Pork belly ramen

1. 1

   To make the pork belly, season the pork belly then heat a ovenproof frying pan over a medium-high heat and brown all over.

2. 2

   Add the chicken stock, garlic bulb, star anise, coriander seeds and ginger and poach for 1½-2 hours. Remove the pork, chill and slice thinly.

3. 3

   To make the ramen stock, in a large saucepan mix together the pork stock, miso paste, ginger, garlic, ketjap manis, gochujang and soy sauce and bring to a boil. Then reduce the heat and simmer for around 30 minutes.

4. 4

   Meanwhile, in a separate frying pan over medium heat, fry the thinly sliced sweet potato until golden brown on each side.

5. 5

   Strain the stock, then return to the pan and keep warm. Warm the mushrooms, broccoli and sweet potato for a few minutes in the stock until just cooked.

6. 6

   When ready to serve add the cooked noodles to a serving dish. Top the noodles with the sliced pork belly and pour over the hot stock and vegetables. Add a crispy fried egg and all the garnish ingredients to taste.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.