Pork Belly Ramen Recipes

Steps:

• Pour rice brain oil into a stock pot and cook of onions, white part of the scallions, garlic and ginger for 5-7 minutes on medium-heat or until caramelized.
• Stir in the chili paste and cook until aromatic, before adding the mushrooms and stirring for a further 5 minutes or until mushrooms get a slight brown edge.
• In a small bowl whisk the miso paste and 1 cup of stock before adding to the pot of mushrooms, then add in the rest of the stock and the soy sauce to the pot.
• Bring to a boil turn heat to low and cover with a lid, allowing to simmer for 1-3 hours.
• In the time the broth is simmering cook the pork belly. Preheat oven to 310 degrees F.
• Rub pork belly all over with salt and pepper then place on a rack above a baking sheet into the oven to cook for 90 minutes to 2 hours or until pork belly is cooked through. Turn oven to hottest temperature and blast belly to get crispy skin for 10-20 minutes. Remove and set aside.
• Bring a small pot of water to a boil, using a spoon, carefully place the eggs in, set a timer for 5 minutes 45 seconds. Once alarm goes off shock eggs in a bowl of ice water and peel.
• Using same pot of water, bring it back to a boil and add the noodles for 1-2 minutes or until it reaches desired consistency.
• To serve add noodles to a bowl, poor over miso broth and top with 3 slices of pork belly. Sprinkle over green scallions and serve with black sesame seeds.

Steps:

• Bring chicken stock to a boil; add soy sauce, sake, and sesame oil.
• Cook the ramen noodles; follow package instructions.
• Pour the broth into two bowls.
• Divide the ramen between the bowls.
• Top each with two egg halves, sliced pork belly, and a desired amount of sriracha, green onions, carrots, corn and radishes.

Steps:

• Preheat the broiler. Rub the onion halves all over with 2 teaspoons vegetable oil and place cut-side up on a small foil-lined baking sheet. Broil until completely charred on top, about 12 minutes; set aside. Preheat the oven to 275 degrees F.
• Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 8 minutes. Add 3/4 cup water, the soy sauce, mirin, 2 scallions, one-quarter of the ginger and 3 smashed garlic cloves. Bring to a boil, cover and transfer to the oven. Cook, turning the pork every hour, until tender, 2 1/2 to 3 hours. Transfer the pork to a plate or cutting board. Skim off the fat from the cooking liquid, then strain through a fine-mesh sieve into a bowl; set aside.
• Meanwhile, make the stock: Bring 10 cups cold water, the chicken wings and bacon to a boil in a large pot. Boil vigorously for 3 minutes, then skim off any foam and reduce the heat to a gentle simmer; cook 1 hour. Add the broiled onion, dried shiitakes, remaining ginger, 4 scallions and 4 smashed garlic cloves. Simmer 1 more hour, skimming occasionally as needed. Strain the stock through a fine-mesh sieve into another pot; you should have about 8 cups (add more water if necessary). Stir in the strained pork cooking liquid; season with salt. Keep hot over low to medium heat.
• Bring a medium saucepan of water to a boil. Gently lower the eggs into the water and adjust the heat to maintain a gentle simmer. Cook 7 minutes for soft-boiled or 10 minutes for medium-boiled, then drain and run the eggs under cold water to stop the cooking. Peel the eggs and set aside.
• Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain well.
• Thickly slice the pork. Carefully halve the eggs lengthwise. Divide the 3 minced garlic cloves and the noodles among bowls. Ladle the hot stock into each bowl. Top with the sliced pork, an egg half and assorted toppings.

Steps:

• Mix together the sake, water, soy sauce, sugar, green onions and ginger in a large pot.
• Halve or quarter the pork belly into large, manageable pieces.
• Transfer the pork belly pieces to the pot. Bring to just under a boil, but do not boil. Reduce the heat to a simmer poach slowly on the stove (alternatively, you can use an oven at 300 degrees F) until tender, about 2 hours 30 minutes.
• Check for tenderness by piercing the middle of each piece. When tender, allow to cool in the liquid for 2 hours off the heat, then transfer to the refrigerator to completely rest overnight in the liquid.
• The next day, remove the pork belly from the liquid and cut into 1/2-inch-thick slices. Warm the pork belly with a bit of sauce and serve as a topping for Spicy Miso Ramen with the various garnishes. Serve 2 slices per person.