Pork belly ramen
Packed full of Asian aromas, a bowlful of ramen noodle soup with poached pork belly is comfort food beyond compare.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the pork belly
- 800g/1lb 12oz rindless rolled pork belly
- 500ml/18fl oz chicken stock
- 2 star anise
- 1 garlic bulb, left whole
- 2cm/1in fresh root ginger, peeled and sliced
- 1 tbsp coriander seeds
For the ramen stock
- 500ml/18fl oz pork stock
- 2 tbsp miso paste
- 2cm/1in fresh root ginger, sliced
- 3 garlic cloves, sliced
- 1 tbsp ketjap manis
- 1 tbsp gochujang (Korean chilli paste)
- 50ml/2fl oz soy sauce
- 6 shiitake mushrooms, sliced
- 3 oyster mushrooms, sliced
- 6 pieces Tenderstem broccoli
- 4 slices roasted sweet potato, unpeeled
To serve
- 1 pack thin egg noodles, cooked
- 4 crispy fried eggs
- 2 tbsp chopped fresh coriander leaves
- 1 red chilli, sliced
- 20ml/¾fl oz Japanese chilli oil
- a few drops sesame oil
- 2 tbsp crispy onions
- 1–2 tsp ketjap manis
Method
To make the pork belly, season the pork belly then heat a ovenproof frying pan over a medium-high heat and brown all over.
Add the chicken stock, garlic bulb, star anise, coriander seeds and ginger and poach for 1½–2 hours. Remove the pork, chill and slice thinly.
To make the ramen stock, in a large saucepan mix together the pork stock, miso paste, ginger, garlic, ketjap manis, gochujang and soy sauce and bring to a boil. Then reduce the heat and simmer for around 30 minutes.
Meanwhile, in a separate frying pan over medium heat, fry the thinly sliced sweet potato until golden brown on each side.
Strain the stock, then return to the pan and keep warm. Warm the mushrooms, broccoli and sweet potato for a few minutes in the stock until just cooked.
When ready to serve add the cooked noodles to a serving dish. Top the noodles with the sliced pork belly and pour over the hot stock and vegetables. Add a crispy fried egg and all the garnish ingredients to taste.
