Do you know how to make a pork belly ramen? If not, then you should see the full recipe below. Pork ramen may be made in a couple of methods – from the maximum famous chashu beef (Japanese braised pork belly) thru numerous different versions of beef stomach and extra unorthodox methods of getting ready crispy beef from the shoulder or loin of the animal.

Our private favorites are crispy slices of exquisite soft beef stomach. To make those we first prepare dinner dinner the reduce low and gradual in order that quite a few the fats renders and the beef will become saturated with rich, porky flavor.

Pork Belly Ramen Recipe

Quoting from various page sources, here is a Pork Belly Ramen Recipe:

1. Pork Belly Ramen

Ingredients Pork Belly Ramen:

  • 2 lb (1 kg) Ontario red meat belly
  • 1 tsp (five mL) every salt and pepper
  • 2 sheets nori, divided
  • eight cups (2 L) sodium-decreased hen broth
  • 1/four cup (60 mL) mirin (rice wine)
  • 2 tbsp (30 mL) soy sauce
  • 2 tbsp (30 mL) white miso paste
  • 2 oz (60 g) dried shiitake mushrooms
  • 12 garlic cloves
  • 1 piece clean ginger (2 inch/five cm), peeled and sliced
  • 12 garlic cloves
  • four eggs
  • four pkg (one hundred g every) immediately ramen noodles
  • half of cup (one hundred twenty five mL) matchstick carrots
  • half of cup (one hundred twenty five mL) thinly sliced snap peas
  • 2 inexperienced onions, thinly sliced diagonally
Pork Belly Ramen

How to cook Pork Belly Ramen:

  • Preheat oven to 325ºF (160ºC). Season Ontario red meat stomach throughout with salt and pepper. Place on twine rack set over foil-coated tray. Bake for approximately ninety mins or till tender.
  • Increase warmness to 450ºF (230ºC). Roast for 20 to half-hour or till crisp. Let stand for 10 mins; carve into slices.
  • Cut 1 sheet of nori into quarters.
  • Meanwhile, in massive saucepan set over excessive warmness, integrate broth, mirin, soy sauce, miso, mushrooms, quartered nori, ginger and garlic; convey to boil. Reduce warmness and simmer for approximately 1 hour or till flavourful and fragrant. Strain and discard solids.
  • In separate saucepan of lightly boiling water, prepare dinner dinner eggs for six mins; drain and refresh beneathneath bloodless walking water till clean to handle. Peel and reduce in half.
  • Meanwhile, prepare dinner dinner ramen noodles consistent with bundle directions (reserve seasoning pouch for any other use). Cut final sheet of nori into skinny strips.
  • Divide noodles flippantly amongst 4 deep, huge bowls. Ladle warm broth over noodles; pinnacle with sliced red meat stomach, halved eggs, carrots, snap peas, inexperienced onions and nori strips. Serve immediately.
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2. Crispy Pork Belly Ramen

Ingredients Crispy Pork Belly Ramen:

  • 15g clean root ginger
  • 15g clean root ginger
  • 300g British red meat belly
  • 300g British red meat belly
  • 1 tsp five-spice mix
  • 1 tsp five-spice mix
  • 1/2 tsp chilli flakes
  • 1/2 tsp chilli flakes
  • 2 wheat noodle nests
  • 2 wheat noodle nests
  • 2 tbsp white miso paste
  • 2 tbsp white miso paste
  • 2 carrots
  • 2 carrots
  • 5g toasted sesame seeds
  • 5g toasted sesame seeds
  • 2 spring onions
  • 2 spring onions
  • 2 British free-variety eggs
  • 2 British free-variety eggs
  • 2 garlic cloves
  • 2 garlic cloves
  • 8ml soy sauce
  • 8ml soy sauce
  • Salt, sugar, vegetable oil
Pork Belly Ramen

How to cook Crispy Pork Belly Ramen:

  • Preheat the oven to 180°C/ 160°C (fan)/ fueloline 6
  • Boil a kettle
  • Score the fatty facet of the red meat stomach in a criss-go sample via way of means of drawing a pointy knife via the pores and skin, deep sufficient to attain the beef below
  • Combine the five-spice, half tsp [1 tsp] salt and 1 tbsp [2 tbsp] vegetable oil in a small bowl – that is your five-spice blend
  • Rub the five-spice blend deep into the criss-go sample
  • Heat a huge, wide-primarily based totally pan (ideally non-stick) over a medium warmness
  • Once very hot, upload the red meat stomach, fat-facet down and prepare dinner dinner for 3-five min or till properly coloured, then turn and prepare dinner dinner for two min on the alternative facet
  • Transfer the browned red meat stomach, fat-facet up, to a deep baking tray (lay it on tin foil to keep away from mess!)
  • Add 300ml [600ml] boiled water to the tray
  • Put it withinside the oven for 40-forty five min, or till it is crisp at the outdoor and cooked via (no purple meat!)
  • Gently upload the eggs to a huge pot of boiled water over a excessive warmness
  • Once boiling, boil for precisely 7 min, for perfect, mid-boiled eggs
  • Meanwhile, fill a bowl of bloodless water with ice (Gousto’s ice packs are perfect!)
  • Once the eggs are done, drain and upload them for your ice water and set them apart till step 7 (keep the pot for later!)
  • While the eggs are cooling, peel (scrape the pores and skin off with a teaspoon) and finely chop (or grate) the ginger
  • Peel and finely chop (or grate) the garlic
  • Trim, then finely slice the spring onions
  • Top, tail and peel the carrots, then maintain to peel lengths till you become with a pile of carrot ribbons
  • Re-boil a kettle
  • Once the red meat stomach is cooked, switch to a cutting board and go away to relaxation for five-10 min
  • Return the reserved pot to a medium warmness with 1 tbsp [2 tbsp] vegetable oil
  • Once hot, upload the garlic and ginger and prepare dinner dinner for 1 min
  • Add the miso paste, soy sauce, chilli flakes (can not cope with the warmness? Go easy!), 1 tsp [2 tsp] sugar and 600ml [1.2L] boiled water – that is your broth
  • Add any resting juices from the baking tray to the broth, then upload the wholewheat noodles and prepare dinner dinner for five-7 min or till tender
  • While the noodles are cooking, peel and reduce the cooled eggs in half
  • Once rested, slice the red meat stomach as thinly as you could the use of a pointy knife
  • Divide the carrot ribbons, wholewheat noodles and broth among deep bowls
  • Top with the sliced red meat stomach, spring onion, eggs and garnish with the sesame seeds – that is your crispy red meat stomach & noodle ramen
  • Enjoy your crispy pork belly ramen
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3. Tonkotsu Pork Belly Ramen

Ingredients Tonkotsu Pork Belly Ramen:

  • 1.5kg beef bones
  • 1 onion, quartered
  • 2 carrots, kind of chopped
  • 1 celery stick, kind of chopped
  • five chestnut mushrooms, halved
  • 2 spring onions, hhalved
  • four garlic cloves, peeled
  • 1 inch garlic, sliced
  • 2 bay leaves
  • 2 tbsp miso paste
  • 2 sachets dashi
  • To flavor salt
  • 1kg beef belly, pores and skin on
  • Salt and pepper
  • 300g ramen noodles
  • 2 pak choi
  • 100g enoki mushrooms
  • three spring onions, diagonally sliced
  • 1 purple chilli, thinly sliced
  • four smooth boiled eggs
  • Sesame seeds
  • Seaweed
  • Chilli oil (optional)

How to cook Tonkotsu Pork Belly Ramen:

  • Start via way of means of boiling the beef bones for five minutes, then rinse till the water runs clear. This goes to assist make sure we’ve a light, creamy broth
  • Set your Ninja Foodi Max 7-in-1 Multi-Cooker OP450UK, or Ninja Foodi 7-in-1 Multi-Cooker 6L OP300UK to sauté and high, then brown your aromatics (the whole thing besides the bay leaves). Place the rinsed beef bones on pinnacle, then cowl with water and upload your bay leaves. Set to High for 60 minutes, then a fifteen minute herbal strain release
  • Strain your broth right into a massive pot over a cheesecloth covered colander, then whisk in miso paste and dashi. Season with salt to taste, and spoon off any fats sitting on the pinnacle of the inventory. Leave on a low heat
  • While the inventory cooks, season your beef stomach properly with salt and pepper and rating the pores and skin in a diamond pattern. If you’ve got got the time, season the night time earlier than and go away exposed withinside the refrigerator in a single day to dry out the pores and skin
  • Place in a 230 C oven for 30 minutes, then flip right all the way down to one hundred forty C for fifty minutes. Leave to chill earlier than slicing
  • Slice off the quit of your pak choi, then blanch via way of means of quick boiling it for simply multiple minutes, then putting it in ice water. Cook your ramen noodles in keeping with the packet instructions, and in short stir fry the enoki mushrooms with a pinch of salt and sesame oil
  • Serve up your heat ramen broth, a part of noodles, sliced beef stomach, enoki mushrooms, pak choi, pink chilli, jammy eggs, seaweed, and spring onions. Finish with a few chilli oil and sesame seeds. Enjoy your Tonkotsu Pork Belly Ramen!
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That’s Pork Belly Ramen Recipe that you must try, besides having health benefits, it also has a unique taste.

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