Crispy Pork Belly Ramen

Name: Crispy Pork Belly Ramen
Total time: 4500 s
Yield: 2 servings
Cuisine: British
Ingredients: 1.3 kg piece boned pork belly, skin on and scored; 2 tsp Chinese five-spice powder; 4 tbsp hoisin sauce; 5 cloves garlic, grated; Thumb piece of ginger, peeled and grated; 3 tbsp caster sugar; 2 tbsp mirin; 1 litre good quality chicken stock; 2 tbsp white miso paste; 2 tbsp soy sauce; 1 tsp garlic salt; 4 spring onions, sliced; 2 large red chillies, sliced; 1 tbsp fish sauce; 1 tsp sugar; 2 nests of ramen / egg noodles; Shredded or ribbons of 1 - 2 carrots

Sanjay Parmar @sanjcooks

Ramen may seem like one of those dishes you can't recreate at home, but that's a complete myth. Sure you can spend hours preparing an authentic homemade stock using the bones, but you can also achieve similar flavours using shop bought stock and spiking it with all those important Asian flavours.

Sanjay Parmar @sanjcooks

Saved

Ingredients

1 hour 15 mins

2 servings

1.3 kgpiece boned pork belly, skin on and scored
2 tspChinese five-spice powder
4 tbsphoisin sauce
5 clovesgarlic, grated
Thumb piece of ginger, peeled and grated
3 tbspcaster sugar
2 tbspmirin
For the ramen
1 litregood quality chicken stock
2 tbspwhite miso paste
2 tbspsoy sauce
1 tspgarlic salt
4spring onions, sliced
2large red chillies, sliced
1 tbspfish sauce
1 tspsugar
2nests of ramen / egg noodles
Shredded or ribbons of 1 - 2 carrots

Saved

Steps

1 hour 15 mins

1

Rub the pork with the five-spice and 1 tsp fine salt. In a large deep dish combine the hoisin sauce, grated garlic, ginger, mirin and sugar. Place the pork, flesh side down in the mixture ensuring there is no contact with the skin. Leave uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed.
2

Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork – if the skin isn’t crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins. Retain the left over pork fat / juices.
3

In a medium saucepan, combine the stock, garlic salt, miso, sugar and soy sauce; bring to a boil over high heat, whisking to dissolve the miso and sugar. Once dissolved, add in 3 or 4 tbsp of the leftover juices from the pork - avoid too much oil or fat. Finally add the fish sauce to taste.
4

Add the carrots, spring onions and chillies to the broth.
5

Finally, add the ramen noodles and cook until just softened, about 3 minutes.
6

Slice the pork and serve on top of the ramen noodles and finish by drizzling sriracha and garnishing with more red chillies and spring onions.