Pork Belly Ramen

Ramen, the steaming bowl of goodness that has captivated taste buds worldwide, is far more than just a quick meal. It is an art form that has been perfected over centuries, evolving from its humble origins in China to become a beloved Japanese comfort food. A symphony of flavours, textures and aromas, ramen is truly a culinary masterpiece.

At its core, ramen is a simple combination of noodles, broth and a variety of toppings.

However, it is the meticulous attention to detail and carefully crafted components that set it apart. The foundation of any great ramen begins with the broth, which serves as the canvas upon which the other ingredients dance harmoniously. Whether it be a rich and savoury tonkotsu broth, a tangy and refreshing shoyu broth or a spicy and robust miso broth, the broth sets the stage for the flavours to shine.

Next come the noodles. Ramen noodles are springy and chewy, yet delicately thin. They are cooked to perfection, soaking up the broth, creating a marriage of flavours with every slurp.

And finally, the toppings add the final touch to this culinary masterpiece.

But ramen is more than just the sum of its parts.

In Japan, ramen shops are a gathering place where locals and travelers alike gather to savor the artistry of the bowl. From crowded alleyway shops to Michelin-starred establishments, ramen has gained a cult-like following, with enthusiasts journeying far and wide to experience the perfect bowl.

Yet, ramen transcends borders, finding its way into the hearts and stomachs of people around the world. It has become an inspiration for chefs, who take this humble dish and elevate it with their own creative twists. Ramen has become a canvas for culinary experimentation, showcasing the versatility and adaptability of this age-old dish.

Ramen is not merely a meal - it is an experience. It is the comforting warmth that touches the soul on a chilly evening, the satisfaction of a belly filled with joy, and the memories formed with each savoury slurp. Ramen is a testament to the power of food to transcend cultures and bring people together.

On 2 tablespoons of oil fry the pork belly for a minute and a half to two minutes on each side, season with salt and pepper, then remove aside.

Add in the shiitake mushrooms, brown them for a couple of minutes, without much stirring and season with salt.

Soft boil the eggs for 6 minutes, then place them in an ice bath. Once cooled down, remove the shells.

Combine the hot stock and water with miso paste, soy and oyster sauce, minced garlic and a bit of ginger, then let it boil. Add the noodles and cook for 5 minutes.

To the broth add pak choy and julliene sliced carrots, remove from heat and leave it for a minute.

Combine the ramen with pork belly, mushrooms and eggs and top with spring onions.

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Pork Belly Ramen

Yield: 2

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Ingredients

• Sunflower oil - 2 tablespoons
• Pork belly - 1 slice
• Shiitake mushrooms - 70 g
• Beef broth - 500 ml
• Water - 400 ml
• Miso - 2 tablespoons
• Garlic - 1
• Ginger - pinch
• Oyster sauce - 1 tablespoon
• Soy sauce - 2 tablespoons
• Noodles - 200 g
• Eggs - 2
• Carrot - 1
• Parsley - 1 tablespoon
• Pak choy - 1
• Spring onion - 0.5

Instructions

1. On 2 tablespoons of oil fry the pork belly for a minute and a half to two minutes on each side, season with salt and pepper, then remove aside.
2. Add in the shiitake mushrooms, brown them for a couple of minutes, without much stirring and season with salt.
3. Soft boil the eggs for 6 minutes, then place them in an ice bath. Once cooled down, remove the shells.
4. Combine the hot stock and water with miso paste, soy and oyster sauce, minced garlic and a bit of ginger, then let it boil. Add the noodles and cook for 5 minutes.
5. To the broth add pak choy and julliene sliced carrots, remove from heat and leave it for a minute.
6. Combine the ramen with pork belly, mushrooms and eggs and top with spring onions.

Did you make this recipe?

Tag @nothingbutfood2022 on instagram and hashtag it #

thImage" onclick="ccmpr(this);">With ImageWithout Image

Pork Belly Ramen

Yield: 2

Ingredients

• Pork belly - 200 g
• Ramen egg noodles - 120 g
• Garlic - 3 cloves
• Carrot - 1
• Mushrooms - 150 g
• Miso paste - 3 tablespoons
• Soy sauce - 3 tablespoons
• Oyster sauce - 2 tablespoons
• Beef stock - 850 ml
• Eggs - 2
• Sesame oil - 2 tablespoons
• Spring onion

Instructions

1. Cook the eggs to your liking, soft or hard boiled, then place them in an ice bath.
2. On a tablespoon of sesame oil in a high pan fry sliced pork belly for a minute and a half to two minutes on each side, then remove aside.
3. Add another tablespoon of sesame oil and throw in the mushrooms, brown them for a couple of minutes, with not much stirring.
4. Combine the hot stock with miso paste, soy and oyster sauce and minced garlic, then let it boil. Season with MSG and pepper, add the noodles and cook for 5 minutes.
5. Slice the carrots julienne and add them to the soup and cook for 2 minutes or so, until the noodles are cooked.
6. Combine the ramen soup with pork belly, mushrooms and eggs and top with spring onions.

Did you make this recipe?

Tag @nothingbutfood2022 on instagram and hashtag it #