sliced green onion. Save the green part for later..
Ladle the broth into the bowl over the noodles until the noodles are just submerged. Allow to sit for a minute to cook the noodles. It doesnt take long..
Once the noodles are cooked, add the garnishes. The finished pork belly can be sliced into bite-sized pieces and added to the top along with the egg half, bean sprouts, and the remainder of the green onion slices. Serve piping hot!.

The tare from this recipe is enough for four bowls of ramen.

The pork belly is incredible on it's own, but I'm a noodle kind of gal, so the ramen was a must - though I will admit I went back later and ate some of the pork by itself.

Honestly, I've just been hyping up the pork so far but the ramen was so good as well!

We love love love ramen, and especially Pork Belly Ramen!

We would love to travel back to Japan soon and until then, we will have to make our own ramen noodle bowl!