This is by no means a traditional Ramen recipe. But, we’ve been craving it since marathoning through ‘Mind of a Chef’ with David Chang a few weeks ago. Chris came home the other day with a selection of Ramen options so we couldn’t wait to get started. We made an amazing pork broth with perfectly cooked noodles and filled the bowl with chopped green onion, soft boiled egg, nori and pork belly.
- pork belly
- vegetable stock
- 1 large carrot (rough chopped in large pieces)
- 1 large onion (rough chopped in large pieces)
- soy sauce
- hoisin sauce
- fish sauce
- salt/pepper to taste
- ramen noodles
- egg (soft boiled)
- green onion (diced)
- Sear pork belly on all sides and then add to soup pot.
- Add vegetables and vegetable stock to pot. Simmer until it’s reduced by a quarter. *
- Strain vegetables and pork belly out of broth and return broth to stove to keep warm until fixings are ready.
- Cut off fat from pork belly, shred meat and set aside (now is a great time to start boiling eggs for perfect soft boiled egg look HERE )
- Season broth with fish sauce (a little goes a long way), hoisin sauce, soy sauce, salt and pepper to your liking.
- cook ramen noodles as directed on package
- In soup bowl arrange noodles on the bottom, top with shredded pork belly, small piece of nori, green onion. Then fill bowl up with soup broth. gently add soft boiled egg (remove shell and cut in half).
*Sometimes, depending on just how fatty your pork belly is, you may find that pork fat has risen to top of the simmering broth. Lightly skim top of the soup to remove. This will help create a more clear broth.