Belly Pork Ramen
Serves 4 - 6
1.2kg Flat Belly Pork
1l Chicken Bone Broth
250g Asia Noodles
2 Spring Onions, roughly chopped
2 Carrots, finely sliced with a peeler
1 White Onion, sliced
2 Portobello Mushrooms, thinly sliced
4 Slices of Fresh Ginger
2 Garlic Cloves, sliced
1 Chilli, halved lengthways (optional)
30g Coriander, roughly chopped
1 Soft-Boiled Egg per person
4 tbsp Soy Sauce
2 tsp Miso Paste
2 tbsp Sweet Chilli Sauce
Remove your belly pork from the fridge to allow it to reach room temperature and pat dry, then rub in 1 tsp salt and 1 tsp sugar over the whole joint. Leave uncovered. Preheat your oven to 160.
In a large saucepan, add the broth, ginger, garlic, soy sauce, miso paste, sweet chilli sauce and fresh chilli if you wish. Turn on a medium heat, stir and simmer for at least 45 minutes. This will intensify the flavours and reduce it slightly.
Place the belly pork in a roasting tray with a little oil underneath, roast for 2 hours, or until it’s cooked through, then remove from the oven and allow to rest.
In a large frying pan over high heat, add a little oil, white onion, mushrooms and half of the coriander and cook until the mushrooms look glazed and plump.
Add salted boiling water to a saucepan and dunk your noodles in so they are almost cooked through, then remove the noodles and add your eggs. Boil for 3 minutes then remove from the heat and peel.
Bring your broth back to the boil.
In your serving bowls, make a nest of the noodles, spoon the mushroom slices next to it, then the carrot shreds. Slice your belly pork as thin or as thick as you like and add to the bowls also, then pour over your broth as hot as can be, over everything in the bowl.
Finally sprinkle your spring onions and remaining coriander over and add a dash of soy or sweet chilli sauce if you wish. Grab your chopsticks and a spoon and dive in!