Recipe of Ultimate Pork Belly Ramen

Hello everybody, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Prepare Homemade Pork Belly Ramen. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pork Belly Ramen, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork Belly Ramen delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork Belly Ramen is 4 Servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Pork Belly Ramen using 30 ingredients and 12 steps. Here is how you can achieve that.

Everyone remembers those little packages of Ramen that we all ate as college students to save a buck. Remember promising yourself that you would finally reach the day where you'd never have to eat another bite of those wet, microwaved noodles? Well this recipe will make you fall in love with Ramen all over again and make you see the dish in a brand new light. To be clear: this is my take on the traditional Japanese dish and I was not aiming to be totally authentic! To do this recipe right is time consuming. There is no getting around that. The pork belly needs to be marinated and then slowly and carefully roasted to achieve that perfect tender bite and the broth needs to sit for at least an hour in order to incorporate all of the extra flavours we are going to add to it. But the end result is worth it; I promise! For the broth, you can make the stock yourself or you can do what I do to save a bit of time and use ready-made broth which you can buy in the store. For this recipe, I use mushroom broth but you can substitute this for chicken stock, vegetable stock, or bone broth. The only one I do not recommend using is beef broth as the flavour tends to overpower the rest of the dish.

Ingredients and spices that need to be Make ready to make Pork Belly Ramen:

1. For the Broth
2. 2 Litres Mushroom Broth
3. 1 1/2 Tbsp Soy Sauce
4. 1 Tbsp Mirin
5. 1/2 Tbsp Sake
6. 1 Tsp Fish Sauce
7. 1/2 Tbsp Chili Oil
8. 1 Dried Clementine Peel
9. 1/2 Tbsp Whole Black Peppercorns
10. 1 Stick Cinnamon
11. 1 Whole Star Anise
12. 1 Small Hand of Ginger Sliced
13. 2 Whole Cloves of Garlic Crushed
14. 1/2 Small Yellow Onion
15. 1 Tsp Red Chili Flakes
16. 1/2 Tsp Salt
17. For the Pork Belly
18. 4 Pieces Pork Belly Sliced Into 1 x 4 Inch Slices
19. 1/4 Cup Dark Soy Sauce
20. 1 Tsp Honey
21. 1 Tsp Dark Brown Sugar
22. 1 Tsp Smooth Unsweetened Peanut Butter
23. 1/2 Tbsp Lime Juice
24. 1 Tsp Fresh Lime Zest
25. 1 Tsp Garlic Powder
26. For the Soup
27. Ramen Noodles (Ideally Fresh!)
28. 2 Medium Boiled Eggs
29. Bean Sprouts
30. Chopped Green Onions

Steps to make to make Pork Belly Ramen

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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!
9. 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.
10. 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.
11. 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.
12. 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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So that is going to wrap this up with this exceptional food Steps to Make Quick Pork Belly Ramen. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!