Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pork belly ramen. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Pork belly ramen I decided to use pork belly because I just can't get over how unctuous and decadent it feels to eat generous slices of it. Return the pork belly, skin side up, to the pot and add the mushrooms, soaking liquid, ginger, vinegar, soy sauce, mirin and a large pinch of salt.
To begin with this particular recipe, we must prepare a few components. You can have pork belly ramen using 30 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Pork Belly Ramen-
- Get For the Broth
- Make ready 2 Litres Mushroom Broth
- Make ready 1 1/2 Tbsp Soy Sauce
- Prepare 1 Tbsp Mirin
- Get 1/2 Tbsp Sake
- Make ready 1 Tsp Fish Sauce
- Take 1/2 Tbsp Chili Oil
- Get 1 Dried Clementine Peel
- Get 1/2 Tbsp Whole Black Peppercorns
- Take 1 Stick Cinnamon
- Make ready 1 Whole Star Anise
- Get 1 Small Hand of Ginger Sliced
- Prepare 2 Whole Cloves of Garlic Crushed
- Make ready 1/2 Small Yellow Onion
- Prepare 1 Tsp Red Chili Flakes
- Get 1/2 Tsp Salt
- Get For the Pork Belly
- Take 4 Pieces Pork Belly Sliced Into 1 x 4 Inch Slices
- Take 1/4 Cup Dark Soy Sauce
- Get 1 Tsp Honey
- Get 1 Tsp Dark Brown Sugar
- Get 1 Tsp Smooth Unsweetened Peanut Butter
- Make ready 1/2 Tbsp Lime Juice
- Make ready 1 Tsp Fresh Lime Zest
- Make ready 1 Tsp Garlic Powder
- Prepare For the Soup
- Get Ramen Noodles (Ideally Fresh!)
- Prepare 2 Medium Boiled Eggs
- Make ready Bean Sprouts
- Make ready Chopped Green Onions
Instructions to make Pork Belly Ramen-
- Begin with preparing your pork belly. Combine the soy sauce, honey, brown sugar, peanut butter, lime juice, lime zest, and garlic powder in a bowl and whisk together until well combined. Add the pieces of pork belly to the marinade. Cover and let marinate in the fridge overnight.
- Once marinated, remove the pork belly from the marinade and place on a plate. Do NOT pat dry; leave the juices on them. Preheat the oven to 300 degrees Fahrenheit.
- Heat a small amount of oil in a frying pan on high heat until shimmering. Sear the pork belly pieces for about 30 seconds on each side making sure that all sides of it come in contact with the heat. Transfer to a baking tray.
- Put the pork belly in the oven and bake for about 1 1/2 hours until it is fall-apart tender. This can be checked by using a table knife; the table knife should be able to easily cut through the meat. If it begins to burn in the oven before it's ready, reduce the heat to 275.
- For the broth, begin by putting the cinnamon stick, star anise, black peppercorns, chili flakes, and cloves into a dry frying pan. On a high heat, toast the spices until slightly darkened and fragrant taking care to move them around the pan constantly to avoid burning. Dump into a large pot.
- In the same pan as the spices you just toasted, turn the heat down to medium and lube the pan with a small amount of oil and add the chopped onion, crushed garlic, ginger slices, and a pinch of salt. Sweat these off until just starting to turn translucent and then add to the large pot with the toasted spices.
- In the pot with the toasted spices, onion, ginger, and garlic, pour in all of the mushroom broth and add the Clementine Peel. Bring to a boil, then add fish sauce. Once the liquid reaches a rolling boil, immediately turn down to a simmer. This is VERY important as if you keep it boiling, you will lose a good bit of your liquid.
- Once on a simmer, add the soy sauce, Mirin, sake, and chili oil. Stir gently to incorporate the flavours and then allow to simmer for about 30 minutes. Taste check for flavour. If it is not salty enough, just add more salt. If it's too watery, extra soy sauce will help give it more depth. If there's too much soy sauce, some extra Mirin will help calm it down. If you want more spice, add more chili oil. Do not be shy with your flavours!
- When the broth has been simmering for about a half an hour and all of the flavours have been infused, pour the broth through a sieve into another pot waiting on the heat. There should be no more spices, garlic, or onion floating in the broth now. Allow to sit on low heat to keep it hot.
- Prepare your bowls for the soup. Each bowl should have a portion of ramen noodles, and the white ends of a sliced green onion. Save the green part for later.
- Ladle the broth into the bowl over the noodles until the noodles are just submerged. Allow to sit for a minute to cook the noodles. It doesn't take long.
- Once the noodles are cooked, add the garnishes. The finished pork belly can be sliced into bite-sized pieces and added to the top along with the egg half, bean sprouts, and the remainder of the green onion slices. Serve piping hot!
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In the time the broth is simmering cook the pork belly. Pork belly ramen I decided to use pork belly because I just can't get over how unctuous and decadent it feels to eat generous slices of it. I first roasted the belly to create some depth and flavor and then removed the bones and cooked them in chicken stock (another cheat) with garlic, ginger, spring onions, soy sauce, fish sauce and a few. Return the pork belly, skin side up, to the pot and add the mushrooms, soaking liquid, ginger, vinegar, soy sauce, mirin and a large pinch of salt. Transfer the pork belly to a cutting board. In this pork belly ramen recipe, I use homemade ramen noodles (optional), and my super simple Oven Roasted Crispy Pork Belly that's crisped up just before adding to the soup. The broth is delicate with hints of ginger, soy sauce and sesame oil and soft cooked eggs. For flavor, texture, and to make the soup more nutritious, I add some baby bok. This rich, satisfying soup develops its intense flavor from oven-braising the pork belly in a complex liquid that becomes part of the broth. Select a slab of pork from the center of the belly, which has even layers of fat and meat. Honestly, I've just been hyping up the pork so far but the ramen was so good as well! Rub the five-spice mix deep into the criss-cross pattern. Heat a large, wide-based pan (preferably non-stick) over a medium heat. Cover with a lid left slightly ajar. Transfer contents to a sealed container and refrigerate until completely cool. Pork belly has an even fat distribution so that when it is braised, you get that melt in your mouth texture. You can use other cuts of pork, however the fattier the meat, the more melt in your mouth texture. Cook ramen noodles according to package directions. Divide noodles between the largest soup bowls you have. Top with steaming hot ramen broth.
So that’s going to wrap it up with this exceptional food pork belly ramen recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!