Ingredients
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
- ¾ 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
- 14 oz (400 g) pkg. fresh or instant ramen noodles, cooked according to package instructions
Method
Directions, For The Pork
- Preheat oven to 450°F (230°C).
- 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 (120°C) roast an additional 50-60 minutes or until meat is tender but not falling apart.
- Remove pork belly from oven, tent loosely with foil. 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 liquid 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.
1 hour 15 minutes
