Cheat's Spicy Pork Ramen
July 01, 2018
"From our Saturday newspaper The Weekend West. Times are estimated but have not included the 6 to 24 hours chilling time."
- FOR SPICY BROTH
- Serving Size: 1 (510.2 g)
- Calories 1160.2
- Total Fat - 74.7 g
- Saturated Fat - 26.6 g
- Cholesterol - 323.8 mg
- Sodium - 316 mg
- Total Carbohydrate - 94.4 g
- Dietary Fiber - 5.7 g
- Sugars - 6.5 g
- Protein - 28.5 g
- Calcium - 134 mg
- Iron - 5.1 mg
- Vitamin C - 30.3 mg
- Thiamin - 0.7 mg
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.
Tips & Variations
No special items needed.