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Quick Notes: There are many ways to make some Ramen, and you could definitely add whatever veggies to it that you like. The biggest and most important part of this recipe for Restaurant Style Pork Belly Ramen is the broth. Other than that, it’s just a matter of adding the veggies you like. I generally opt for a roast or a quick stir fry on the veg, but you can do it however you like.
Ingredients
- Broth:
- 1 lb sliced pork belly
- 1 lb ramen noodles (buy them from your Asian market)
- 1 cup halved onion pearls (can substitute an actual onion)
- 1 large ginger root (about the size of your hand - super specific, I know) kinda chopped into a few pieces
- 1 bunch green onions chopped, separating the white ends from the green. Discard root pieces.
- 1/1 a head of garlic, peeled
- 2 teaspoons red pepper flakes
- 1/4 cup lite soy sauce (or so, to taste)
- 4 tablestpoons sesame oil
- star anise
- 8 cups of water
- 4 bouillon cubes (chicken or veggie is fine)
- Suggested Toppings, as pictured:
- roasted brussels sprouts
- seared bok choy
- stir fried mushrooms and bean sprouts
- green onions
- sesame seeds
Instructions
- In a large pan or stockpot over medium hi heat, warm up your sesame oil.Â
- Put your pork belly in and cook it up like it is bacon. About halfway through this process, I like to throw in the red pepper flakes. We're going to remove this and add it back to the soup later so it doesn't have to be burnt to a crisp or anything, but give it a good sear on both sides. We wat some of the fat and flavor in the pot and if some sticks to the bottom of the pan that's not a bad thing. Once this is complete, remove the pork belly and set it aside.Â
- Throw in your ginger, onion pearls, garlic, and give them all a good sear, stir-frying every so slightly. Your house should smell amazing. You should be starving. It smells delicious.Â
- Pour in the water and crank that bitch up to high. You wanna get it bubbling.Â
- Chop and clean your pork belly. I remove the skin and fat, but if you wanna leave it - be free my child.Â
- Strain the broth removing all the little tasties and discard them. Add the fluid back to the pot. Add back in your pork belly and remaining broth ingredients. Put on a lid and reduce heat to low. Allow it to simmer together for about an hour. If you've lost more fluid than you would like, it can definitely sustain its flavor while adding back some fluid for a couple of cups if necessary.Â
- If everyone you're serving is going to eat this the same way, feel free to just chuck the noodles in and cook them in the broth. Alternatively, if you're serving a lot of people or you've made it a little spicier than some would like you can cook the noodles separately, and just make it bowl by bowl.Â
- Serve with appropriate toppings.Â
Enjoy http://lettuce wrapsthis super tasty Ramen with some Instant Pot Asian Chicken Lettuce Wraps!
