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.