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Pork Belly Ramen

Pork Belly Ramen


1, 10 to 12lb. bone-in pork belly

2 large onions, pealed and quartered

salt & pepper to taste

For the broth

pork bones from roasted belly

2 carrots, roughly chopped

2 stalks of celery, chopped

hand-full spring onions, roughly chopped

4 garlic cloves

1, 2-inch piece fresh ginger, sliced

8 cups homemade chicken stock

½ cup soy sauce

2 tablespoons fish sauce

2-3 tablespoons ponzu (or to taste)

2 tablespoons miso paste

soy sauce, to taste

For the ramen

roasted and cooled pork belly, sliced

Ramen noodles, cooked per the directions on the package, just the noodles

4 boiled egg, per person, cooked to preference, I like mine par-boiled, still runny in the inside

Hand-full of Cilantro Chopped

fresh spring onions, sliced


Pre-heat the oven to 375 degrees

Rub the pork belly with salt and pepper then place in the oven and allow to roast for 90 minutes to 2 hours or until the belly is cooked through, and there is a nice caramelized crust on top.

Remove the belly from the oven and allow to cool then carefully slice off the bones and place the belly in the fridge to chill completely.

Place the roasted pork bones in a large pot then add all the remaining broth ingredients. Bring the broth to a boil then turn down the heat and allow to simmer for 2-3 hours or until the broth is golden brown in color and deeply aromatic.

Strain the broth then set aside.

When you are ready to serve, slice the cold pork belly then warm in the broth for 5 minutes.

Serve the pork belly with the noodles, boiled egg, cilantro, roasted onions and spring onions and top with the broth.

Serve immediately.

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