Facebook0Twitter0Pinterest0 Pork Belly 1 ½ -2 lbs (0.75-1 kg) skinless pork belly 1 tsp (5 mL) EACH granulated sugar, salt and ground black pepper Ramen 2-900 mL cartons sodium-reduced chicken broth ¼ cup (50 mL) EACH mirin and sake 2 Tbsp (30 mL) soy sauce 1 Tbsp (15 mL) miso paste 12 cloves garlic, quartered 2-inch (5 cm) piece fresh ginger, peeled and sliced 2 sheets nori, divided 2 Countryside Farms Vita eggs, medium-boiled, peeled and sliced in half 1 cup (250 mL) sliced shitake mushrooms 3/4 cup (175 mL) matchstick Peak of the Market carrots ½ cup (125 mL) thinly sliced snap peas 2-3 Peak of the Market green onions, thinly sliced diagonally 400 g fresh or instant ramen noodles cooked according to package instructions Directions, For The Pork: Preheat oven to 450°F. In small bowl, combine sugar, salt and pepper. Rub both sides of pork belly with seasoning. Place pork belly on rack on foil-lined rimmed baking sheet. Roast for 20-25 minutes. Reduce heat to 275°F; roast an additional 50-60 minutes or until meat is tender but not falling apart. Remove pork belly from oven, tent loosely with foil and let rest 10-15 minutes before carving into ¼-inch thick slices. Directions, For The Ramen: In large saucepan, combine broth, mirin, sake, soy sauce, miso paste, garlic and ginger. Cut 1 sheet of nori into quarters. Add to broth mixture. Bring contents of saucepan to a boil over high heat. Reduce heat to low and simmer, about 1 hour. Strain and discard solids. Return contents to saucepan; keep hot. Meanwhile, cook ramen noodles according to package instructions. Cut remaining sheet of ramen into thin strips. Divide noodles evenly among four large bowls. Ladle broth over noodles and top with slices of pork belly, halved egg, mushrooms, carrots, snap peas and green onions. Garnish with nori strips. Serve immediately. Pairs well with Lighthouse Riesling VQA Facebook0Twitter0Pinterest0 Found Under: Main CoursesSoups / StewsPorkBake / RoastBoil / Simmer Leave a Review Cancel reply You must Register or Login to post a comment.