PORK BELLY RAMEN
Steps:
- Pre-heat the oven to 160°C/320°F.
- Rub the pork belly with salt and pepper then place in the oven and allow to roast for 90 minutes-2 hours or until the belly is cooked through.
- Remove the belly from the oven and allow to cool then carefully slice off the bones and place the belly in the fridge to chill completely.
- Place the roasted pork bones in a large pot then add all the remaining broth ingredients. Bring the broth the a boil then turn down the heat and allow to simmer for 2-3 hours or until the broth is golden brown in colour and deeply aromatic.
- Strain the broth then set aside.
- When you are ready to serve, slice the cold pork belly then warm in the broth for 5 minutes.
- Serve the pork belly with the noodles, boiled egg and spring onions and top with the broth.
- Serve immediately.
Nutrition Facts : Calories 593 kcal, Carbohydrate 7 g, Protein 17 g, Fat 55 g, SaturatedFat 20 g, Cholesterol 95 mg, Sodium 1528 mg, Sugar 1 g, ServingSize 1 serving
PORK BELLY RAMEN
Make and share this Pork Belly Ramen recipe from Food.com.
Provided by Dan Churchill
Categories Japanese
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1685.7, Fat 146.2, SaturatedFat 50, Cholesterol 371.2, Sodium 11585.9, Carbohydrate 39.8, Fiber 3.5, Sugar 15, Protein 51.2
PORK BELLY RAMEN
Umami goodness can be found in this hot bowl filled with steamy broth, succulent pork belly and mouth-watering noodles.
Provided by Food.com
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 528.7, Fat 12.8, SaturatedFat 3.3, Cholesterol 175.6, Sodium 1071.1, Carbohydrate 74.7, Fiber 2.9, Sugar 7.5, Protein 25.3
BRAISED PORK RAMEN
Provided by Food Network Kitchen
Time 4h
Yield 6 servings
Number Of Ingredients 15
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.
JAPANESE-STYLE CHASU PORK BELLY FOR SPICY MISO RAMEN
Pork belly comes in many preparations across Asia. Like ramen, the origins of chasu pork belly are actually Chinese. This braised meat is sliced thinly and tops many ramen dishes.
Provided by Jet Tila
Categories main-dish
Time 12h30m
Yield 8 servings
Number Of Ingredients 7
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.
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