July 01, 2018
Comfort Food, Soups/Stews, Pork,
Eggs, Vegetables, Spinach, Asian, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, Non-Dairy more
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"From our Saturday newspaper The Weekend West. Times are estimated but have not included the 6 to 24 hours chilling time."
Heat the oven to 160C (140C fan forced).
To make the pork belly, put the pork in a small baking dish so it fits snugly.
Mix the soy sauce, mirin and 200ml water and pour over the pork belly and a little more water, if needed to just cover the meat.
Cover tightly with foil and bake for 3 hours.
Pour away the cooking liquid and cool the pork for 30 minutes, then wrap in clingfilm and weight down with a heavy chopping board and chill over night, or for at least 6 hours to set the shape.
To make the broth, put the spring onions, ginger, chilli and garlic on a chopping board and bruice them with a rolling pin and then put in a pan, add the stock and simmer gently for 15 minutes.
Strain all the solids and discard them.
Slice the pork into neat slices and reheat it in the broth, adding a plash of soy sauce and sesame oil for flavour.
Cook the ramen following the packet instructions and drain and divide the noodles between 4 warmed bowls and then add a handful of spinach to each bowl, then pour over the simmering broth and top with a few slices of pork, egg halves, bean sprouts and spring onion.
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